Every Sunday morning, a little ritual unfolds in our cozy kitchen: family breakfast. The fragrant aroma of something sweet fills the air, while sunlight streams in, casting warm patterns on our kitchen table. It’s a simple routine, but it’s dripping with laughter, warmth, and the kind of love that nourishes us. This week, I decided to shake things up a bit with a quick and easy recipe for 3 Ingredient Banana Oatmeal Pancakes. With my kids at my side, the breakfast-making experience opened up conversations about favorite flavors, textures, and funny kitchen mishaps. I can’t wait to share these delightful pancakes with you!

Recipe Timing

Prep Duration: 5 minutes
Active Cooking: 6 minutes
Total Duration: 11 minutes
Portion Size: Serves 2-3
Complexity: Simple

Nutritional Recipe

Calories per portion: Approximately 150
Protein: 6g
Carbs: 27g
Fats: 3g
Fiber: 4g
Sugars: 5g
Sodium: 120mg

Why You’ll Love This 3 Ingredient Banana Oatmeal Pancakes

These pancakes are not just incredibly simple; they are also packed with flavor and nutrients! Gone are the days of fussing over long ingredient lists or complex steps. In just three ingredients, you get fluffy, naturally sweet, and wholesome pancakes that make for a perfect breakfast. They’re gluten-free, dairy-free, and can easily be adapted to suit your personal taste. Who doesn’t love that?

The Complete Cooking Journey

Creating these pancakes is as easy as pie—well actually, it’s even easier than pie! The first step is mashing bananas to release their lovely sweetness, followed by stirring in oats and eggs. This mixture comes together in perfect harmony, ready to hit the skillet where the magic happens. The sound of batter sizzling on the skillet is music to my ears, and the warm, fluffy pancakes that emerge are an invitation to gather around the table.

Ingredients:

2 ripe bananas
1 cup oats
2 eggs

Method:

Step 1: Mash the Bananas

In a mixing bowl, mash the ripe bananas until smooth. Don’t worry if there are a few lumps; they add character!

Step 2: Combine Ingredients

Add oats and eggs to the bowl. Stir until well combined, and watch as the ingredients meld together into a lovely batter.

Step 3: Heat the Skillet

Heat a non-stick skillet over medium heat. Lightly grease it if desired for extra non-stick goodness.

Step 4: Pour the Batter

Pour in the batter to form pancakes. You can make them any size you like, though smaller ones are easier to flip!

Step 5: Cook and Enjoy

Cook for 2-3 minutes on each side, or until golden brown, then serve warm. Enjoy the fluffy goodness!

Serving Suggestions & Pairings

These pancakes lend themselves beautifully to various toppings. Pour on some maple syrup, sprinkle with fresh berries, or dollop on Greek yogurt for creaminess. A handful of nuts can add a satisfying crunch, and a sprinkle of cinnamon can boost the flavor profile beautifully. If you’re in the mood, blending in a tablespoon of nut butter into the batter can elevate the dish to a whole new level!

Storage & Leftovers Guide

These pancakes are best enjoyed fresh, but if you have leftovers, don’t fret! Store them in an airtight container in the fridge for up to 3 days. Just pop them in the microwave or toaster for a quick reheat.

Kitchen Wisdom & Success Tips

Banana Ripeness: The riper the banana, the sweeter the pancakes, so don’t shy away from those brown spots!
Oat Choices: You can use quick oats or rolled oats; just know that quick oats might yield a slightly different texture.
Add-Ins: Feel free to toss in a handful of chocolate chips or raisins for an added twist!

Flavor Variations & Adaptations

You can easily transform these pancakes by adding vanilla extract, cocoa powder, or even a pinch of nutmeg for warmth. If you’re feeling adventurous, fold in shredded coconut or finely chopped apples for fun texture and flavor variations!

Reader Questions & Solutions

Can I use almond flour instead of oats?
- Absolutely! Substitute the oats for almond flour but adjust the egg quantity slightly to get the right consistency.
How can I make these vegan?
- Swap out eggs for flax eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water) and give it a few minutes to thicken.
What toppings would complement these pancakes?
- Fresh fruit, nut butters, or a drizzle of honey or agave syrup are all fabulous options.
Mine are sticking to the skillet! What happened?
- Make sure your skillet is well-heated and adequately greased. Non-stick spray or a little coconut oil works wonders!
How do I store leftover pancakes?
- Store them in an airtight container in the fridge and reheat as needed. You can also freeze them for up to a month!

Wrapping Up

Cooking is all about experimentation and joy, and these 3 Ingredient Banana Oatmeal Pancakes are no exception. They are not just easy and quick but also allow for creativity in the kitchen. Your breakfast table will be the canvas where flavor, nostalgia, and love blend seamlessly. So gather your ingredients and let your culinary adventure begin—I can promise it will be more than just a meal; it will be a cherished memory in the making! Enjoy every bite!

3 Ingredient Banana Oatmeal Pancakes

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Quick and easy pancakes made with just three ingredients: bananas, oats, and eggs. Perfect for a healthy breakfast!

Author: marryedit
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 2-3 servings 1x
Category: Breakfast
Method: Pan-frying
Cuisine: American
Diet: Gluten-Free

Ingredients

Scale

2 ripe bananas
1 cup oats
2 eggs

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Instructions

Mash the bananas in a mixing bowl until smooth.
Combine the oats and eggs with the mashed bananas. Stir until well combined.
Heat a non-stick skillet over medium heat and lightly grease if desired.
Pour the batter into the skillet to form pancakes.
Cook for 2-3 minutes on each side, or until golden brown, then serve warm.

Notes

Enjoy with toppings like maple syrup, berries, or yogurt. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 5g
Sodium: 120mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg