5 Ingredient Banana Pancakes Recipe:Quick Fix Breakfast

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This 5 ingredient banana pancakes recipe is my perfect to go breakfast recipe. I am a lover of pancakes and I enjoy trying new ingredients to make different versions of pancakes. I hope you have tried our 3 ingredient pumpkin pancakes. If not check the recipe out.

Today we will be making a 5 ingredient banana oat flour pancakes with just 5 ingredients. You will need 2 medium sized ripe bananas, 2 eggs, vanilla extract, oat flour or any flour of your choice, and baking powder. Your pancakes will be ready in 15 minutes or less.

This banana egg oat pancakes recipe is quick and easy. It is also a perfect baby lead weaning recipe for 6 months and above babies. Your baby will love it.

This banana pudding pancakes is versatile. You can make additions or substitutions to your liking. For instance, you can add a little sugar’s cinnamon, Peanut butter and any other ingredient you would prefer.

You may want to try our soft layered chapati/roti recipe

5 ingredient banana pancakes

5 ingredient banana pancakes ingredients

Banana: Ripe bananas provide natural sweetness, flavor, and texture to the pancakes. Mash them for a smooth batter.

Eggs: Act as a binding agent, helping the pancake batter hold its shape and providing structure.

Baking Powder: Adds a leavening effect, making the pancakes light and fluffy by helping them rise while cooking.

Vanilla Extract (optional): Enhances flavor; adds a subtle aromatic sweetness to complement the banana taste.

Oat Flour (optional): Adds thickness to the batter for a heartier texture; can be used as a gluten-free alternative to all-purpose flour. Adjust for preferred pancake consistency.

Step by Step instructions

For measurements, see the recipe card below.

Start by mashing the ripe bananas in a mixing bowl until smooth. Alternatively, you can opt to blend them.

Add eggs and mix until well combined. Add baking powder, vanilla extract and oat flour. Mix until well combined. Ensure you achieve a thick consistency.

Heat your non stick skillet over a medium heat. Apply oil or s cooking spray to the heated skillet.

Pour your batter into the skillet and cook for about a minute, or until bubbles appear on the surface. Flip over and cook the other side for the same duration. Repeat the process.

Serve your banana egg oat flour pancakes. Garnish with honey, blueberries or some banana slices. Serve with tea, coffee or your favourite smoothie.

5 ingredient banana pancakes

Tips and Tricks for making the best banana pancakes

  1. Ripe Bananas: Use ripe bananas for sweetness and easier mashing. Riper bananas add natural sweetness and flavor to the pancakes.
  2. Mash Well: Mash the bananas thoroughly until smooth. This helps in creating a smoother batter and prevents large chunks of banana in the pancakes.
  3. Add Binding Ingredients: Eggs work as a binding agent in this recipe. Make sure to mix them well with the mashed bananas to form a cohesive batter.
  4. Experiment with Thickness: If you prefer thicker pancakes, consider adding a small amount of all-purpose flour or oat flour to the batter. This step is optional and can be skipped for thinner, more crepe-like pancakes.
  5. Non-Stick Surface: Use a non-stick skillet or griddle to prevent the pancakes from sticking. You can lightly grease the surface with oil or use a non-stick cooking spray.
  6. Proper Heat: Ensure the skillet or griddle is preheated over medium heat. This helps in even cooking and prevents burning.
  7. Watch for Bubbles: When cooking the pancakes, wait until bubbles form on the surface before flipping.
  8. Flipping Carefully: Use a spatula to flip the pancakes gently to avoid breaking them. A thin spatula works well for this purpose.
  9. Toppings: Get creative with toppings! Serve your banana pancakes with fresh fruits, nuts, maple syrup, honey, yogurt, or nut butter for added flavor and texture.
  10. Batch Cooking: If making multiple pancakes, keep the cooked ones warm in an oven set at a low temperature while finishing the batch.

Nutrition Facts

Serving: 2 pancakes

Calories 220-250 kcal
Carbohydrates 35-40 grams
Fiber 3-4 grams
Proteins 8 -10 grams
Fats 6-8 grams
Sugars 15-20 grams( natural sugar from the bananas)
Rough estimates


1. Can I make these pancakes without eggs?

Yes, you can replace eggs in this recipe with alternatives like flax or chia eggs, mashed ripe bananas, or applesauce. However, the texture and consistency may slightly differ.

How do I store leftover pancakes?

Allow your banana egg oat pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in a non-stick skillet.

Can I freeze these pancakes?

Yes, you can! Layer them between parchment paper, place in an airtight container or freezer bag, and freeze for up to a month. Reheat in a non-stick skillet or a microwave when ready to eat.

What toppings go well with these pancakes?

Toppings such as fresh berries, sliced bananas, maple syrup, honey, nut butter, yogurt, or a sprinkle of cinnamon work wonderfully with these pancakes.

Recipe Card

Recipe By Gladys
Course: Breakfast Cusine:American Difficulty:EASY


2 minutes

Preparing Time

5 minutes

Cooking Time

10 minutes


245 kcal


  1. 2 ripe bananas

  2. 2 Eggs

  3. 1/2 Teaspoon vanilla extract (optional)

  4. 1/2 Teaspoon Baking powder

  5. 1/4 cup Oat flour or all purpose wheat flour


  1. <strong>Prepare the ingredients</strong>

    Peel the ripe bananas and place them in a mixing bowl. Mash the bananas using a fork or potato masher until smooth.

  2. <strong>Combine the ingredients </strong>

    To the mashed bananas, add the eggs, baking powder, and vanilla extract (if using). Mix the ingredients together until well combined and a smooth batter forms.

  3. <strong>Optional: Add Flour for Thickness (if desired)</strong>

    If you prefer thicker pancakes, incorporate the all-purpose flour or oat flour into the batter and mix until just combined. If you want gluten-free or flourless pancakes, skip this step.

  4. <strong>Preheat and Prepare the Skillet</strong>

    Heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with oil or cooking spray.

  5. <strong>Cook the Pancakes</strong>

    Pour small amounts of the pancake batter onto the skillet to form individual pancakes. Use a ladle or measuring cup for even sizes. Allow the pancakes to cook for 2-3 minutes until bubbles form on the surface.

  6. <strong>Flip and Cook</strong>

    Carefully flip the pancakes using a spatula once they have bubbled and the edges start to firm up. Cook for another 1-2 minutes on the other side until they turn golden brown and are cooked through.

  7. <strong>Serve</strong>

    Once cooked, transfer the pancakes to a plate. Serve the pancakes warm and top them with your favorite toppings, such as fresh fruits, maple syrup, honey, or nut butter.


    Get creative with toppings! Serve your banana pancakes with fresh fruits, nuts, maple syrup, honey, yogurt, or nut butter for added flavor and texture.


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