Few breakfast treats are as simple and satisfying as a fluffy pancake made with just three ingredients. This recipe is perfect for busy mornings or when you want a quick, delicious breakfast without fuss. It’s easy to customize and requires minimal pantry staples, making it a go-to for beginners and seasoned cooks alike.
Ingredients
- 2 ripe bananas (medium-sized)
- 2 large eggs
- 1 cup rolled oats (gluten-free if needed)
Instructions
- Prepare your ingredients by peeling the bananas and measuring out the oats. Preheat a non-stick skillet or griddle over medium heat.
- In a blender or food processor, combine the bananas, eggs, and oats. Blend until the mixture is smooth and well combined, about 30 seconds. The batter should be thick but pourable. If it’s too thick, add a splash of milk or water to thin it slightly.
- Lightly grease the skillet with a small amount of butter or cooking spray. Pour about 1/4 cup of batter per pancake onto the skillet, spreading gently if needed.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat with remaining batter. Serve immediately with your favorite toppings.
Tips
- Use very ripe bananas for sweeter pancakes and easier blending. Overripe bananas are ideal.
- If you prefer a fluffier texture, you can add a teaspoon of baking powder, but this technically adds a fourth ingredient.
- To make the pancakes more filling, consider stirring in a handful of chocolate chips or blueberries into the batter before cooking.
- Store leftover batter in an airtight container in the fridge for up to 24 hours. Stir before using if it separates.
- For a dairy-free version, substitute eggs with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 3 tablespoons water, let sit for 5 minutes).
Serving Suggestions
Serve these pancakes warm topped with fresh fruit, a drizzle of honey or maple syrup, or a dollop of yogurt. They also pair well with nut butters or a sprinkle of cinnamon for added flavor.
Variations
For a different twist, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. You can also swap out oats for almond flour for a lower-carb version. For a savory variation, omit the sweet toppings and serve with eggs, avocado, or smoked salmon.
Storage and Reheating
Cooked pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or warm in a skillet over low heat for 1-2 minutes per side. They will retain their fluffy texture if reheated properly, making them perfect for meal prep or quick breakfasts.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, substitute the eggs with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 3 tablespoons water). The texture may be slightly different but still delicious.
Can I add other ingredients like chocolate or fruit?
Absolutely! Stir in chocolate chips, blueberries, or chopped nuts into the batter before cooking. Just keep in mind that adding wet ingredients may slightly alter the batter’s consistency.
Do I need a special pan to cook these pancakes?
No, a regular non-stick skillet or griddle works well. Just ensure it’s preheated to medium and lightly greased to prevent sticking.
How thin or thick should the batter be?
The batter should be thick but pourable. If it’s too thick, add a small splash of milk or water to loosen it. If too runny, add a little more oats or banana.
Can I freeze these pancakes?
Yes, layer cooled pancakes with parchment paper and store in a freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster or skillet for a quick breakfast.
What if my pancakes are not cooking evenly?
Ensure your pan is preheated to medium and not too hot. Cooking at too high a temperature can burn the outside while leaving the inside undercooked. Adjust heat as needed and cook slowly for even results.
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