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3 Ingredient Oatmeal Pancakes sered in dish
Lucy

3 Ingredient Oatmeal Pancakes: Easy & Healthy

 
A healthy and easy breakfast option, 3 Ingredient Oatmeal Pancakes are made with just bananas, rolled oats, and eggs. They’re naturally sweet, protein-packed, and perfect for busy mornings. Whether you enjoy them plain or with your favorite toppings, these pancakes are a nutritious way to start your day.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 –8 small pancakes
Course: Breakfast
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats use gluten-free if needed
  • 1 large ripe banana
  • 2 large eggs

Method
 

  1. Blend Ingredients: Combine rolled oats, banana, and eggs in a blender or mixing bowl. Blend or whisk until the batter is smooth. Add a splash of milk if the batter feels too thick.
  2. Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
  3. Cook Pancakes: Pour small portions of the batter onto the skillet. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.
  4. Serve: Transfer the pancakes to a plate and serve warm with your choice of toppings.

Notes

  • For a vegan version, replace eggs with flax or chia seed eggs (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg).
  • Add cinnamon or vanilla extract for extra flavor.
  • These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in a skillet, toaster, or microwave.