Wholesome, fluffy, and easy-to-make banana oatmeal pancakes using just three ingredients. Naturally sweet, healthy, and perfect for busy mornings.

2 ripe bananas

2 large eggs

1 cup rolled oats (quick oats also work)

Optional: 1/2 teaspoon cinnamon

Optional: 1 teaspoon vanilla extract

Optional: A pinch of salt

Optional: Chocolate chips or berries for topping

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Place the bananas, eggs, and oats into a blender and blend until smooth and creamy. Alternatively, mash the bananas by hand and mix with the other ingredients in a bowl for more texture.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of the batter onto the skillet for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup, almond butter, or fresh berries.

Use certified gluten-free oats if gluten is a concern.

The batter thickens if left to sit; for best results, cook immediately after blending.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper between each pancake.

To reheat, microwave for 20–30 seconds or toast for crispy edges.

Add a scoop of protein powder and splash of almond milk for extra protein.