Oat Flour Banana Pancakes are light, fluffy, and so easy to make! All you need is a banana, eggs, and oat flour. Add your favorite mix-ins and top these hotcakes with fruit and syrup for extra flavor.
These are our go to pancakes during a flare. While they are simple, they still satisfy our craving for a sweet breakfast. The best part is they only take 15 minutes to make!
Enjoy these pancakes with just 3 ingredients or add vanilla extract or cinnamon to the batter for a richer flavor. If you are looking for other delicious breakfasts, check out our Healthy Fried Rice.
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About Oat Flour Banana Pancakes
- Taste - The pancakes are lightly sweet and savory.
- Texture - They have a slightly crispy outside and a light and soft inside.
- Effort - Making oat flour pancakes is easy. All you need to do is make the egg mixture then cook it.
- Time - Preparation takes about 5 minutes and cook time is just 15 minutes.
Ingredients
- Oat flour - Oat flour provides structure to the pancakes. You can use store-bought or make oat flour yourself. You can also use all purpose flour.
- Ripened banana - The ripened banana provides a rich blast of banana flavor and sweetness.
- Egg - Egg binds the ingredients together. Use a room temperature egg so it spreads evenly throughout the pancake batter.
- Cooking oil - Use cooking oil with a high smoke point like avocado oil, vegetable oil, or grapeseed oil. Butter will burn the pancakes.
See recipe card for quantities.
Substitutions and Variations
- Vanilla extract - Vanilla extract adds complexity and sweetness to the pancakes.
- Cinnamon - Add a sprinkle of cinnamon for a warm woodsy flavor.
- Fruit - Top the pancakes with blueberries or sliced strawberries or bananas. You can also add bananas to the batter so they cook with the pancakes.
- Maple or Agave Syrup - Drizzle some maple or agave syrup for extra sweetness and richness.
- Compote - Add a delicious fruit compote like blueberry, raspberry, or strawberry for a decadent topping.
- Chocolate chip pancakes - Add semi sweet chocolate chips to the batter to make chocolate chip pancakes.
- Nuts - Add chopped pecans and walnuts add crunchiness.
- Butter - Top the pancakes with butter for extra rich flavor.
Instructions
- Mash banana - In a mixing bowl, mash the ripe banana with a fork. (Photo 1)
- Mix ingredients - Whisk in egg and add any mix-ins, such as cinnamon or vanilla extract. Whisk in flour until just combined. (Photo 2, 3, and 4)
- Cook pancakes - Heat a griddle or skillet over low-medium heat and spray with cooking spray or wipe with a neutral cooking oil. Then use a ladle to add batter to the pan, about ¼ cup per pancake. Use the back of the ladle to gently spread the batter into a circle. (Photo 5 and 6)
- Cook and flip - Once the batter begins to bubble and the underside turns golden, use a spatula to flip the pancake over and cook until golden. Repeat until all of the batter is used. (Photo 7)
- Serve - Serve with fruit and syrup. (Photo 8)
Pro tip - Be careful to not over mix the batter or the pancakes will get tough.
What to Serve with 3 Ingredient Banana Pancakes
These gluten free pancakes make a delicious breakfast or brunch. We usually enjoy them with an a Blackberry Banana Smoothie or Vanilla Matcha Latte. If you want to make an extra filling but still healthy brunch, these healthy pancakes pair deliciously with eggs and turkey bacon or chicken sausage.
Recipe FAQs
This could be because you are not cooking the pancakes long enough. In order to cook them all the way through without burning them, make sure to cook them over low-medium heat.
Yes, oat flour is naturally gluten-free and so are the other ingredients.
First, make sure to preheat your pan. The hot pan will help give the pancakes a crispy exterior. You can also add a little bit more cooking oil.
First, use ripe or overripe bananas because they have moisture which will help make the pancakes fluffy. Also, don't over-mix the batter.
Yes, you can use overripe bananas. Overripe bananas will make slightly sweeter and fluffier pancakes.
Equipment
This oat flour pancakes recipe requires a few kitchen essentials, including a mixing bowl, spatula, ladle, and a non-stick pan or griddle.
Storage
These 3 ingredient banana pancakes are best enjoyed fresh out of the pan, but if you have leftovers, you can store them in an air-tight container in the refrigerator for up to 2 days.
To reheat the leftovers, heat a tablespoon of oil in a non-stick pan or griddle over low heat then warm each side of the pancakes for a minute or two.
Cooking Tips
- Be sure to thoroughly mash the banana so it has a smooth consistency and the pancakes will also have a smooth consistency.
- Use a non-stick pan so the pancakes are easy to flip and there is minimal cleanup.
- If your pan starts to get hot after a couple rounds of hotcakes, remove the pan from heat so it doesn't burn subsequent batches.
- Our recipe makes enough pancakes for 1 person, double, triple, or quadruple the recipe if you want to make it for family or friends.
- If you are making a large batch, place the pancakes on a baking sheet and keep them warm in the oven until you cook all of the batter. This will keep the pancakes warm for serving.
Other Gut-Friendly Recipes
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Oat Flour Banana Pancakes (3 Ingredients)
Ingredients
- 1 medium banana
- 1 egg
- 3 tablespoon oat flour or 2 tablespoon all-purpose flour
- avocado oil for cooking
Optional Mix Ins and Toppings
- Vanilla extract
- Cinnamon
- Maple syrup
- Date syrup
- Fruit
Instructions
- Mix ingredients - In a mixing bowl, mash the ripe banana with a fork. Whisk in egg and add any mix-ins, such as cinnamon or vanilla extract. Whisk in flour until just combined.1 medium banana, 1 egg, Vanilla extract, Cinnamon, 3 tablespoon oat flour
- Cook pancakes - Heat a griddle or skillet over low-medium heat and spray with cooking spray or wipe with a neutral cooking oil. Use a ladle to add batter to the pan, about ¼ cup per pancake. Use the back of the ladle to gently spread the batter into a circle. Once the batter begins to bubble and the underside turns golden, use a spatula to flip the pancake over and cook until golden. Repeat until all of the batter is used.avocado oil for cooking
- Serve - Serve with fruit and syrup.Maple syrup, Date syrup, Fruit
Notes
- These pancakes are best enjoyed fresh out of the pan, but you can refrigerate leftover pancakes in an air-tight container for up to 2 days. To reheat the leftover pancakes, heat a tablespoon of oil in a non-stick pan or griddle over low heat then warm each side of the pancakes for a minute or two.
- Do not over mix the batter or the pancakes will get tough.
- Thoroughly mash the banana until it has a smooth consistency so the pancakes also have a smooth consistency.
- If you are making a large batch, place the pancakes on a baking sheet and keep them warm in the oven until you cook all of the batter.
- Our recipe makes enough pancakes for 1 person, double, triple, or quadruple the recipe if you want to make it for family or friends.
- If your pan starts to get hot after a couple rounds of hotcakes, remove the pan from heat so it doesn't burn subsequent batches.
- Use a non-stick pan so the pancakes are easy to flip and there is minimal cleanup.
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