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Easy Banana Oat Pancake Bites: 3-Ingredient Best Ever Recipe

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These easy banana oat pancake bites are a quick, 3-ingredient breakfast that comes together in under 20 minutes. Made with ripe bananas, oats, and eggs, they are naturally gluten-free, dairy-free, and perfect for meal prep.

Ingredients

Scale
  • 3 large ripe bananas (the riper the better)
  • 1 ½ cups old-fashioned rolled oats
  • 2 large eggs (room temperature preferred)
  • ¼ cup mini chocolate chips (optional)
  • ½ teaspoon ground cinnamon (optional)
  • ¼ cup fresh or frozen blueberries (optional)
  • 2 tablespoons maple syrup (optional)
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously spray a 24-cup mini muffin pan with non-stick cooking spray.
  2. Peel the bananas and mash them in a large mixing bowl with a fork until mostly smooth with a few small lumps (chunky applesauce consistency).
  3. Add the rolled oats to the mashed bananas and stir until well combined. The mixture will be thick, like cookie dough.
  4. Crack in the eggs and stir until the batter comes together and loosens to a thick pancake batter consistency. If using any optional add-ins (chocolate chips, cinnamon, blueberries, maple syrup, or nuts), stir them in now. Do not overmix.
  5. Using a small cookie scoop or spoon, divide the batter evenly among the 24 mini muffin cups, filling each almost to the top.
  6. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and slightly springy.
  7. Let the pan cool on a cooling rack for 5 minutes. Run a butter knife around the edges of each bite and gently pop them out. Serve warm or let cool completely before storing.

Notes

Use very ripe bananas (heavily speckled with brown spots) for the best sweetness and texture. Do not overmix the batter to avoid gummy bites. Let the batter rest for 5 minutes before baking to allow oats to absorb moisture. For vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For standard muffin pan, bake 18-20 minutes. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: banana oat pancake bites, 3-ingredient pancake bites, easy breakfast, gluten-free pancake bites, dairy-free breakfast, meal prep breakfast, kid-friendly breakfast

Find it online: https://bouncybowl.com/easy-banana-oat-pancake-bites-3-ingredient-best-ever-recipe/