I’m slightly obsessed with this pancake recipe. I‎t has 3 ingredients that you probably already have in your kitchen and is super easy to make. You basically just throw everything in a blender and you’re good to go!

As far as breakfast goes – I always tell my clients to focus on 3 main food groups: fruit, whole grains and protein. These 3-Ingredient Banana Pancakes have it all!

It goes without saying… no one likes a dry pancake that’s super dense. Adding bananas to the pancake mixture, adds flavor, but also adds moisture and gives it a natural sweetness that is SO delicious.

If you’re using ripe bananas, the spottier, the better. If your bananas are super ripe, your pancakes will be even more sweet, moist and flavorful.

Pro tip: Add a hint of cinnamon for extra flavor. In the fall, try some pumpkin spice! I promise, you won’t be disappointed.

They are beyond easy to make. This recipe only calls for 3 main ingredients and only takes 10 minutes to make. It’s a great recipe to have on hand for busy mornings, a weekend family breakfast, or for an easy breakfast-for-dinner situation.

You can also make a batch ahead of time and freeze them to have on hand all week long.

These pancakes are a family favorite in my house. We all love them! And I love that they offer nutrients to start our busy weekend days.

Add some chocolate chips and/or pair them with some extra fruit. These easy, nutritious, and delicious pancakes are always a hit.

Prepare ingredients

Add bananas, eggs, and oats to a blender.

Blend

Blend until smooth.

Pour onto skillet

Add butter (about 1/2 to 1 tablespoon per batch) to a large skillet over medium high heat. Once the skillet is hot (the butter should be melted and you should be able to feel the heat while holding your hand above the skillet), spoon the pancake batter into small rounds. You’ll likely have to cook the pancakes in 2 or 3 batches to not overcrowd the pan.

Cook until golden

Add a few chocolate chips (optional) to each pancake, gently pressing them down into the pancake. Cook for a few minutes until browned and then flip, cooking for another minute or so on the other side until cooked through.

Add toppings

Feel free to add syrup, butter or top with more fruit of your choice.

Enjoy

Serve and enjoy!

Notes

Bananas: if your bananas aren’t ripe yet, try baking them. Turn the oven to 350 F and bake the bananas (with the peel on) for 15 minutes. Once they’re black on the inside, they’ll be perfectly ripe for baking on the inside.
Butter: I love the taste of cooking pancakes with butter. Note that using more butter will give you crispy edges and a “lacier” look on top of the pancake. Using less butter will yield more evenly browned pancakes. Instead of butter, you can also use coconut oil.
Mix ins: I love adding chocolate chips when I make these for my kids. You can also add chopped strawberries, blueberries, or sprinkles.
Storage: I love to make a big batch of these on a Sunday to have for the week. Store them in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or toaster oven.

Course: Breakfast