Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 2 eggs
Method
- Mash the bananas until smooth.
- Blend in the oats and eggs.
- Cook small pancakes for two minutes per side.
- Stack and serve warm.
Per serving: ≈320 cal · 12g protein
Published September 28, 2026 · Last updated October 8, 2026
Fluffy Banana Oat Pancakes in Minutes
Naturally sweet, tender pancakes made from bananas, oats, and eggs—nothing complicated. A satisfying three-ingredient breakfast that is easy to blend, cook, and repeat.
≈320 cal · 12g protein
Jump to recipe ↓
Why this recipe works
- The riper the bananas, the sweeter the pancakes — spotty brown bananas mean you need zero added sugar.
- Keep them small (about 3 inches). Oat batter is more delicate than flour batter and small pancakes flip cleanly.
- Let the batter rest 2 minutes before cooking so the oats absorb the liquid — this is what keeps them from falling apart.
