Description
Whip up fluffy oat banana egg pancakes in 10 minutes. These three-ingredient pancakes offer a wholesome, naturally sweet breakfast perfect for busy mornings, requiring no refined flour.
Ingredients
- 1 ripe banana, mashed well
- 2 large eggs
- 1/3 cup rolled or quick oats
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
- Pinch of fine salt (optional)
- 1 tablespoon coconut oil or neutral oil for the pan
- Sliced banana or fresh berries, and maple syrup to serve (optional)
Instructions
- Mash banana in a medium bowl until very smooth with minimal lumps.
- Whisk in eggs until fully combined and slightly frothy.
- Stir in oats, cinnamon, vanilla, and a pinch of salt to form a thick pourable batter. Rest 2–3 minutes to hydrate.
- Heat a nonstick skillet over medium to medium-low and add a light film of oil. The pan is ready when a drop of batter sizzles gently.
- Spoon small pancakes, about 2 tablespoons batter each, into the pan. Smaller cakes flip cleaner and cook evenly.
- Cook 2–3 minutes until edges look set, bottoms are golden, and the surface looks slightly matte with small bubbles.
- Flip carefully and cook 30–90 seconds until the second side is golden and centers feel springy.
- Repeat with remaining batter, lightly oiling the pan as needed. Serve warm with fruit and maple syrup.
- For food safety, cook eggs until the pancakes reach an internal temperature of 165°F (74°C).
Notes
- Use quick oats for a softer texture or blend rolled oats briefly for smoother batter.
- Add 1 tablespoon nut butter to the batter for richness.
- Stir in fresh or frozen blueberries for bursts of fruit.
- Add 1 teaspoon baking powder for extra lift and a cakier texture.
- Make mini pancakes; they hold together better and flip cleanly.
- Keep heat moderate to prevent over-browning before centers set.
- Refrigerate in an airtight container up to 3 days; cool completely before storing.
- Freeze in a single layer, then store in a bag up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Category: Breakfast
- Method: Stovetop Griddle
- Cuisine: American