Ces 3-ingredient Banana Oat Pancakes are easy, healthy breakfast pancakes prêt en 10 minutes. These are also egg-free, refined sugar-free, and a delicious healthy vegan pancake recipe to start the day.
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3-ingredient Banana Oat Pancakes
Ingrédients
- 1 tasse Flocons d'avoine à l'ancienne
- ⅔ tasse Lait d'amande
- 1 gros Banane mûre - peeled, 135 grams/3.5 oz banana flesh
Modules complémentaires en option
- 1 cuillère à café Extrait de vanille
- ¼ cuillère à café La cannelle
- 2 Cuillères à soupe Sucre de noix de coco
- 1 cuillère à café La levure chimique
Instructions de Pose et d'Entretien
- 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.
Stockage
- Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.
Alimentation
Ingrédients et substitutions
All you need to make these healthy plant-based pancakes are:
- Flocons d'avoine à l'ancienne – 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.
- Lait d'amande non sucré – or any dairy-free milk you love, like soy milk or oat milk.
If you want to make fluffier pancakes or add some flavor and sweetness to the recipe, add some of the ingredients below:
- 1 cuillère à café de levure chimique
- 3 tablespoons of vegan dark chocolate chips
- 1/4 cuillère à café de cannelle
- 1 cuillère à café d'extrait de vanille
- 2 tablespoons of coconut sugar
How To Make Vegan Banana Oat Pancakes (in Pictures)
It’s very easy to make 3-ingredient banana oat pancakes.
Suggestions de service
You can serve these pancakes with fresh fruits like:
- chopped banana or strawberries
- Crème fouettée végétalienne
- framboises fraîches
- myrtilles fraîches
- a drizzle of an unrefined liquid sweetener like maple syrup.
- nut peanut – peanut butter, almond butter, or cashew 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:
These pancakes were a hit with both the baby and the toddler! Baby has a lot of allergies so I used oat milk. Thank you, it’s just what we needed!
That’s amazing to hear, thank you!
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!