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    Salted Plains » Recipes » Breakfast & Brunch

    3-Ingredient Banana Oat Pancakes

    Published: May 20, 2023 by Tessa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A stack of pancakes on a rustic plate.

    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. 

    Jump to:
    • Why you'll love this recipe
    • Ingredients and substitutions
    • Step-by-step instructions
    • Add-on's
    • Storage
    • Tips
    • FAQs
    • 📖 Recipe

    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.

    Three small bowls with ingredients for pancakes.

    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!

    A blender bowl with oat flour.
    A blender with a banana oat mixture.

    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.

    A nonstick pan with a raw pancake.
    A golden brown flapjack on a pan.

    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. 

    Banana pancakes stacked on a plate.

    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

    What if I don't have a high-speed blender?

    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. 

    Can you keep banana oat pancake mix in the fridge?

    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

    A stack of pancakes on a rustic plate.

    3-Ingredient Banana Oat Pancakes

    Whip up a healthy and delicious breakfast in minutes with our 3-Ingredient Banana Oat Pancakes. This simple small-batch blender recipe calls for just bananas, oats, and almond milk, making it a convenient choice for busy mornings. Gluten-free and vegan.
    *This recipe is easily doubled.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2
    Calories: 219kcal
    Author: Tessa

    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.
    Optional add-in's
    • Pinch of cinnamon
    • Maple syrup or sweetener of choice
    • Pinch of salt
    • Vanilla extract
    You can cook these up 2-3 days ahead of time. Allow them to cool to room temperature and then store them in the refrigerator in an airtight container or ziplock back. 
    To freeze, place cooked cooled 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. 

    Nutrition

    Serving: 3pancakes | Calories: 219kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 125mg | Potassium: 358mg | Fiber: 6g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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