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–+ servings
3-ingredient oat flour pancakes in a stack on a plate with berries and syrup.
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Oat Flour Banana Pancakes (3 Ingredients)

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: 3 ingredient banana pancakes, oat flour pancake recipe, oat flour pancakes, oat pancakes, oat pancakes with banana
Servings: 1
Calories: 259kcal

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

Storage
  • 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.
Top Tips
  • 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.

Nutrition

Calories: 259kcal | Carbohydrates: 42g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 567mg | Fiber: 5g | Sugar: 15g | Vitamin A: 313IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg
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