3-Ingredient Banana Oat Pancakes
These 3-ingredient Banana Oat Pancakes are easy, healthy breakfast pancakes ready in 10 minutes.
These are also egg-free, refined sugar-free, and a delicious healthy vegan pancake recipe to start the day.
Are Banana Oat Pancakes Vegan?
Not all banana oat pancakes are vegan-friendly. Most recipes use eggs and dairy.
To make vegan banana oat pancakes, use this 3-ingredient recipe made without eggs or milk.
How To Make Vegan Banana Oat Pancakes With Only 3 Ingredients
It’s very easy to make 3 ingredients banana oat pancakes.
All you need to make these healthy plant-based pancakes are:
- Old-Fashioned Oats – pulse into oat flour in a high-speed blender. If you are gluten-free, make sure you use gluten-free certified oats. You can also use oatmeal flour.
- Large Ripe Banana – it’s essential to measure the amount of banana you need in the recipe. In fact, if you add too much banana, the pancakes will be too wet. On the other hand, too few bananas make the batter too thick and dry.
- Unsweetened Almond Milk – or any dairy-free milk you love, like soy milk or oat milk.
Making The Oat Flour
First, add the old-fashioned rolled oats into the jug of a high-speed blender. Blend on high speed into a fine flour.
Of course, if you are using a high-puissance blender like a Vitamix, you can skip this step and blend all the ingredients at once.
Now, add in the ripe banana flesh and almond milk. Blend again at high speed until the batter is thick and runny.
If the batter is too thick, add a bit more almond milk, and add 1 tablespoon at a time.
Resting The Batter
Transfer the pancake vegan batter into a large mixing bowl and set aside 10 minutes at room temperature.
This gives the fiber from oats time to soak the liquid and make the batter thick.
Grease a pancake griddle with coconut oil or vegan butter. Then, scoop out 3 tablespoons of vegan banana pancake batter per pancake.
Cook for 2-3 minutes until golden brown, then flip on the other side and keep cooking for 1-2 minutes.
Cool down on a cooling rack while cooking the remaining batter.
You should make 10 pancakes with this recipe, and you can double the recipe to meal prep some healthy pancakes.
If you want to make fluffier pancakes or add some flavor and sweetness to the recipe, add some of the ingredients below:
- 1 teaspoon of baking powder
- 3 tablespoons of vegan dark chocolate chips
- 1/4 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 2 tablespoons of coconut sugar
Serving Banana Pancakes
You can serve these pancakes with fresh fruits like:
- chopped banana
- fresh raspberries
- fresh blueberries
- a drizzle of an unrefined liquid sweetener like maple syrup.
- nut peanut – peanut butter, almond butter, or cashew butter.
You can store these banana oat pancakes in the fridge for up to 3 days in an airtight container.
They can also be frozen in an airtight container and thawed in the fridge the day before serving.
To rewarm this pancake recipe, place the thawed pancake on a hot pancake griddle or bring it for a few minutes in a bread toaster.
Frequently Asked Questions
How Do These Banana Oat Pancakes Taste?
These 3-ingredient Banana Pancakes don’t use baking powder, sweetener, or flavors. As a result, they are flat, dense and a bit chewy as bananas add a slightly chewy texture.
If you love fluffier banana pancakes, try my other vegan banana oat pancake recipe.
Can I Add Flour To The Pancakes?
Sure, you can blend the banana and milk in a high-speed blender until smooth.
Then, pour onto 3/4 cup to 1 cup of all-purpose flour or gluten-free flour and combine until a thick pancake batter forms.
Can I Meal Prep Oat Banana Pancakes?
You can double the recipe and make many healthy pancakes for your week. Store the pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
Thaw the pancakes at room temperature or overnight in the fridge and rewarm in a bread toaster or hot griddle.
Are These Pancakes Healthy?
Yes, banana oat pancakes are healthy breakfasts to start the day. They contain a lot of plant-based protein and fiber from old-fashioned rolled oats.
This is a very fulfilling cereal full of vitamins and nutrients that keep your blood sugar level stable for hours.
Also, while a single classic pancake has around 90 kcal, these oat pancakes bring only 55 kcal per serving!
Plus, these 3-ingredient Banana Oat Pancakes are refined sugar-free and naturally sweetened with ripe bananas, which add extra fiber and natural sugar.
Finally, these are gut-friendly. They are easy to digest and are made without dairy or butter.
More Vegan Pancake Recipes
I love to make vegan pancake recipes as a quick and healthy breakfast. Below I listed my favorite vegan pancake recipes for you to try:
Have you made these 3-ingredient Banana Oat Pancakes? If the recipe turned out great, don’t hesitate to share a comment or review below.
3-ingredient Banana Oat Pancake
- 1 cup Old-Fashioned Rolled Oats
- ⅔ cup Almond Milk
- 1 large Ripe Banana - peeled, 135 grams/3.5 oz banana flesh
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 2 tablespoons Coconut Sugar
- 1 teaspoon Baking Powder
- Before you start, weigh the peeled ripe banana. It's important to use the same amount, or the batter can be too dry or too wet.
- In a high-speed blender, add rolled oats and pulse into flour.
- Add almond milk and ripe banana, and blend until smooth. The batter should be slightly thick but runny and easy to pour in a mixing bowl.
- Transfer to a mixing bowl and set aside 10 minutes to give time to the fiber to absorb the liquid. If you like, stir in some optional flavors like 1 teaspoon vanilla extract, a pinch of cinnamon, and 1-2 tablespoons coconut sugar for extra flavor.
- Warm a pancake griddle over medium-high heat. Slightly grease the griddle with coconut oil and scoop out 3 tablespoons of batter per pancake.
- Cook for 2-3 minutes on one side until it is set and starts to dry out.
- Flip on the other side and cook for an extra 1-2 minutes until cooked through.
- Cool on a cooling rack while cooking the remaining batter.
- Serve with banana slices, pecans, and a drizzle of maple syrup.
- Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.