This 3 ingredient banana pancake recipe is made with oats, banana and plant-based milk. They’re vegan, refined sugar-free, egg-free but still so fluffy! A great recipe for busy mornings or pancake day.
Table of contents
This fluffy vegan banana pancake recipe couldn’t be more straightforward – simply blend oats to make oat flour, add in a mashed banana and whisk in dairy free milk.
You can of course make these directly in the blender by adding all three ingredients but I find that smooth pancake batter makes dense and chewy pancakes. By whisking, we’re keeping some of the lumps that lead to fluffy pancakes in the absence of a raising agent.
They’re perfect anytime of the week for breakfast, brunch or even as a midday snack!
These delicious pancakes have a mild banana flavor that isn’t overpowering but makes a great canvas for more toppings!
I love these eggless buckwheat flour pancakes which are already gluten-free.
Mango Pancakes – eggless pancakes flavoured with mango and coconut
For the fluffiest pancakes ever, try these Tres Leches Mexican Pancakes!
These 3-ingredient banana pancakes are just like these 3 ingredient vegan waffles!
Why you will love these easy banana pancakes
Perfect for busy mornings
Healthy breakfast idea
Perfect for anyone with an egg allergy
Suitable for toddlers
3-ingredient banana oat pancakes Ingredients
Oats – use quick oats or rolled oats. Or, use oat flour
You can also use whole wheat flour or all purpose flour alternatively.
Banana – overripe bananas are best
Milk – if you do not want to make vegan pancakes but only eggless, you can use dairy milk.
Non dairy milks:
- oat milk
- coconut milk
- soy milk
- almond milk
Equipment
Non-stick pan or large skillet
High-speed blender
Ladle or cup measure to pour perfect size pancakes each time
How to make eggless banana pancakes
In a food processor or blender, blend the oats until you achieve a fine powder.
In a large mixing bowl, mash the banana with a fork. To the mashed banana, add the blended oats.
Pour in most of the milk but reserve a little just in case your batter becomes too runny.
Allow the batter to sit for 5-10 minutes as the oats will absorb the moisture. You may find that you need to add more milk here.
You should have a thick but pourable batter consistency.
Heat a pancake griddle over medium heat. If it isn’t non stick, you may want to season it with vegan butter or coconut oil.
Pour or ladle pancake batter and allow the batter to naturally spread out.
Once bubbles appear around the edges, flip over to cook the second side.
They should be golden brown on both sides.
If one side browns too fast or burns, reduce the heat. You want to ensure that the pancakes cook all the way inside too.
Banana Pancake Variations
Fold in chocolate chips
Fold in blueberries
Add a dash of vanilla extract
Add a pinch of baking powder as a 4th ingredient to make even fluffier pancakes.
Serving Suggestion
There are many different ways you can serve these vegan banana oatmeal pancakes
- Pure maple syrup with fresh fruit
- Peanut butter or almond butter and fresh banana slices – go even fancier with caramelised banana slices.
- Nutella or Biscoff spread
- Coconut Syrup
- Dust over cocoa powder
Storage
Store leftover pancakes in an airtight container. They may loose texture as they cool. You can reheat in a pan.
You can also store away any remaining batter and keep in the fridge. Make the pancakes within 2 days of preparing the batter.
Other Sweet Breakfast Recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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3-ingredient Banana Pancakes No Egg
Ingredients
- 1 cup oats
- 1 banana overripe
- ¾ cup oat milk or other plant-based milk
Instructions
- In a food processor or blender, blend the oats until you achieve a fine powder.
- In a large mixing bowl, mash the banana with a fork. To the mashed banana, add the blended oats.
- Pour in most of the milk but reserve a little just in case your batter becomes too runny.
- Allow the batter to sit for 5-10 minutes as the oats will absorb the moisture. You may find that you need to add more milk here.
- You should have a thick but pourable batter consistency.
- Heat a pancake griddle over medium heat. If it isn’t non stick, you may want to season it with vegan butter or coconut oil.
- Pour or ladle pancake batter and allow the batter to naturally spread out.
- Once bubbles appear around the edges, flip over to cook the second side.
- They should be golden brown on both sides.
- If one side browns too fast or burns, reduce the heat. You want to ensure that the pancakes cook all the way inside too.
Video
Notes
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.