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Healthy and easy pancakes you can make with ripe bananas! The oats in this act as a binder for the bananas so you don’t need eggs. No extra sugar is needed either! These pancakes come together in less than 10 minutes. They are delicious, good for you, and a recipe you will make again and again!
This recipe is one I came up with on the fly. I remember my mother making banana pancakes with just bananas, so I figured I would do one myself. I didn’t have any eggs, so I used an instant oatmeal pack that we have sitting in our pantry. You can substitute the instant oatmeal for 3 tbsp of plain oats though. Things turn out good when you innovate! The best part is, the oats act in place of eggs since I didn’t have them. Other great substitutes include:
- Mashed bananas
- Chia seeds
- Ground flax seeds
- Whipped tofu
- Applesauce
- Store-bought egg replacers (such as Ener-G)
I chose to use your typical natural maple syrup for my pancakes, however you can use fruit syrups instead, or even jam! Definitely a healthier option for your maple syrup. You can also serve them with coconut yogurt and raspberries, but use whatever you like. Chocolate syrup, strawberries, and whipped cream are all good choices if you’re looking to indulge!
Can these be made gluten-free?
I find that these pancakes are versatile in their own special way. Any flour works with this recipe, so it’s perfect for those who are on a special diet! These pancakes are dairy-free and vegan.
Can these be frozen?
Banana pancakes freeze well and will last in the freezer for 3-4 months if stored in an airtight container. For the best results, let the pancakes cool completely after they are cooked, then place them on parchment paper on a baking sheet. Place in the freezer for 3-4 hours. This freezes the moisture from the outside of the pancakes. You can add them to a freezer-friendly storage bag and they won’t stick together. To reheat, pop in the microwave, toaster, or saute pan and cook until heated through.
What if I wanted to make this a two-ingredient recipe?
This recipe can easily be adapted to just have two ingredients. Banana and oats only. First, mash the banana in a bowl and then stir in the oats. Cook in a skillet over medium-high heat, flipping them after about 3 minutes when the batter is no longer runny. These pancakes will come out much thinner since there is no flour. They are almost crepe-like. This option can be better for those who are gluten-free, and who have babies since they’re softer!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my facebook page for updates as well! Let me know if I need to tweak anything.
3-Ingredient Banana Pancakes
Ingredients
- 3 ripe bananas
- 2 tbsp flour
- 1 package instant apple-cinnamon oatmeal (*1)
Instructions
- In a mixing bowl, peel and mash the bananas using a fork. The riper your banana, the easy it will be to mash.
- Once fully mashed, add the oats and flour, then mash to combine.
- Heat a nonstick skillet over medium heat. Spray with cooking spray and add the batter. (*2) Cook for 2-3 minutes per side, flipping when the bottom is golden brown and does not fall apart.
- Serve with your favorite toppings.
Notes:
(*1) This was the oats that I used, which gave it a little more flavor. However, if you choose, you can substitute this for 3 tbsp of plain oats!
(*2) I used a 1/3 cup at a time. You can adjust how big or small you want them.
Nutrition Facts
Calories
132.33Fat (grams)
0.82Sat. Fat (grams)
0.20Carbs (grams)
31.44Fiber (grams)
3.30Net carbs
28.15Sugar (grams)
13.93Protein (grams)
2.29Sodium (milligrams)
35.96Cholesterol (grams)
0.00Nutrition info includes the apple-cinnamon instant oatmeal. Nutrition adjusts when using plain oats.
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Miss Raven's Kitchen 
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