Mornin’ friends! Lisa here, obsessed with these 3 Ingredient Banana Oatmeal Pancakes that literally saved my sanity last Tuesday! I was standing in my kitchen at exactly 7:32am (my required coffee time, don’t judge) when I realized we were outta James’ fancy bread that he HAS to have. Like, the man would literally rather eat cardboard than any other bread, I swear. Emma was home from college and giving me that look that says “feed me or I’ll get hangry” and suddenly I remembered these 3 Ingredient Banana Oatmeal Pancakes I used to make when the kids were littles.
Why These 3 Ingredient Banana Oatmeal Pancakes Saved My Morning
Y’all. You ever have one of those mornings where your brain just refuses to brain? That was me, staring blankly into my pantry wondering how I was gonna feed my adult children who somehow STILL can’t cook for themselves (love you Emma and Ryan, but srsly??).
I spotted a bunch of bananas that were on the edge of no return — you know, the ones with more spots than a dalmatian puppy? Not quite banana bread territory, but definitely past the point of peeling and eating unless you’re my weird husband who likes them practically black.
Then it hit me. Those 3 Ingredient Banana Oatmeal Pancakes! The ones that are basically just:
- 1 spotty banana
- 1 egg (or 2 if you’re feeling wild)
- some quick oats
That’s literally IT. No fancy flour. No sugar. No baking powder or any of that stuff I always forget to buy.
How I Actually Make These 3 Ingredient Banana Oatmeal Pancakes (When Nobody’s Looking)
Ok so here’s the REAL way I make these, not the pinterest-perfect version:
First, I grab a bowl that’s prolly too small because all my good ones are dirty in the sink (don’t pretend you’re better than me). Then I mash up that banana with a fork until it’s mostly smooth but I get bored before it’s perfect.
Next I crack in an egg and beat it all together. Sometimes I add another egg if the banana is massive or if James is home because the man needs his protein after his morning run or he gets CRANKY.
Then I dump in some quick oats. The recipe says 1/4 cup but honestly I just grab a handful and throw it in. Sometimes I add a pinch of cinnamon because it makes me feel fancy, even though I’m still in my pajamas with bedhead at 11am on a Saturday.
The batter looks kinda weird and chunky, but that’s normal! Don’t freak out!
Then I heat up a pan, add wayyyy too much butter (the secret to good pancakes is basically floating them on butter, fight me), and plop some batter in. I wait until it bubbles a little, then flip it hoping it doesn’t fall apart. It usually doesn’t! Sometimes it does and then I just call it “rustic” and nobody questions it.
What Makes These Pancakes Life-Changing (or at least morning-changing)
These pancakes have singlehandedly saved approximately 47 mornings in my house when:
- We were out of “real” breakfast food
- I was too lazy to go to the store
- Ryan brought home 3 friends at midnight who were still sleeping on my couch
- I needed something fast before my 9am Zoom where I pretend to be a professional
Seriously tho, these little guys are filling in a way that makes no sense given how simple they are. I can eat 3 of them and not be hungry again until 2pm, which NEVER happens with regular pancakes (where I’m starving again in like 45 minutes).
Also?? They’re actually healthy??? Like, my doctor would approve?? What kind of witchcraft is this????
When I Completely Ruined Them (Learn From My Mistakes)
Let me tell you about the time I tried to get all fancy and “improve” this perfect recipe. I was watching Yellowjackets (if you haven’t seen it OMG WHAT ARE YOU DOING WITH YOUR LIFE) and got distracted during the cooking. Burned the first batch to an actual crisp while texting Emma about the latest episode theories.
Then I decided to add some “enhancements” – threw in some chia seeds (way too many), coconut flakes (why tho??), and a dollop of that protein powder that’s been sitting in my pantry since my January health kick of 2022.
The result? Something that looked like alien food and tasted like sweetened cardboard. Even Charlie (our golden retriever who literally eats SOCKS) wouldn’t touch them. Back to basics for this girl!
Oh! And don’t try to make a giant pancake. Just don’t. It will never flip correctly and you’ll end up with banana oatmeal scramble. Which, tbh, still tastes good but looks ROUGH.
My Weirdly Specific Topping Combinations
I’ve tried these with pretty much everything at this point. My absolute favorite combination (that James thinks is DISGUSTING) is:
- A smear of peanut butter
- A drizzle of sriracha
- A tiny sprinkle of sea salt
I KNOW IT SOUNDS CRAZY but the spicy-sweet-salty combo is amazing. I only eat this when James is at work because he makes gagging sounds if he sees me.
For normal people, these are great with:
- Maple syrup (duh)
- Fresh berries
- Greek yogurt and honey
- Sliced bananas (if you’re not already banana-ed out)
- A spoonful of Nutella when you’re having a day™
Why These Pancakes Have Saved My Sanity (and Waistline)
Let’s be real – at 47, my metabolism has basicallyyyyy given up. It’s like “Nope, that cookie is going straight to your hips, enjoy!” So finding breakfast options that don’t make me feel like I need a nap at 10am is crucial.
These little pancakes somehow manage to keep me going through my morning without the sugar crash. Plus they actually help with my “trying to be somewhat healthy because my doctor keeps giving me that look” goals.
And they’re so freaking EASY. Like, I can make these even before coffee, which is saying something because I am NOT functional pre-caffeine. James has learned this the hard way over 24 years of marriage.
The Time I Made These For My Book Club
So my book club came over last month (we were discussing a book exactly NONE of us had finished, as is tradition), and I made these for brunch. I served them on my fancy plates that I literally only use twice a year, added some berries, and drizzled them all artsy with honey.
Karen (you know the type) asked for the recipe, certain it was some complicated cheffy thing. When I told her it was just 3 ingredients, she REFUSED to believe me. Like, actually thought I was keeping a secret recipe from her! I had to physically show her by making another batch in front of her.
The look on her face was PRICELESS. Almost as good as when she realized her Lululemon leggings were on inside out the entire meeting. Almost.
Storage Solutions (That I Never Actually Use Because We Eat Them All)
In theory, you can store these in the fridge for a few days or freeze them for later. I’ve read that online in approximately 17 different blog posts.
In reality? They’ve never lasted more than 24 hours in my house. But if you have more self-control than my family (low bar), here’s what supposedly works:
- Let them cool completely
- Separate them with those little wax paper things that I can never find when I need them
- Store in an airtight container
- Reheat in the toaster or microwave
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Or just make a fresh batch because, again, THREE INGREDIENTS. It’s hardly rocket science.
The New Variations I’m Obsessed With
I’ve been experimenting lately with some twists on the basic recipe:
- The “I’m Trying To Be Healthy” Version: Add a handful of spinach to the batter. It looks weird and green but you honestly can’t taste it. I’ve successfully tricked Ryan into eating vegetables this way.
- The “It’s Basically Dessert” Option: Mix in dark chocolate chips and a splash of vanilla. Top with sliced strawberries. It’s like having cake for breakfast but without the judgment.
- The “I’m Out Of Regular Milk For My Coffee” Fix: Add a teaspoon of instant coffee to the batter. Caffeine AND breakfast in one? Genius.
- The “Everything But The Kitchen Sink” Special: This is what happens at the end of the week before grocery shopping – throw in whatever random nuts, seeds, or dried fruit you have hanging around. Sometimes it’s amazing, sometimes it’s… interesting.
Real Talk: Why These Are My Go-To Breakfast
Between my part-time marketing consulting gig, maintaining this blog, and dealing with Charlie’s expensive vet bills (seriously, how does one dog need SO MANY teeth cleanings??), mornings can be chaotic.
These pancakes have become my secret weapon. They take literally 5 minutes to make, fill me up, and don’t make me feel like I’ve blown my healthy eating intentions before 9am.
Plus, there’s something weirdly satisfying about creating something so tasty from just 3 basic ingredients. It’s like kitchen magic for people who can’t actually cook (raising my hand here).
So next time you’re staring into your pantry wondering what to make with those spotty bananas, give these a try. Your morning self will thank you. Unless you burn them while watching Yellowjackets. Then you’re on your own.
Oh wait, where was I? Right! The recipe summary…
The Actual Recipe (For Those Who Skipped My Life Story)
Ingredients:
- 1 ripe banana (the spottier the better)
- 1-2 eggs (depending on how protein-y you want it)
- 1/4 cup quick oats (or a handful, who measures?)
Optional add-ins that don’t ruin everything:
- Pinch of cinnamon
- Tiny splash of vanilla
- Blueberries if you’re feeling fancy
Instructions:
- Mash banana in a bowl
- Add egg(s) and beat until combined
- Stir in oats
- Let sit for like 2 minutes if you’re patient (I’m usually not)
- Cook in a buttered pan over medium heat
- Flip when bubbles form
- Try not to eat them all standing over the stove (I always fail at this step)
Makes about 4-6 small pancakes, depending on how big you make them and if you sneak bites of batter when no one’s looking (I always do).
More Recipes You Might Actually Make
If you liked these pancakes and your cooking skills are approximately at my level (can follow basic instructions when not distracted by Netflix), you might like these other recipes from my blog:
- Breakfast Tortilla Quiche Bake – for when you want to pretend you know what quiche is
- Healthy Spinach Egg Muffins Recipe – portable breakfast that makes me feel like I have my life together
- Healthy Oatmeal Apple Pancakes – the autumn version of today’s recipe
- Protein Waffles Recipe – for when you’re feeling fancy enough to drag out the waffle maker
For a grain-free version of these pancakes (for when your sister-in-law who’s suddenly “gluten-aware” visits), check out these banana egg almond butter pancakes.
FAQ But Make It Real
Q: Can I use steel-cut oats instead of quick oats?
A: I mean, you CAN, but why would you hate yourself that much? They don’t soften enough and you’ll be chewing until next Tuesday. Stick with quick oats or rolled oats.
Q: Are these really filling enough for breakfast?
A: Shockingly, yes! Something about the combo keeps me full for hours, which is a miracle for someone who usually needs second breakfast like a hobbit.
Q: Can I make the batter ahead of time?
A: Technically yes, but the bananas will get all brown and weird looking. It still tastes fine tho. Just give it a stir before cooking.
Q: My pancakes fall apart when I flip them. What am I doing wrong?
A: Probably flipping too early or making them too big. Let them cook until the edges look set and bubbles form, and keep them smallish. Or just call them “rustic pancakes” and pretend it’s on purpose.
Q: Can I double the recipe?
A: Absolutely! Just use 2 bananas, 2-4 eggs, and about 1/2 cup of oats. Math is hard but even I can handle this doubling.
Q: My kids won’t eat anything healthy. Will they like these?
A: Mine did, even Ryan who went through that phase where he would only eat white foods. The banana makes them sweet enough that kids don’t realize they’re actually good for them.
Q: Can I make these vegan?
A: Sure! Use a flax egg instead (1 tbsp ground flaxseed mixed with 3 tbsp water, let it sit for a few minutes). They don’t hold together quite as well but they work!
Q: How many calories are in these?
A: About 75-100 per pancake, depending on size and if you use one egg or two. But I’m not counting because that would require math and organization skills I don’t possess before 10am.
Alrighty friends, that’s all I’ve got today! Drop me a comment if you try these and let me know what weird toppings you add. Bonus points if they’re weirder than my sriracha-peanut butter combo!
‘Til next time,
Lisa 😘
P.S. James just looked over my shoulder and wants me to clarify that he does NOT like black bananas, just “appropriately ripe” ones. Whatever that means. This from the man who puts ketchup on eggs. 🙄