Yes, it’s true! You need just 5 basic ingredients for this EASY banana oatmeal pancakes recipe! My healthy banana pancakes are a NUTRITIOUS + delicious way to start your day made with just banana, oats, eggs, a touch of vanilla, and a little butter (or oil of your choice) for cooking. Chances are good that you already have everything you need to make these banana and egg pancakes! Whether you are looking for a healthy breakfast for your baby, toddler, child, or YOURSELF, banana oat pancakes are IT!

How to Make Banana Oatmeal Pancakes

These banana oatmeal pancakes are incredibly easy! Sometimes called 3 ingredient banana pancakes, this easy breakfast requires just a handful of ingredients, a quick mash, and a few minutes to cook. It’s the perfect meal to have kids help with too! (Specific ideas on what they can do below.) Let me break it down:

Mash the bananas and eggs together. This doesn’t need to be perfect, but mash any large chunks with the back of a forth.
Stir in vanilla and oats. Mix in the oats and vanilla until combined.
Cook the banana pancakes with oats. Heat a pat of butter in a nonstick pan and cook pancakes for about 3-4 minutes, or until cooked through.
Serve! These healthy banana pancakes are naturally sweet from the bananas, but we like to top them with a little butter, a drizzle of syrup (a must for my kids!), and a little crunch from seeds.

How to Store Banana Oat Pancakes

These homemade banana pancakes should be stored in the refrigerator for 3-4 days.

You can also freeze banana and oat pancakes in a freezer bag, I love using stasher bags for pancakes and waffles.

Toppings for Banana and Egg Pancakes

This healthy banana pancake recipe doesn’t need much in the form of toppings, but if toppings are your thing, then go all out! Here are a few ideas:

Greek yogurt – plain or vanilla Greek yogurt will add some filling protein
Fresh fruit – berries are my favorite, but sautéed apples would also be delicious
Crunchies – add a nutrition boost in the form of hemp or chia seeds or chopped nuts like almonds or peanuts
Classic banana oat pancakes toppings – butter and syrup

Get Your Kids Involved in Easy Banana Pancakes

Your kids can help make this easy banana pancake recipe! Here are a few ways they can help:

Peel bananas
Slice bananas with kids knife (Not necessary to cut them, but gives kids a little something to do)
Crack eggs
Mash together egg banana pancakes in a bowl
Help scooping and cooking flourless banana pancakes with supervision

More Healthy Oatmeal Breakfast Recipes

If you like these healthy banana pancakes, you’ll want to try some of my other nutritious oatmeal recipes:

Sautéed Banana Oatmeal – Yes, I might be slightly obsessed with the nutritious oatmeal + banana combo! Borderline tastes like dessert.
Peanut Butter Banana Baked Oatmeal – If you like these banana oatmeal pancakes, you’ll love this baked oatmeal that gets a protein and flavor boost from peanuts.
Pumpkin Pie Baked Oatmeal – A fall favorite! (Or year-round if you’re truly pumpkin-obsessed!)
Healthy Baked Oatmeal Bars – Make up a batch of these for grab-and-go breakfasts and snacks.
Overnight Oats – 4 Ways – One of the best ways to meal prep a week of oats for breakfast!
No-Bake Energy Bites – Keep this treat/snack hybrid on hand for afternoon snacking!

Helpful Tools for Banana Oatmeal Pancakes

Healthy Banana Oatmeal Pancakes

Author: Emily Dingmann
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stove top
Diet: Gluten Free

Description

You need just 5 basic ingredients for this EASY banana oatmeal pancakes recipe! My healthy banana pancakes are a HEALTHY + delicious way to start your day!

Scale

Ingredients

3 medium banana (soft)
3 eggs
1 1/2 tsp. vanilla
1 cup old-fashioned rolled oats
2 Tbsp. butter (for cooking)
for serving: butter and maple syrup

Instructions

Mash together banana and egg in a medium bowl.
Whisk in vanilla and oats, until combined. Mash any big banana pieces with a fork on the side of the bowl.
Heat butter over medium-low heat in a nonstick pan. Pour batter in a 1/3 cup scoop pancakes, and cook for 2 minutes, until golden brown. Carefully flip over, and cook for an additional 1-2 minutes, or until golden brown and cooked through. Cook in batches, until remaining batter is gone.
Serve with butter and maple syrup.