Healthy pancakes? Surely that’s not possible? Oh yes it is! Making delicious, nutritious pancakes is as easy as 1, 2, 3, with these 3 Ingredient Banana Oat Egg Pancakes. Better still, you can make them in just 10 minutes – perfect when you don’t have a lot of time in the mornings but still want to eat well. (They also make a deliciously healthy alternative to regular pancakes on Pancake Day.)
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Think healthy pancakes are not possible? Think again!
These 3 Ingredient Banana, Oat, Egg Pancakes are packed with goodness…
Oats are a whole grain, a good source of fibre and are loaded with important vitamins, minerals, and antioxidants. Oats have been shown to lower cholesterol, improve your blood sugar and even help you lose weight.
Bananas contain fibre, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health. Eating bananas can help lower blood pressure and may even reduce the risk of cancer.
Whole eggs are incredibly nutritionally rich, supplying almost every nutrient you need. They have one of the lowest energy-to-nutrient density ratios of any food and are also a complete source of protein. Eggs are one of the best dietary sources of choline – important for brain and heart health – and are also a good source of some other harder-to-get nutrients, like vitamins D and B12 and the mineral iodine.
And that’s it! There’s no added sugar, no white flour, no butter, no sweeteners, no additives or ultra processed ingredients…
…of course you’ll also need a little oil for frying. But you can choose a healthy option there too, such as olive oil or rapeseed oil (AKA canola oil).
As easy as 1, 2, 3!
Making these healthy Banana, Oat, Egg Pancakes is as 1, 2, 3!
- 1 cup (or 100g) of oats
- 2 bananas
- 3 eggs
It makes the recipe for these 3 ingredient pancakes really easy to remember! And the prep is really quick and simple too…
Simply place the oats, bananas and eggs in a blender (I use my NutriBullet*). Blend for 1 minute or until you have a smooth thick pancake batter. Finally, fry the pancakes, 3 at a time, in a large non-stick frying pan for approximately 1 minute on the first side and 30 seconds on the second side.
The whole thing takes just 10 minutes to make 12 delicious pancakes… Perfect when you don’t have a lot of time in the mornings but still want to eat well!
(Full instructions in the recipe card below)
Healthy toppings for pancakes…
Of course, the toppings matter too… these aren’t going to be healthy if you liberally douse them in maple syrup, butter and bacon!
My favourite healthy toppings for pancakes are:
- Greek yogurt
- Blueberries
- Raspberries
- Strawberries
The banana in these pancakes gives them a lovely touch of sweetness, but if you feel you need to add a little extra sweetness, then you could drizzle a SMALL squeeze of good quality honey (or good quality maple syrup) over these pancakes.
Other good healthy pancake topping options include: nuts, seeds, sliced banana, other fruits, nut butter, sugar free apple sauce, cinnamon, cacao nibs and coconut flakes.
When to serve Banana, Oat, Egg Pancakes
These 3 ingredient pancakes make a brilliant quick and healthy breakfast or brunch. They also make a deliciously healthy alternative to regular pancakes on Pancake Day.
You could also serve them as dessert, or even in place of a regular meal at lunch or dinner!
Do you have to use a blender?
For best results, you should definitely use a blender for these pancakes. The blender will give you a lovely smooth pancake batter, and makes preparing these pancakes super quick and easy.
You can use any type of blender for these pancakes, but I recommend using a NutriBullet (or similar), as this type of blender is quick to use, gives great results and leaves you with minimal washing up!
Technically you could make the pancake batter without a blender, but it would give you a very different texture.
How to keep Banana, Oat, Egg Pancakes warm
These pancakes are very quick to make – it only takes around 10 minutes total. So, your pancakes will stay warm at room temperature. (Unless you have a very cold kitchen!)
But if you are making a bigger batch, you may find the first pancakes get cold before you’ve finished frying the last pancakes.
Fortunately, it’s very easy to keep these pancakes warm while you make a full batch. Simply place the plate of cooked pancakes in a warm oven, heated to 100C / 80C fan / gas mark ¼ / 210F.
(No need to cover.)
Can you make Banana, Oat, Egg Pancakes ahead of time?
While these pancakes are definitely at their best when freshly made, you can absolutely make them ahead of time, if needed.
Make the pancakes in the usual way. (But obviously there is no need to keep them warm in the oven.)
Once you have made all the pancakes, allow to cool, then cover the plate of cooked pancakes with foil and place in the fridge until needed.
They’ll keep for a couple of days in the fridge, but are definitely at their best on the day they are made.
How to reheat Banana, Oat, Egg Pancakes
To reheat Banana, Oat, Egg Pancakes, put the pancakes on an oven-proof plate, covered with foil. Put them into a pre-heated oven, set to 180C / 160C fan / gas mark 4 / 350F, for 5-10 minutes, or until piping hot all the way through.
Serve immediately.
Can you freeze Banana, Oat, Egg Pancakes?
These pancakes are at their best freshly made, but they do also freeze well.
Make the pancakes in the usual way. (But obviously there is no need to keep them warm in the oven.)
Once you have made all the pancakes, allow to cool, then place in a lidded container – making sure each layer is separated with baking paper or greaseproof paper. Put the container into your freezer, where the pancakes will keep for up to 3 months, if stored correctly.
Defrost before reheating. Reheat as above.
If you like this recipe…
…you might also like:
3 Ingredient Banana, Oat, Egg Pancakes
Ingredients
- 100 g rolled oats (I use Quaker Rolled Porridge Oats)
- 2 medium bananas
- 3 medium eggs
- Oil for frying
- Fresh berries and Greek yogurt (and/or other toppings of your choice)
Instructions
- Place the oats in a blender (I used my NutriBullet*). Peel the bananas and tear into large pieces. Place the banana pieces in your blender. Crack the eggs into your blender.
- Blend for 1 minute or until you have a smooth thick pancake batter.
- Put 1 teaspoon of oil in a large frying pan and place on a medium heat for 1 minute, swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.
- Pour 30ml (2 tablespoons) of pancake batter into the frying pan and use the spoon to shape it into a nice circle shape. Repeat 2 more times so you have 3 small pancakes in your frying pan.
- You should allow each pancake to cook for approximately 1 minute on the first side. In reality, by the time you have shaped the third pancake, it will probably be time to flip the first one.
- Using a spatula or fish slice* (See Note 1) lift up one edge of the first pancake to see if it is looking nicely cooked / a medium golden brown.
- When the pancake is cooked nicely on the bottom, use the fish slice / spatula to turn the pancake over.
- Cook each pancake for about 30 seconds on the second side – or until golden brown and cooked through.
- Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.
- When each pancake is cooked, use the spatula / fish slice to lift it out onto a plate and place the frying pan back over the heat. (See Note 3.)
- Pour in about ½ a teaspoon of oil and swirl. Put the pan back on the heat and immediately repeat the above process to make the second batch of pancakes.
- Continue until you have used up all the pancake batter.
- Serve the pancakes with fresh berries and Greek yogurt... or any other toppings of your choice!
Notes
- I find a fish slice* to be the perfect tool to use to lift up the corner of each pancake to check if it’s done and also to flip the pancakes. Much easier than a spatula! However, if you don’t have a fish slice, a spatula will work OK.
- To keep the pancakes warm while you cook the others, place the plate of pancakes in a warm oven, heated to 100C / 80C fan / gas mark ¼ / 210F.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Joanna says
I made this recipe and ate some for my lunch. Absolutely delicious. I topped them with my own home made yoghurt, a few defrosted cherries and a drizzle of maple syrup. Yummy!
I had some frozen banana slices in my freezer so estimated how many pieces were equivalent to 2 medium sized bananas. It worked very well.
I am rural, hence the use of frozen fruits otherwise it’s 12 miles to the nearest store that sells what I need
Thank you Eb for your delicious recipes!
Eb Gargano says
Aw yay – I am so pleased to hear how much you enjoyed this recipe! Frozen fruit is a great sub – I always keep a stash in my freezer. Thank you for this lovely review and… and especially the 5* rating! 😀
Julie says
Really enjoyed this recipe. so easy with only 3 ingredients. We added a wee bit oat milk just to make it a little runnier as my vitamix can make things a little thick. It was so quick, so easy and so delicious.
Added bonus that my husband who cant have dairy or refined sugar could eat them too. We topped them off with a little alpro yoghurt and some crushed nuts.
Thanks Eb. 🙂
Eb Gargano says
Aw yay – I am so pleased to hear how much you enjoyed this recipe! And so great that your husband could have them too. Thank you for this lovely review and… and especially the 5* rating! 😀