These 3-ingredient vegan pancakes are thick, fluffy, and easy to make! A 15-minute blender recipe that requires minimal prep. They are freezer-friendly and great for meal prep, too.
I love serving it with my soy latte or protein iced coffee for a simple yet filling breakfast!
Most 3 ingredient vegan pancake recipes skip baking powder, resulting in a dense and rubbery texture. However, this recipe here yields light and fluffy pancakes with a soft texture that resembles traditional pancakes!
When it comes to the toppings, both sweet and savory ingredients go well with these pancakes. I especially love serving them with seitan bacon or vegan andouille sausages for an extra protein boost.
💚Why you will love this recipe
- Fluffy, thick, and lightly sweetened
- Made with wholesome ingredients and is super satisfying
- Ready in 15 minutes
- An easy blender recipe with minimal prep and clean-up
🍌What you will need
📃Ingredients notes and substitutions
- Banana - Ensure your banana is ripe and spotty. This will yield sweet pancakes.
- Oats - Both quick and rolled oats will work in this recipe. Use gluten-free oats if you want to keep this recipe free from gluten.
🔪How to make
- Step 1: In a high-speed blender (like Vitamix), add oats and blend until it turns into flour.
- Step 2: Add the rest of the ingredients and blend until smooth. The batter should be thick but pourable.
💡Tip
If the batter is too thick, add more water, a tablespoon at a time, until it reaches the desired consistency. The thinner the batter, the flatter your pancakes will be.
- Step 3: Heat a pan to medium and add around 3-4 tablespoons of pancake batter; cook until edges are dry and bubbles form.
- Step 4: Gently flip it over and cook on the other side for 2-3 minutes. Serve and enjoy banana oatmeal pancakes while warm.
✔Helpful tips
- Make pancakes without a blender - Replace oats with oat flour of equal weight. Mash banana by hand, then combine all ingredients until a smooth batter forms.
- Cook on medium to medium-low heat - This ensures the insides are properly cooked without being burnt outside.
- Use a good non-stick pan - A good non-stick pan will make flipping the pancakes much easier. I also recommend using a flexible silicon spatula for easy turning.
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✨ Add-ins to elevate pancake
- Plant-based milk - Water is used in this recipe, keeping ingredients minimal. However, you could use the plant-based milk of choice for richer-tasting pancakes.
- Chocolate chips - Adding a handful will bring these pancakes to the next level!
- Berries - Make blueberry pancakes by adding up to ½ cup of fresh or frozen berries.
- Flavorings and spices - Add vanilla extract, pumpkin pie spice, ground cinnamon, or whatever you fancy!
🍓Toppings/serving ideas
Here are some fun toppings to level up your vegan 3 ingredient pancakes!
Sauces and syrups - If you like extra sweet pancakes, drizzle some maple syrup or chocolate syrup on them. Berry compote, jam, and chocolate hummus are other amazing choices.
Nut butter - Peanut butter, cashew butter, coconut almond butter, or any other nut butter you fancy.
Yogurt - Add a dollop of vegan Greek yogurt or soy yogurt for extra creaminess.
Fruits - You could do banana slices, caramelized bananas, or fresh berries.
Savory toppings - If you like that sweet and savory combo, pair banana oatmeal pancakes with silken tofu scramble, vegan Italian sausages, or any other meat substitutes you like!
❄️Storing suggestions
Fridge - Pancakes can be refrigerated for 4-5 days. Heat them in the microwave for 30-60 seconds or in the toaster before serving.
Freezer - Arrange cooked pancakes in a single layer on a lined baking sheet. Freeze for 1-2 hours or until solid. Transfer them to containers or zip-top bags; you can freeze them for 3 months.
❔Commonly asked questions
If your vegan banana pancakes are gummy and dense, check if your baking powder is still good. You can do so by placing a small amount of baking powder into hot water. Bubbles should start to form vigorously. If there is little to no reaction, your baking powder has gone stale.
When making pancakes, ensure that you are using the correct pan. A non-stick pan or well-seasoned cast iron skillet works best. Stainless steel tends to have more sticking issues.
Also, even if using a non-stick pan, coat the pan with a thin layer of oil to prevent pancakes from sticking. You will also want to ensure the pan is hot enough. The batter should start to sizzle when it hits the pan.
Pancake batter should ideally be slightly thick but pourable. A thicker batter will yield fluffier and lighter pancakes, while a thin batter leads to thin and flat pancakes.
Although these banana pancakes can be made without baking powder, it is not recommended. As this recipe is made without eggs or other leavening agents, leaving out the baking powder will yield dense and chewy pancakes.
📖 Recipe
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. The batter should be thick, but pourable. If it is too thick, add more water, a tablespoon at a time to reach desired consistency.2 medium ripe banana, 1 ¼ cup water, 2 teaspoons baking powder
- 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 appear dry and golden brown in color. Carefully flip it over using a flexible spatula and cook for another 2-3 minutes on the other side.
- Serve your vegan banana oatmeal pancakes while warm with whatever toppings you like!
Notes
- Make pancakes without a blender - Replace oats with oat flour of equal weight. Mash banana by hand, then combine all ingredients until a smooth batter forms.
- Cook on medium to medium-low heat - This ensures the insides are properly cooked without being burnt outside.
- Use a good non-stick pan - A good non-stick pan will make flipping the pancakes much easier. I also recommend using a flexible silicon spatula for easy turning.
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.