Making these 3-Ingredient Banana Oatmeal Pancakes is incredibly straightforward, even for novice cooks. Follow these simple steps to pancake perfection:

1. Prepare the Oats: Start by placing your rolled oats into a blender or food processor. The goal here is to grind the rolled oats into a finer flour-like consistency. This step is crucial for achieving a smooth pancake batter and preventing any grainy texture. Pulse the oats several times until they resemble a coarse flour. Don’t over-process them into a fine powder, as you still want a little bit of texture for the pancakes. If you prefer a completely smooth pancake, you can blend them into a finer flour, but a slightly coarser grind adds a pleasant chewiness. This oat flour base is what will give your pancakes structure and that delightful oaty flavor.
2. Mash the Banana: Peel your ripe bananas and place them into a medium-sized mixing bowl. Using a fork, thoroughly mash the bananas until they are mostly smooth with only a few small lumps remaining. The mashed banana acts as both a sweetener and a binder in this recipe, so ensure they are well mashed for consistent flavor and texture throughout the pancakes. The riper the banana, the easier it will be to mash and the sweeter your pancakes will be. You can also use a potato masher or even the back of a spoon to mash the bananas if you don’t have a fork readily available.
3. Combine Ingredients: Add the ground oats and eggs to the bowl with the mashed bananas. Using a fork or whisk, gently mix all three ingredients together until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the oats (even though oats are technically gluten-free, they can contain avenin, a protein similar to gluten), which can lead to tougher pancakes. Mix until you have a relatively smooth batter, but it’s okay if there are still a few small lumps of banana or oat flour. The batter will be thicker than traditional pancake batter, which is normal due to the oats and banana.
4. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Allow the pan to heat up completely before adding any batter. A hot pan is essential for preventing the pancakes from sticking and ensuring they cook evenly. To test if the pan is hot enough, you can flick a tiny drop of water onto the surface. If it sizzles and evaporates quickly, the pan is ready. If you are not using a non-stick pan, you will need to lightly grease the surface with a small amount of butter, coconut oil, or cooking spray to prevent sticking. However, with a good quality non-stick pan, added oil is usually not necessary, making these pancakes even healthier.
5. Cook the Pancakes: Once the pan is hot, pour ¼ cup of batter onto the hot skillet for each pancake. Use a measuring cup or spoon to ensure consistent pancake sizes. Leave enough space between each pancake so they have room to spread slightly and cook evenly. Cook for approximately 2-3 minutes per side, or until golden brown and cooked through. You will know it’s time to flip the pancakes when bubbles start to form on the surface and the edges begin to look set. Use a spatula to carefully flip each pancake. The second side will typically cook a bit faster than the first.
6. Serve and Enjoy: Once both sides are golden brown and the pancakes are cooked through, remove them from the skillet and place them on a plate. Serve immediately while they are warm and fluffy. These pancakes are delicious on their own, but even better with your favorite toppings. Consider serving them with fresh fruit like sliced bananas, berries, or peaches, a drizzle of pure maple syrup, a dollop of Greek yogurt or whipped cream, a sprinkle of nuts or seeds, or a dusting of cinnamon. Get creative with your toppings and customize your pancakes to your liking!