3-Ingredient Vegan Banana Oat Pancakes
Oats, banana and dairy-free milk make these the easiest vegan banana oat pancakes ever! Naturally gluten free and with an oil-free option.
Servings: 2 people
Calories: 263kcal
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
Oats - Quick cook or slow cook oats both work really well. I don't recommend using steel cu as they don't blend as finely.
Gluten-free - To make these eggless pancakes fully gluten-free, be sure to use certified gluten-free oats.
Oil-free - Use a nonstick skillet or frying pan if you wish to avoid using oil in this recipe.
Banana-free - You can sub in 1 cup applesauce if you want to make these pancakes lower histamine or banana-free.
Store leftover pancakes in a sealed container in the fridge for up to 3 days. Can also be frozen.
Nutrition
Calories: 263kcal | Carbohydrates: 51.8g | Protein: 7.4g | Fat: 4.2g | Saturated Fat: 0.5g | Sodium: 50mg | Potassium: 211mg | Fiber: 6.4g | Sugar: 16.9g | Calcium: 185mg | Iron: 3mg