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Fluffy 3-Ingredient Banana Oat Pancakes Easy Gluten-Free Breakfast Recipe

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These fluffy banana oat pancakes are made with just ripe bananas, rolled oats, and eggs, offering a quick, easy, and naturally gluten-free breakfast option that’s light and delicious.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 cup (90g) rolled oats (old-fashioned preferred)
  • 2 large eggs, room temperature
  • Optional: coconut oil or butter for cooking

Instructions

  1. Mash 2 ripe bananas in a medium bowl with a fork or potato masher until mostly smooth with a few small lumps remain (2-3 minutes).
  2. Add 2 large eggs to the mashed bananas and whisk until fully combined and slightly frothy (about 1 minute).
  3. Stir in 1 cup (90g) rolled oats until the batter is uniform. Let the mixture sit for 5 minutes to allow the oats to absorb moisture.
  4. Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter. The pan should be hot enough that a drop of water sizzles on contact.
  5. Pour 1/4 cup (60ml) batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  6. Flip carefully with a spatula and cook the other side for 1-2 minutes until golden brown.
  7. Repeat with remaining batter, adding more oil as needed. Serve warm with your favorite toppings.

Notes

Let the batter rest for 5 minutes to hydrate the oats for fluffier pancakes. Use ripe bananas for natural sweetness. Flip pancakes only once bubbles fully form to avoid breakage. For vegan option, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and add a pinch of baking powder.

Nutrition

Keywords: banana pancakes, gluten-free pancakes, 3-ingredient pancakes, oat pancakes, easy breakfast, healthy pancakes, quick pancakes

Find it online: https://coracooks.com/fluffy-3-ingredient-banana-oat-pancakes-easy-gluten-free-breakfast-recipe/