Oats, banana and dairy-free milk make these the easiest 3 ingredient banana oat pancakes ever! Vegan, gluten free and with an oil-free option.
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These vegan 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 never understood why pancakes contain so many ingredients, particularly if you're making breakfast for the family or a crowd.
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! Perfect pancake batter.
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RECIPE MODIFICATIONS & ALTERNATIVES
Gluten-Free Option - To make these 3 ingredient vegan pancakes 100% gluten-free, be sure to use gluten-free oats. Whether you use these regular or gluten free oats 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 high protein pancakes, 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.
Yes! They refrigerate well once cooked for several days, and can be frozen and thawed as needed. This makes them a great meal prep recipe!
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.
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, 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.
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 Banana Oat Pancakes (vegan, 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 tablespoon 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 teaspoon 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 recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!