Fluffy 3 Ingredients Vegan Banana Oatmeal Pancakes

Banana pancakes arranged on a plate with a fork beside topped with blueberries, banana slices and pecans.

4.78 from 22 votes

Fluffy 3 Ingredients Vegan Banana Oatmeal Pancakes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, brunch

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings (4 pancakes/serving)

Calories: 207kcal

Author: Meesha

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

US Customary - Metric

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

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.
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.

Storing - 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 pancakes from frozen in 30-second bursts until hot. If reheating a large batch, heat it in an oven preheated to 350°F (180 °C) for 8-10 minutes. Cover the pancakes in foil to prevent them from drying out.

Nutrition