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Three-Ingredient Banana Pancakes

Contains egg (no meat or fish)

Small, soft pancakes made from just ripe banana, eggs and oats blended into a batter — naturally sweet with no added sugar or flour.

Three-Ingredient Banana Pancakes is an International bread, ready in about 15 minutes and made with banana, egg and rolled oats. It serves 2 and is rated easy to cook.

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Delicious homemade pancakes covered with honey with sliced bananas placed on wooden chopping board on table in light place
Photo: Monstera Production / Pexels · Pexels License
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Level
Easy
Calories
310

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Blend the bananas (opens in a new tab), eggs (opens in a new tab) and oats (opens in a new tab) until smooth. Let the batter stand for 2 minutes to thicken slightly.

  2. Step 2

    Heat a non-stick pan over medium-low heat and brush with a little oil. Drop in 2 tablespoons of batter per pancake, spreading to about 8 cm.

    Batter being spread in a hot pan
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Cook until the edges look set and the bases are golden, about 2 minutes, then flip carefully and cook 1–2 minutes more. Repeat with the rest of the batter.

    • 8 min
    • medium-low heat

    Food safety: Cook through so no wet batter remains in the centre.

  4. Step 4

    Serve warm with blueberries (opens in a new tab) and a little maple syrup (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Not attributed to one place · Origin uncertainA recent home-cooking idea popularised online; no traditional origin.Also popular in United States, United Kingdom, Australia, Canada
    Dish
    Breakfast · Brunch · Breads & flatbreads
    Cooking method
    Pan-fried, Blended
    Taste
    sweet, fruity, mild
    Diet
    Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients
    All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-sodium · DASH-style
    Without the optional extras: No added sugarWith the listed swaps: Whole-food focusedWorked out from the ingredients. How labels work
    Good for
    Everyday · Child-friendly · Budget-friendly
    Cook more with
    Banana · Egg · Rolled oats
    Techniques
    Pan-frying · Wet grinding · Emulsification

    Allergens

    • Contains: Eggsfrom egg
    • Contains: Glutenfrom rolled oats

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    310 kcal per serving

    Calculated

    1 serving ≈ 200 g · recipe makes 2

    Where the energy comes from

    • Protein 14%
    • Carbohydrate 59%
    • Fat 26%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy310 kcal155 kcal
    Protein11.5 g5.7 g
    Carbohydrate47.6 g23.8 g
    Net carbohydrate41.5 g20.7 g
    Sugars14.9 g7.4 g
    Added sugars0 g0 g
    Fibre6.1 g3 g
    Fat9.4 g4.7 g
    Saturated fat2.2 g1.1 g
    Trans fat——
    Cholesterol186 mg93 mg
    Sodium74 mg37 mg
    Salt equivalent0.2 g0.1 g
    Vitamins & minerals per serving
    Potassium
    600 mg
    Calcium
    50 mg
    Iron
    2.5 mg
    Magnesium
    79 mg
    Vitamin A (RAE)
    84 µg
    Vitamin C
    10 mg
    Vitamin D
    1 µg
    Vitamin B12
    0.4 µg
    Folate (DFE)
    57 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: blueberries, maple syrup.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Keep the pancakes small; without flour they are delicate and harder to flip when large.

    Common mistakes

    • High heat burns the banana sugars before the middle cooks.

    Serve with

    • With yogurt, berries or a smear of peanut butter.

    Storage

    • Keeps in the fridge for 2 days or frozen for a month.

    Reheating

    • Warm in a toaster or dry pan.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 4

    Baker’s notes

    Customise in Bread & Bakery

    Timeline and readiness cues

    1. Mix and knead · about 5 min

      Knead until smooth and soft; it should feel like an earlobe.

    2. Bake · about 10 min

      Puffed with golden-brown spots on both sides.

    3. Start to finish: about 15 min. Times are a guide — warmth changes everything; follow the cues.

    If something goes wrong

    • Gummy or wet crumb

      Likely causes

      • Under-baked
      • Sliced while hot
      • Hydration too high for the flour

      What to do

      • Bake to 93–96 °C inside (cakes: clean skewer)
      • Cool completely on a rack before slicing
      • Reduce water by 3–5% or use a stronger flour
    • Collapsed or sunken middle

      Likely causes

      • Oven door opened too early
      • Too much leavening or sugar
      • Under-baked centre
      • Over-proofed yeast dough

      What to do

      • Don't open the oven for the first two-thirds of baking
      • Measure leaveners exactly with spoons, levelled
      • Test the centre before removing
      • Proof less
    • Pale crust

      Likely causes

      • Oven too cool
      • Too little sugar or no milk/egg for browning
      • Over-fermented (yeast ate the sugars)

      What to do

      • Check the oven with a thermometer
      • Brush with egg wash or milk
      • Shorten the fermentation
    • Burnt bottom

      Likely causes

      • Tray too close to the heat
      • Dark tray absorbs more heat
      • Too much sugar in the dough

      What to do

      • Bake on the middle shelf
      • Double up trays or use a light-coloured one
      • Lower the temperature 10–15 °C and bake a little longer
    • Cracked or domed top

      Likely causes

      • Oven too hot (crust sets before the centre rises)
      • Too much leavening
      • Overmixed batter

      What to do

      • Lower the oven 10–15 °C
      • Use the exact leavening amount
      • Fold just until combined
    • Big holes or tunnels

      Likely causes

      • Overmixed batter (cakes, muffins)
      • Air trapped while shaping bread
      • Uneven proof

      What to do

      • Mix quick breads only until no dry flour shows
      • Degas gently and shape tightly
      • Proof covered in an even, warm place
    • Dry or crumbly

      Likely causes

      • Too much flour (scooped, not weighed)
      • Over-baked
      • Too little fat or sugar

      What to do

      • Weigh flour, or spoon it into the cup and level
      • Check 5 minutes early
      • Don't cut fat or sugar by more than a quarter without another moisture source

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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