Oats, banana and dairy-free milk make these the easiest 3 ingredient vegan banana oat pancakes ever! Naturally gluten free and with an oil-free option.
This recipe was published in partnership with Seeds - a plant-based recipe app that makes cooking simple and fun. You can find this recipe in the app.
These vegan pancakes have to be my all-time favourite pancakes, hands down.
I mean, what more could you want?
The recipe contains just 3 simple ingredients (like my 3 ingredient waffles), is easy to throw together, makes delicious pancakes and is a great healthy breakfast.
I've never understood why regular pancakes contain so many components. They're a simple meal that can be made with minimal ingredients and customized to your own tastes.
For these 3-ingredient banana oat pancakes, you literally add three ingredients to a blender, blitz until smooth et voila!
Sweetened with banana, they're slightly more dense than crepes, and have a satisfying chewiness. Add your favourite pancake toppings and you're good to go.
Great for family breakfasts or if cooking for a crowd!
Why you should make:
They're so easy! 3 ingredients get blended and you have pancake batter. What could be more simple.
They're healthy - You're basically eating oatmeal in pancake form. Lots of fibre and energy. (if you're looking for actual oatmeal recipes, try my turmeric oatmeal!)
Easily customizable - Top them with fruit, berries, a drizzle of maple syrup, cream, peanut butter.... Or add chocolate chips to the batter. The list goes on!
Ingredients
Bananas - Ripe bananas (or overripe bananas) work best in this vegan pancake recipe as they provide natural sweetness. You can also use frozen (but thaw first!). Applesauce can be used instead if you don't want to use banana.
Oats - Quick oats or slow cook oats both work really well and will blend to a fine flour. I don't recommend using steel cut oats as they don't blend as finely. You can use oat flour, but it's expensive so I tend to just blend the oats myself!
Milk - Use your favourite plant milk. I like oat milk or almond milk, or even soy milk for extra protein! I don't recommend using water as the batter will be less creamy.
How to make 3-ingredient banana pancakes
Add oats to blender and blend on high power for 20 seconds (until they turn to flour).
Use end of a wooden spoon to loosen any oat mixture that may be stuck in corners of jug, then add bananas and milk.
Blend on high power for 30 seconds or until batter is fully mixed, stopping and scraping down jug if needed.
Heat 1 teaspoon oil in large skillet or frying pan on medium heat. Once pan is hot (when you can drip water on it and it sizzles), pour in ½ cup of pancake mix and allow to form a wide circle.
Cook for 2-3 minutes or until batter forms bubble holes and looks solid.
Flip pancake with spatula, then cook another 2 minutes until second side is golden brown.
Repeat for all remaining batter (you'll get 6-7 pancakes), adding more oil as needed.
Store extra pancakes on warm plate in oven, and serve with fresh fruit, maple syrup, cream or chocolate ganache.
Check out my step-by-step walkthrough for this healthy pancake recipe.
Recipe modifications
Gluten-free - Many people who eat a gluten-free diet can tolerate oats. However, to make these 3 ingredient vegan pancakes 100% gluten-free, be sure to use certified gluten-free oats.
Oil-free - If you wish to avoid using oil in these healthy pancakes (used to grease the pan), just ensure you're using a non-stick pan.
Banana-free - I've tested it and can confirm applesauce works instead of banana in these pancakes! Use about 1 cup applesauce instead of 2 bananas.
Handy tips
Use two pans - If you're making a double batch or cooking for a crowd, use two frying pans so you can cook more than one pancake at once. This will save you lots of time, trust me!
Don't leave batter to sit too long - It will thicken if left for more than 10 minutes. While this isn't a problem, it does make it more difficult for the pancake to spread into a wide circle in the pan.
Make high protein pancakes by adding a scoop of protein powder to the pancake batter! This is a great tip to make them a more filling breakfast.
Toppings
Add any of the following, or try your own favorite toppings:
- Fresh fruit or fruit compote
- Toasted nuts and nut butter (almond butter works great)
- Coconut whipped cream or vegan Greek yogurt
- Hemp seeds
- Chocolate chips or ganache
- Pure maple syrup
- Applesauce
- Vegan butter
Storage
Store any uneaten vegan banana oatmeal pancakes in an airtight container in the fridge for a quick breakfast on busy mornings (can be stored up to 3 days).
They can also be frozen. Store in a freezer bag and thaw fully before eating.
FAQs
Using a blender is really the best way to make this pancake batter. You can also use a food processor. If you don't have a blender and are mixing by hand, I strongly recommend that you use oat flour (rather than oats) and thoroughly mash banana first. Be aware your batter will probably be lumpy if mixing by hand!
You're cooking them on too high a temperature. Try turning the heat down and cooking the pancakes for a little longer each side to ensure they cook evenly all the way through.
These vegan oatmeal pancakes are slightly more dense than traditional light, airy ones, mainly because they only contain whole food ingredients!
That said, if you're finding they're gummy and not cooked all the way through, you're probably not making them thin enough.
You can fix this by tilting the frying pan with your hand as you pour the batter in to help it swirl and form a larger (flatter) pancake.
More easy vegan breakfast recipes
3-Ingredient Vegan Banana Oat Pancakes
Special Equipment
- Blender (ideally a high-speed blender)
Ingredients
- 2 cups rolled oats (if using oat flour instead, use 2¼ cups)
- 2 bananas
- 2¼ cups your favourite milk
For pan (optional)
- Cooking oil, such as avocado oil or coconut oil (or use non-stick frying pan)
To serve (optional)
- Berries or fruit
- Maple syrup
- Coconut whipped cream
Instructions
- Use end of a wooden spoon to loosen any flour that may be stuck in jug, then add bananas and milk.
- Blend on high power for 30 seconds or until batter is combined, scraping down jug if needed.
- Heat 1 teaspoon oil in frying pan on medium heat. Once pan is hot (when you can drip water on it and it sizzles), pour in ½ cup batter and allow to form a wide circle.
- Cook for 2-3 minutes or until batter forms bubble holes and looks solid.
- Flip pancake with spatula, then cook another 2 minutes.
- Repeat for all pancakes (you'll get 6-7), adding more oil as needed.
- Store on warm plate in oven until ready to eat, and serve with fresh berries, fruit, maple syrup, coconut cream or chocolate ganache.
Notes
Nutritional information per serving
If you’ve tried these egg-free pancakes, please leave a comment or tip for others below. I'd love to know how you’ve made them your own!
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Rob
I love how easy, healthy and delicious this recipe is. I can't wait to make it this weekend!
Elizabeth
Thanks so much Rob! I really hope you love it as much as I do. 🙂
Jamie
This was the perfect breakfast this morning! I love how simple the ingredients are. I always have them at home so this will be a repeat breakfast for sure!
Elizabeth
That's wonderful Jamie! I love that about the recipe too. Simple and no-fuss!
Amy
I love these pancakes with berries on top! And you are right. The blender is the best way to make them. Thanks for a tasty breakfast!
Elizabeth
Isn't it? So much simpler than whisking. 🙂
Jean
Love this vegan pancake! Totally guilt-free and very easy. It also goes well as an afternoon snack for me, oops!
Elizabeth
No oops needed - I'm right there with you! (she says, stuffing a pancake into her mouth mid-afternoon...)
Elizabeth
Fabulous breakfast! The whole family loved it!
Elizabeth
That makes me so happy to hear Elizabeth! So glad you all loved it.
Lauren
Can I use applesauce instead of banana to make them low histamine?
Elizabeth
Yes! I can confirm I tried this and it worked great. 🙂
Oscar
Loved how easy these were to make with only 3 ingredients. They turned out so good and very tasty. Great recipe.
Elizabeth
Thanks so much Oscar! So glad you liked them. Gotta love it when a recipe is only 3 ingredients. 🙂
Alexandra
These pancakes are so simple and delicious to prepare - the perfect way to start the day!
Elizabeth
I'm so glad you think so Alexandra! That makes me so happy to hear.
Hunt
How… does this recipe have so many stars? The batter comes out like liquid after adding 2 1/4 cups milk to it.
Elizabeth
I'm sorry you had a tough time with it. I've made these pancakes countless times and they've always turned out so well for me - they're one of my favourite recipes. The ground oats/oat flour typically soak up milk REALLY well, hence why so much is needed. The batter should be still pourable - you want to be able to pour it into the pan. Then it firms up as it cooks.
Kayla DiMaggio
Loving how easy these pancakes are! Total hit in our house!
Elizabeth
Oh I'm so glad Kayla! Thanks for the feedback.
Nart
These pancakes were so good and super easy to make. Definitely a keeper!
Elizabeth
I'm so glad you liked them Nart!
Addie
Can’t believe how easy these were!
Elizabeth
Thanks Addie! I'm so glad you enjoyed them!
Susan
Made this for my non-vegan family this morning. They loved it!
Elizabeth
That makes me so happy to hear! i'm so glad they loved them Susan. 🙂
Wes
Great recipe!
Elizabeth
Oh thanks so much! Really glad you love it. 🙂
Laura
Something in the recipe is wrong, I got a never-cooking oatmeal blob instead of pancakes, ended having to eat it with a spoon...
Elizabeth
Hmm, so sorry to hear that. It sounds like maybe your frying pan wasn't hot enough - it should be hot enough that water sprinkled on it sizzles. Also, I'd really recommend keeping to the recommended 1/2 cup of batter per pancake, to allow it all to spread into a circle that isn't too thick, so it cooks.
Kate
The batter turned out to very liquidy
Elizabeth
Sorry to hear that kate! Did you try leaving it a moment to thicken?
Istadayidasi
I was a little bit skeptical, but tried it anyway. I guess the problem is that they are called pancakes where in United States pancakes are supposed to be thick. These are really crêpes at least for me. I love the taste and my baby ate many as well. I made them tiny, like cup width.
Looks like it’s my new staple.
Elizabeth
So happy you both loved them! Love that they're baby-approved! (That's really interesting also, as when I make them they're definitely a little on the thicker side. I do wonder if the specific milk etc. makes a difference to the thickness.)