Description
These 3-ingredient banana oat pancakes are a simple and wholesome breakfast option that is quick to make and delicious to eat. Made with ripe bananas, oats, and eggs, these pancakes are naturally gluten-free and provide a nutritious start to your day.
Ingredients
Scale
Ripe Banana
- 1 large spotty-brown banana
Rolled Oats
- ⅔ cup rolled oats (gluten-free certified if needed)
Eggs
- 2 large eggs
Optional
- 1/2 tsp cinnamon or 1/2 tsp vanilla
Instructions
- Blend Ingredients: Add all the ingredients into a blender and blend on high for 20 – 30 seconds until fully combined. Let the batter sit for 3 – 5 minutes to thicken.
- Heat Pan: Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
- Cook Pancakes: Pour about 1/4 – 1/3 cup of batter onto the hot pan. Cook for about 1 – 2 minutes until the edges are crisp and firm up. Check readiness by gently lifting with a spatula. Gently flip and cook the other side for about 1 minute. Do not overcook.
- Serve: Serve immediately with toppings like banana slices, fresh fruit, maple syrup, nut butter, or honey!
Notes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Blending, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approximately 100
- Sugar: Approximately 5g
- Sodium: Approximately 50mg
- Fat: Approximately 3g
- Saturated Fat: Approximately 1g
- Unsaturated Fat: Approximately 2g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 95mg
Keywords: banana oat pancakes, gluten-free pancakes, easy breakfast recipe
