Whip up a healthy and delicious breakfast in minutes with our 3-Ingredient Banana Oat Pancakes. This simple blender recipe calls for just bananas, oats, and almond milk, making it a convenient choice for busy mornings. Gluten-free and vegan.
With only three simple ingredients, you can have the perfect size pancakes for busy mornings. This small-batch recipe makes silver dollar-sized pancakes. But not to worry, they are still a filling breakfast.
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Why you'll love this recipe
- Healthy breakfast option
- No added sugar
- A small-batch recipe that is easily doubled
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Banana - Overripe bananas are best as they will be sweeter and naturally sweeten our batter.
Gluten-free oats - Choose rolled oats as quick oats can become too gummy. Make sure you purchase certified gluten-free oats.
Almond milk - Any dairy-free plant-based milk or regular milk will work here. I prefer using an unsweetened option.
Step-by-step instructions
Before you start: Heat a non-stick pan over medium-high heat. The batter whips up quickly!
Step 1: Add oats to the bowl of a high-speed blender. Blend until oats have turned into oat flour.
Step 2: Add banana and almond milk to the blender and blend on high until smooth.
Step 3: Warm a pancake griddle or nonstick pan over medium heat. Use a ¼ measuring cup to scoop and pour pancake batter onto the hot griddle.
Step 4: Flip the pancake after 1-2 minutes and cook for another minute or so. Pancakes should be golden brown. Repeat until the remaining batter has been used.
Add-on's
These healthy pancakes are delicious as is, but feel free to add the following:
- Pinch of cinnamon
- Maple syrup or sweetener of choice
- Pinch of salt
- Vanilla extract
Adding your favorite toppings are also an excellent way to enhance these banana pancakes. Possibilities include:
- Chocolate chips or cacao nibs
- Fresh banana slices or fresh fruit
- Almond butter, peanut butter, or granola butter
Storage
You can cook up these vegan pancakes 2-3 days ahead of time. Allow them to cool to room temperature on a cooling rack and then store them in the refrigerator in an airtight container or ziplock back. Makes for an easy meal prep!
These delicious pancakes are also freezer-friendly!
To freeze, place cooked pancakes into a freezer bag and store them for up to 3 months.
To reheat, warm them in the microwave at 30-second intervals or at low heat in the oven.
Tips
- A non-stick pan is key for no-fuss pancakes.
- The best way to enjoy these three-ingredient pancakes is right after they are made.
- Once your non-stick pan is hot, you may need to turn down the heat slightly so the pancakes do not burn.
FAQs
If you don't have a blender, you can also use a food processor in its place. Or, use store-bought oat flour and whisk together the ingredients in a mixing bowl.
Yes! You can make the banana oat batter the night before and store it in the refrigerator. Make sure to give a good stir or quick blend before cooking.
📖 Recipe
3-Ingredient Banana Oat Pancakes
Ingredients
- 1 cup (80g) gluten-free oats
- 1 medium ripe banana peeled and sliced
- ¾ cup unsweetened almond milk
Instructions
- Add oats to the bowl of a high-speed blender. Blend until oats have turned into oat flour.
- Add banana and almond milk to the blender and blend on high until smooth.
- Warm a nonstick pan over medium-high heat. If desired, add 1-2 tablespoons coconut oil or butter and allow to melt. Use a ¼ measuring cup to scoop and pour pancake batter onto the hot griddle. Batter will be thick but pourable. (If batter is too thick to pour, add 1 tablespoon milk at a time.)
- Flip the pancake after 1-2 minutes and cook for another minute or so. Pancakes should be golden brown. Monitor heat level and turn down slightly if needed. Repeat until the remaining batter has been used.
Notes
- This small-batch recipe makes 6 silver dollar-sized pancakes. It can be easily doubled.
- Once your non-stick pan is hot, you may need to turn down the heat slightly so the pancakes do not burn.
- Pinch of cinnamon
- Maple syrup or sweetener of choice
- Pinch of salt
- Vanilla extract
Nutrition
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