3 Ingredient Vegan Pancakes (Banana Oat)
These 3 Ingredient Vegan Pancakes are the perfect healthy breakfast idea to mix up your morning routine. You only need a couple bananas, oats, and a can of coconut milk. Super quick & delicious, plus you can even make them gluten free.
Servings: 6 large pancakes
Calories: 267kcal
Equipment
Ingredients
- 2 overripe bananas
- 1 ½ cups (150 g) oats
- 1 can (13.5 ounces) coconut milk*
Optional add-ins
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 Tablespoon honey
- 2 teaspoons of baking powder
Instructions
- Review all recipe notes and instructions before beginning.
- Heat a large skillet on medium low heat. Grease with cooking spray or coconut oil.
- In a blender, add all of the ingredients. Blend on high until very smooth. The batter will be thick.
- Pour ⅓-1/2 cup of batter onto the pan and spread into a circle. Repeat as many times to fill your pan. Cook for 4-5 minutes.
- Flip the pancakes and cook for another 4-5 minutes. Repeat with remaining batter.
Notes
Coconut Milk: The canned coconut milk is a little richer so I do recommend it but in a pinch any plant based milk will work.
Depending on the size of the bananas, the batter might be too thick. You can always add a tablespoon of water or plant based milk if it is hard to blend.
These pancakes are not very fluffy. Add 2 teaspoons of baking powder to the batter for fluffier pancakes.
Make sure you grease your pan so the pancakes do not stick. You may have to do this a couple of times while cooking them.
These pancakes take longer to cook than traditional pancakes. Keep the temperature low so the middle becomes firm before the outside overcooks. The top should almost be set before flipping.
Use multiple pans or a griddle to cook more pancakes at a time
Nutrition
Calories: 267kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 249mg | Fiber: 4g | Sugar: 8g