Fluffy 3 Ingredient Banana Oatmeal Pancakes for Guilt-Free Mornings

Enjoy these 3 Ingredient Banana Oatmeal Pancakes for a nutritious and delicious breakfast.

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Base

1 large Ripe Banana Use the ripest banana available for optimal flavor.
1 cup Rolled Oats Be sure to use old-fashioned rolled oats for the best texture.
2 large Eggs Room temperature eggs will yield a smoother batter.

Optional Flavor Enhancers

1 tsp Cinnamon Can be substituted with nutmeg for a different spice profile.
1 tsp Vanilla Extract Opt for pure extract for the best results.
1/4 tsp Salt Can be omitted for those watching sodium intake.

For Cooking

1 tbsp Coconut Oil or Butter Used for greasing the skillet.

Equipment

Blender
Non-stick skillet

Method

Step-by-Step Instructions

In a blender, combine 1 ripe banana, 1 cup of rolled oats, and 2 large eggs. Blend everything on high speed for about 45-60 seconds until the mixture is smooth and resembles a batter.
Allow the blended batter to sit for 5-10 minutes to let the oats absorb moisture.
Heat a non-stick skillet over medium heat. Lightly grease the surface with coconut oil or butter.
Pour 2-3 tablespoons of the batter onto the heated skillet for mini pancakes and cook for 2-3 minutes.
Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown.

Nutrition

Serving: 1pancakeCalories: 90kcalCarbohydrates: 15gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 80mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 90IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For easier flipping, make small pancakes. Store leftovers in an airtight container for up to 3 days.

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