3 Ingredient Banana Oat Pancakes

These easy 3 ingredient banana oat pancakes are high in protein, sugar free, and are on the table in just 10 minutes!

5 from 10 votes

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Course: Breakfast, healthy snacks

Cuisine: Healthy

Diet: Gluten Free

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: pancakes

Calories: 69kcal

Cost: $2

Place the oats into a blender, food processor or Thermomix.
Mix on high until the oats are smooth and resemble a fine flour.
If using a Thermomix: mix for 15 seconds, Speed 9.
Add the eggs and ripe banana and blend until smooth.
If using a Thermomix: mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Heat a non-stick frying pan over low to medium heat.
Melt a small amount of butter in the frying pan.
Pour ¼ cup of the pancake batter into the centre of the frying pan (depending on the size of your frying pan, you may be able to cook several at a time).
Cook until the bases of the pancakes are lightly golden.
Carefully flip over and cook on the other side.
Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes.
Serve immediately with honey, sliced banana and yoghurt.

RECIPE NOTES & TIPS

To make gluten-free pancakes: use gluten-free oats.
Make sure you use a ripe banana, one with lots of spots. This will add a sweetness to the pancakes.
Variations - this oat pancake recipe is the perfect pancake base to add your favourite flavours and add ins! From vanilla to ground cinnamon, a small pinch of ground nutmeg, even a few chocolate chips!
Pancake toppings - sliced fresh banana, strawberries, raspberries or blueberries, a drizzle of maple syrup or honey, or a spoonful of nut butter or yogurt.
You can store this oat pancake batter, covered and in the fridge for 1-2 days, if you want to make ahead of time.
Storage - store cooked pancakes in the fridge for up to 3 days, or freeze for up to 3 months.