3 Ingredient Pancakes

These 3 ingredient pancakes are not only simple and quick, but they are healthy, nutritious, and delicious. All you need is a few minutes prep time plus a few minutes to cook.

 

Simple plant-based 3 ingredient pancakes

It doesn’t get easier than this.

For this recipe, you do need some sort of blender or mixer. We use a Ninja Blender, but you could also use a NutriBullet, food processor, or some other kitchen gadget that mixes.

Simply mix 2 ripe bananas, 1 cup of organic rolled oats, 1/4-1/2 cup of non-dairy milk for your pancake batter. You can choose to add other ingredients like cinnamon and chocolate morsels or blueberries if you prefer.

We used coconut oil to cook ours. It’s best to start no higher than medium heat, reducing it as you get closer to the end of your batter. This prevents the last of your pancakes from burning or cooking too quickly.

This specific pancake recipe makes about 6-8 palm sized pancakes to be enjoyed by two people. Or yourself – we don’t judge!

*Update*

Since making this original recipe, we’ve gotten incredible rave and feedback. We’ve made a few different, delicious, versions of this

Summer strawberry and dark chocolate pancakes

 

Matcha Pancakes

 

Pumpkin Spice Pancakes

5 from 4 votes
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3 Ingredient Pancakes

Simple and easy pancakes to make with just 3 ingredients.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 ripe bananas
  • 1 cup rolled oats
  • 1/4-1/2 cup almond milk
  • (optional) cinnamon
  • (optional) chocolate chips, blueberries
  • organic maple syrup

Instructions

  1. Blend banana, oats, and milk in blender (start with a small amount of milk and add more as necessary)

  2. [optional] Add blueberries, nuts, or chocolate chips!

  3.  Heat a pan with coconut oil over low to medium heat

  4. Pour no bigger than palm sized batter in the pan and golden brown on both sides

  5. Cooking on one side until a spatula can slide under to flip firmly

  6. Top with earth balance vegan butter and wholesome sweet organic maple syrup

Recipe Notes

Add cinnamon for extra flavor & extra benefit!

 

 


14 thoughts on “3 Ingredient Pancakes”

  1. Thank you for sharing this recipe. I made the pancakes processing half the oats to a flour, adding the other half and a little vanilla & cinnamon and blueberries to the recipe and they came out delicious.
    I am looking forward to trying other different add ins.

    1. You are absolutely welcome and we are so happy to hear that you tried out the recipe! Those add ins sound delicious and we can’t wait to hear what else you come up with! Cheers and we hope you have a fabulous week!

  2. I keep having to take more and more foods out of my diet due to ongoing allergy testing. All of my GF, Vegan pancake recipes I had grown accustomed to making after the first round of eliminations suddenly became off limits with these most recent additions. I’ll admit, I was a little skeptical at first- pancakes with only 3 ingredients… but these were amazing!! We tried a round with a little bit of cinnamon and then another round with Equal Exchange allergy friendly chocolate chips. We made 1.5x the recipe size, and it fed 3 people. Everyone was impressed! Thank you for giving me a pancake I can still enjoy!!

    1. Amanda, this makes us so extremely happy that you are able to enjoy these pancakes! Thank you for coming across the recipe and giving it a shot! Thank you for sharing your story with us! Cheers to good health and well-being.

  3. These were tasty but very dense. Should I add more milk to make them lighter? I only used the 1/4 cup milk. Definitely want to try them again!

    1. Hi Terry! We’re so happy to hear from you & appreciate you sharing your experience with our recipe! W’re also glad you liked it. To the denseness of the pancake, it’s hard to get away from that because bananas and oats make a very dense base. I’ve (accidentally) added almost a 1/2 cup of milk instead of the 1/4 and the batter was more runny, as a result the pancakes were a lot thinner, a little harder to cook, but still delicious. Maybe experimenting to find the sweet spot between 1/4 and 1/2 would be the best option! But keep in mind, the nutrient dense of the ingredients are ultimately what makes it so dense.

    1. Hi Lindsy! Great question…to ensure that the entire pancake would cook each time, I made sure to first, spread out the batter evently, but to keep the temperature pretty low. Like on our stove, it goes from 0-10, 5 being “medium heat”. When I start making the pancakes and heat up the pan, I start at 5 or medium heat. As I progress, I turn the dial down slightly and end up between 3 and 4. The longer the heat is there, the hotter the stove gets. I’ve found that to be the most helpful in 1, not burning the pancakes and 2, allowing them to fully cook! We hope this helps (:

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