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.
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.
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.
More Oatmeal Recipes
- 3 Ingredient Blueberry Oatmeal Cookies
- 3 Ingredient Apple Oatmeal Bars
- 3 Ingredient Oatmeal Bread Rolls
3 Ingredient Healthy Oatmeal Pancakes
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.
Video
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.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Stunning!!!
Please continue sharing. Much appreciated ??
Thank you!
I was looking for a recipe for easy pancake good taste and pancake instead of those box pancakes
We hope you enjoy them!
Can I use applesauce in place of banana
yes it should work with applesauce though your pancakes won’t be as sweet.
Lovely recipes they definitely look good to eat
Thanks!
I love your recipes
Thank you! We appreciate that!
Can frozen bananas be used? I freeze overripe bananas that I don’t plan to use right away and have some available right now.
Frozen bananas might make the batter too runny. I haven’t tried it. If you do want to try, make sure to fully defrost and pat them dry before using
Can I use applesauce or egg replacer instead of egg?
Applesauce should work. I have not tried with an egg replacer
Very easy to make and Healthier version of pancakes..kudos
We’re so glad you liked them!