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.
Why You’ll Love This Recipe
I love simple pancake recipes like my classic Vegan Pancakes, Strawberry Pancakes, or Vegan Banana Pancakes. But sometimes, you want something simple made with just oats and bananas.
Many banana oat pancakes recipes are not vegan-friendly as they use eggs and dairy. To make vegan banana oat pancakes, use this 3-ingredient recipe made without eggs or milk.
It’s ready in just about 15 minutes and makes the perfect, easiest plant-based breakfast.
Ingredients and Substitutions
All you need to make these healthy plant-based pancakes are:
- Old-Fashioned Oats – Pulse the oats 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.
How To Make Vegan Banana Oat Pancakes With Only 3 Ingredients
It’s very easy to make 3-ingredient banana oat pancakes.
- First, add the old-fashioned rolled oats to the jug of a high-speed blender. Blend on high speed into a fine flour. 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 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 more almond milk, 1 tablespoon at a time.
- Transfer the pancake vegan batter into a large mixing bowl and set it aside for 10 minutes at room temperature. This gives the fiber from the oats time to soak the liquid and make the batter thick.
- Grease a pancake skillet with coconut oil or vegan butter. Then, scoop out 3 tablespoons of vegan banana pancake batter per pancake.
- Cook the pancakes for 2 to 3 minutes until golden brown and some bubbles form on the top.
- Flip the pancakes to the other side and cook for 1 to 2 minutes. Let them cool down on a cooling rack while cooking the rest of the batter. You should make 10 pancakes with this recipe, and you can double the recipe to meal prep some healthy pancakes.
Add-Ons
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 or strawberries
- Vegan Whipped Cream
- fresh raspberries
- fresh blueberries
- a drizzle of an unrefined liquid sweetener like maple syrup.
- nut peanut – peanut butter, almond butter, or cashew butter.
Frequently Asked Questions
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.
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.
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.
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.
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:
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
3-ingredient Banana Oat Pancakes
Ingredients
- 1 cup Old-Fashioned Rolled Oats
- ⅔ cup Almond Milk
- 1 large Ripe Banana - peeled, 135 grams/3.5 oz banana flesh
Optional add-ons
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 2 tablespoons Coconut Sugar
- 1 teaspoon Baking Powder
Instructions
- 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.
Storage
- Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.
Thanks for sharing this oat banana pancake recipe. It came out delicious. I realized I had all the ingredients on hand so I decided to try it. Yum!
Lovely pancakes, im on a bulking phase in the gym so I ate as 1 huge pancake. Very nice. I added some cinnamon for a kick-start for my metabolism and as it was a pre workout meal, I added some dark choc chips. Will be using this again in the near future.
Very easy to make and delicious. I put baking soda and cinnamon as additions and it was plenty sweet and aromatic. Pancakes were thicker than most 3 ingredient pancakes.
Very light but filling. I put fresh raspberries on top with maple syrup. Will use pecans next time.
I omitted the vanilla extract and coconut sugar due to dietary restrictions, and I thought it was still sweet enough with the bananas (at least I didn’t mind the lack of sugar). I only struggled flipping the pancakes, but maybe the temp of the pan was off. Will definitely make again.
Tried this today and turned out great. It was slightly sticky on the pan. Could be some problem with my banana/plant milk balance – my batter was too thick and needed more milk. I used the plain variant with the addition of vanilla extract.
I made this for the first time during our fast, my husband was skeptical. I added all the ingredients, substituted the coconut sugar with honey because I didn’t have any. We both loved it! Light yet fulling. I topped mine with blueberries, my husband lightly drizzled his with honey.. I may add pecans to mine next time. Very good recipe!