Ready in 15 minutes, all you need are 3 ingredients and a blender to make these vegan banana oatmeal pancakes! A wholesome recipe that is naturally eggless and gluten-free.
Oats are one of the most used ingredients in our pantry. Other than using it to make pancakes, we also love it for oatmeal protein bars and applesauce brownies.
These 3 ingredients vegan pancakes were among the first vegan recipes I learnt to make, and they remain a staple to this day. This back-pocket recipe is great on days when I have limited ingredients and time to prepare breakfast.
Another thing I love is their versatility. It goes well with both sweet and savory toppings, and I especially love serving it with silken tofu scramble, vegan Italian sausages, or a generous dollop of soy yogurt for extra protein!
💚Why you will love these vegan oatmeal banana pancakes
- Actually thick and fluffy vegan pancakes made with only 3 ingredients
- A satisfying and wholesome breakfast made from fiber-packed oats
- Blender recipe with minimal prep or cleanup
- Highly customizable - feel free to add blueberries, chopped nuts, chocolate chips, or other add-ins of choice!
🍌What you will need
- Banana - Use a ripe, spotty banana to make sweet pancakes.
- Oats - Either rolled or instant/quick oats will work in this recipe. To make this recipe gluten-free, use certified gluten-free oats.
- Baking powder - This is what makes the pancakes fluffy without eggs.
- Add-ins - Chocolate chips, blueberries, chopped nuts, a dash of cinnamon, vanilla extract … the options are endless! You can also replace water with plant-based milk of your choice to yield richer pancakes.
🔪How to make vegan 3-ingredient pancakes
Step 1: Add oats to a high-speed blender and blend until they turn into flour.
Step 2: Add the remaining ingredients and blend until smooth. Batter should be thick but pourable; add more water or oats if needed.
Step 3: Heat a pan over medium heat and add around 3-4 tablespoons of batter per pancake. Cook until the edges are dry and bubbles are forming on the surface.
Step 4: Flip pancakes over with a flexible spatula and cook on the other side for 2-3 minutes, until browned. Enjoy vegan banana oatmeal pancakes while warm.
✔Helpful tips
- Making pancakes without a blender- Replace oats with an equal amount of oat flour by weight. Mash banana, then combine all ingredients to form a smooth batter.
- Batter tends to thicken as it sits - You might need to add a splash of water to thin the batter if it thickens too much.
- Use a good non-stick pan - This makes flipping the pancakes easier and prevents them from sticking excessively to the pan. I also recommended getting a flexible silicone spatula.
- Adjust the heat as you cook - The skillet will tend to get hotter over time; you might need to dial down the heat if you notice the pancakes browning too quickly.
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🍓 Pancake topping ideas
Sauces and syrups - Other than the classic maple syrup, you can also do berry compote, jam, chocolate syrup, or chocolate hummus.
Nut butters - Choose your favorite nut butter, be it peanut butter, cashew butter, or homemade coconut almond butter.
Yogurt - For extra richness and creaminess, add a dollop of your favorite yogurt.
Fruits - Banana slices, caramelized bananas, and fresh berries are my go-tos.
Savory toppings - You could do tofu scramble, like my curry tofu scramble, or meat substitutes like vegan andouille sausages, seitan bacon, vegan breakfast sausages.
🥞Dietitian tip - make a satisfying breakfast
Banana oatmeal pancakes are rich in complex carbohydrates and fiber; pairing them with protein helps create a more satisfying meal to keep you fuller for longer.
For instance, I love serving my pancakes with savory toppings, including vegan sausage, bacon, or other meat substitutes. You could also pair it with a protein shake or protein coffee to make an easy, well-balanced breakfast!
❄️Storing and reheating suggestions
Storing - These eggless banana oatmeal pancakes can be refrigerated for 4-5 days in an airtight container.
For longer storage, stack pancakes between sheets of parchment paper, transfer to a zip-top bag, and freeze for 3 months.
Reheating - You can microwave frozen pancakes in 30-second bursts until hot. Alternatively, you can also warm pancakes in the toaster.
If reheating a larger batch of pancakes, heat them in the oven for 8-10 minutes, until hot. Cover the sheet pan with foil to prevent the pancakes from drying out.
📖 Recipe
Fluffy 3 Ingredients Vegan Banana Oatmeal Pancakes
Ingredients
- 2 cups rolled oats (use gluten-free if needed)
- 2 medium ripe banana (about 200g/7oz)
- 1 ¼ cup water
- 2 teaspoons baking powder
Instructions
- Place oats into a high speed blender and blend until it is finely ground.2 cups rolled oats
- Add in banana, water and baking powder. Blend again until the batter is smooth and everything is well incorporated.2 medium ripe banana, 1 ¼ cup water, 2 teaspoons baking powder
- Batter should be thick to yield fluffy pancakes, but still pourable. If the batter is too thick, add more water. If it is too runny, add more oats.
- Heat up a non-stick pan or griddle and lightly coat it with oil. Once pan is heated, pour in 3 tablespoons of batter per pancakes.
- Cook at medium heat for 2-3 minutes, or until the edges are dry and golden brown with bubbles appearing on the surface.
- Carefully flip it over using a flexible spatula and cook for another 2-3 minutes on the other side.
- Top with desired toppings, and serve your vegan banana oatmeal pancakes while warm!
Notes
- Making pancakes without a blender- Replace oats with an equal amount of oat flour by weight. Mash banana, then combine all ingredients to form a smooth batter.
- Batter tends to thicken as it sits - You might need to add a splash of water to thin the batter if it thickens too much.
- Adjust the heat as you cook - The skillet will tend to get hotter over time; you might need to dial down the heat if you notice the pancakes browning too quickly.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Cee says
I made these and added a flax egg, cinnamon and nutmeg. I topped them with dark chocolate chips and a light smear of peanut butter and a really light drizzle of pure maple syrup.
Joan says
Could I use applesauce instead of banana? Husband hates bananas! Thanks!
Jim Mee Sha says
Have yet to try this recipe out with bananas, but I think it would work! As applesauce is more runny, you might want to slightly reduce the amount of water used in the beginning, adding more if needed.
Ana says
Next time I will be using almond or oatmeal milk instead of water. But very good recipe.
Rhonda says
Lovely brown on the outside, gooey on the inside, tastes of banana. Not my cup of tea but someone else may enjoy this.