Oats, banana and dairy-free milk make these the easiest vegan pancakes ever! All you need is a blender and a frying pan. Oil-free option too.
This recipe was published in partnership with Seeds - a new plant-based recipe app that makes cooking simple and fun. You can find this recipe and more in the app.
These pancakes have to be my all-time favourite, hands down. I mean, what more could you want? The recipe contains just 3 ingredients (yes, 3!), tastes delicious and makes a great healthy breakfast alternative.
I've truly never understood why pancakes need to contain so many ingredients, particularly if you're making breakfast for the family or a crowd. They're a simple meal, made with simple ingredients, and the beauty of them is that they're a base you can customize and add your own toppings to.
You literally add your three ingredients to a blender, blitz until smooth et voila! Perfect pancake batter.
Recipe Modifications & Alternatives
Gluten-Free Option - To make these vegan pancakes completely gluten-free, be sure to use gluten-free oats. Whether you use these is totally dependent on your own dietary requirements/preferences and shouldn't make any difference to the taste.
Oil-Free Option - If you wish to avoid using oil in this recipe, simply ensure you're using a non-stick frying pan - otherwise your pancakes will stick!
High Protein Option - If you like your pancakes to be higher in protein, my favourite tip is to add a scoop of your favourite vegan protein powder to the batter ingredients before blending! Use unflavoured if you don't want it to affect the taste.
Flour Alternatives - Feel free to use oat flour instead of blending oats for this recipe if that's what you have. You might be tempted to use another type of flour - don't! Oats have a very specific consistency and other flours (particularly coconut, chickpea, rice etc.) absorb liquid differently and will not work in the same way.
Vegan Pancakes - FAQs
1) Can these pancakes be refrigerated or frozen?
Yes! They refrigerate well once made for several days, and can be frozen and thawed as needed. This makes them a great meal prep recipe!
2) Can I still make these if I don't have a blender?
Using a blender is really the best way to make this pancake batter. You could also use a food processor instead. I wouldn't recommend trying to mix the batter by hand because the texture will be quite lumpy from the oats and bananas.
3) I made these but they turned out a bit gummy and dense. Why?
These banana oatmeal pancakes are slightly more dense than traditional light, airy ones, mainly because they only contain 3 whole food ingredients! That said, if you're finding they're gummy and not cooked all the way through, they're probably not thin enough. You can fix this by tilting the pan with your hand to help swirl the batter as you pour it in to form a larger (flatter) pancake.
4) My pancakes were burnt on the top and bottom but uncooked in the middle. Why?
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.
3 Ingredient Vegan Pancakes (gluten free)
- Frying Pan (non-stick if not using oil)
- 2 cups rolled oats (gluten free if needed - if using ready-made oat flour, use 2 ¼ cups)
- 2 bananas (medium)
- 2¼ cups almond, soy or oat milk
For frying pan
- 1½ tbsp cooking oil (optional - use a non-stick frying pan if not using oil)
To serve (optional)
- Banana slices
- Maple syrup
- Coconut whipped cream (see recipe in notes below) or yoghurt
- Add oats to blender, then blend on high power for 20 seconds or until they turn into flour.
- Use the end of a wooden spoon to loosen any oats that may be stuck in the jug, then add bananas and milk.
- Blend on high power for 45 seconds or until batter is fully mixed, stopping and scraping down the jug if needed.
- Heat 1 tsp oil in a frying pan on medium heat (if using - otherwise, use a non-stick frying pan).
- When pan is hot (you know it's hot when you can drip water on to it and it sizzles), pour ½ cup batter into it and allow it to form a wide thin circle (tilt the frying pan to help make a larger circle if needed).
- Cook for 2 minutes or until batter forms holes from the bubbles and looks solid.
- Flip pancake over with a spatula, then cook for another 2 minutes.
- Repeat this process for all pancakes (you'll get about 6-7), adding a little more oil as needed.
- Store pancakes on a warm plate in the oven until ready to eat.
- Serve with fresh fruit, maple syrup and coconut whipped cream or yoghurt.
If you’ve tried this vegan pancake recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
You might also be interested in my 20 Minute Vegan Dinners eBook, containing easy, fast recipes for those days where you're short on time!