These healthy pancakes are soft and fluffy. They are just three ingredients and don’t contain any wheat flour, added sugar, milk, butter or oil. They are quick and easy to make for breakfast or brunch.
a stack of pancakes topped with fresh berries.

We’ve been eating pancakes more now that it is summer and I love to serve these pancakes because they are healthier than regular pancakes.

Ingredients

  • Oat Flour
  • Eggs
  • Bananas

Oat flour: You can use store bought oat flour or you can make your own oat flour by processing oats through a food processor or high-powered blender until they become the consistency of flour.

Eggs: Eggs are what gives the pancakes structure.

Bananas: Mashed bananas are used to provide natural sweetness. In addition, when mixed with the eggs, they cook into a cake-like texture. You can substitute bananas with applesauce or pumpkin puree but your pancakes won’t be as sweet.

In addition to these three ingredients, you can also use baking powder in this recipe to make the pancakes fluffier. The pancakes will still work without the baking powder but they won’t be as fluffy.

How to Make Oatmeal Pancakes

The ingredients are all whisked together until evenly combined. Then heat a nonstick skillet to medium heat. Add 3 tbsp of batter for each pancake. Cook pancakes until bubbles appear on the surface and begin to pop. Carefully flip the pancakes over and cook for a few more minutes until they are cooked on both sides.
a stack of pancakes sliced.

Tips:

For fluffier pancakes, add 1 tsp of baking powder to the pancake batter.

These pancakes cook best in a nonstick skillet with no oil. If you add oil, your pancakes will not have a uniform golden brown surface.
syrup drizzled on a stack of oatmeal pancakes.

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5 from 4 votes

3 Ingredient Healthy Oatmeal Pancakes

These oatmeal pancakes are easy to make and healthier than regular pancakes. They don't contain any wheat flour, added sugar, milk, butter or oil.
Servings: 8 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients

  • 2 large very ripe bananas, mashed (see note)
  • 2 large eggs
  • 6 tbsp (42 g) oat flour
  • 1 tsp (4.7 g) baking powder, (optional)

Instructions
 

  • Add all ingredients into a medium bowl. Whisk until everything is evenly combined.
  • Heat a nonstick skillet to medium heat. Once skillet is heated, pour 3 tbsp (44ml) of batter for each pancake onto the skillet. Cook pancakes until bubbles appear on the surface and begin to pop. Carefully flip the pancakes over and cook for a few more minutes until they are cooked on both sides. Serve with your favorite toppings or syrups.

Notes

  • Mash bananas with a whisk until they are well mashed and only small lumps remain. 
  • My bananas weighed 88 grams each without the peel.
  • Baking powder is optional but it will make the pancakes puff up higher. The pancakes in the photos are made with baking powder. Without baking powder, the pancakes will be thinner but they will taste about the same.
  • I found that 3 tbsp of batter (44 ml) is the ideal amount. If you add too much batter, it makes it harder to flip the pancakes.
  • I recommend a cooking spatula with a very thin edge (like a cookie spatula but a bigger version). This helps slide under the pancake easier without damaging them.
  • This recipe works best with a nonstick skillet. I did not add any oil to mine. I found that this helps to create an even medium golden brown on the pancakes. If you are having issues with your pancakes sticking, you can use oil or a cooking oil spray, but the pancakes will not brown as evenly.
  • If you don't have oat flour, you can make your own by processing oats in a food processor or high-powered blender until they resemble the consistency of flour.
  • Estimated nutrition does not include optional baking powder.
Serving: 1pancake, Calories: 64kcal, Carbohydrates: 11g, Protein: 3g, Fat: 2g, Saturated Fat: 0.4g, Sodium: 18mg, Fiber: 1g, Sugar: 4g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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