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Quick, healthy, gluten-free pancakes made with ripe bananas, oats, and eggs. Naturally sweet and packed with fiber and protein for a nourishing breakfast.

Ingredients

Scale
  • 2 ripe bananas
  • 1 cup rolled oats or quick oats
  • 2 large eggs

Instructions

  1. Peel 2 ripe bananas and mash in a bowl with a fork or potato masher until smooth.
  2. Add 1 cup rolled or quick oats and 2 large eggs to the mashed bananas and stir until just combined into a batter (or combine bananas, oats, and eggs in a blender and blend until smooth).
  3. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a little oil.
  4. Spoon 2–3 tablespoons of batter per pancake onto the hot skillet and gently flatten each with the back of the spoon.
  5. Cook until bubbles form and edges set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through.

Notes

For a silkier batter, blend the ingredients together; for more texture, mix with a spoon leaving oat bits., Add ½ teaspoon cinnamon or a pinch of nutmeg for warming spice flavors., Fold in chocolate chips, chopped nuts, or fresh blueberries for added texture and taste., Top with maple syrup, nut butter, Greek yogurt, fresh berries, or coconut flakes., To make vegan, replace eggs with flax or chia eggs., Store cooked pancakes in an airtight container in the refrigerator up to 3 days or freeze for 1-2 months., Reheat gently in a skillet or microwave; frozen pancakes can be toasted or microwaved.

Nutrition

Find it online: https://cookingcrumbs.com/3-ingredient-banana-oatmeal-pancakes-recipe-better-homebase/