These fluffy vegan banana oatmeal pancakes require just three simple ingredients and are perfect for a quick, nutritious breakfast. Naturally sweetened with ripe bananas and made with wholesome oats, these pancakes are not only delicious but also vegan, gluten-free, and dairy-free.
Why You’ll Love This Recipe
These pancakes are incredibly simple to make with just three basic ingredients you likely have in your kitchen. They’re vegan, dairy-free, and gluten-free, making them safe for most dietary needs. You’ll appreciate how quick and easy they are to prepare, with no fancy techniques required — just mix, cook, and enjoy. Plus, they’re naturally sweetened by ripe bananas, so there’s no need for refined sugar. Each bite delivers a fluffy texture that’s both filling and delicious, ensuring you stay energized throughout the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe Bananas form the foundation of these pancakes, providing natural sweetness and moisture that eliminates the need for eggs or sugar. They also create that desirable tender texture while adding potassium and other nutrients. The riper your bananas, the sweeter your pancakes will be.
Rolled Oats serve as the flour alternative in this recipe, making these pancakes naturally gluten-free (just ensure your oats are certified gluten-free if you have celiac disease). Oats add a hearty texture, fiber, and keeping-power to the pancakes while blending smoothly into the batter.
Plant-Based Milk helps bind the ingredients together and achieves the perfect pourable consistency. You can use any variety you prefer—almond, soy, oat, or coconut milk all work beautifully. Adjust the quantity to control the thickness of your batter.
Vanilla Extract, while optional, adds a wonderful aromatic quality that enhances the banana flavor. Even a small amount goes a long way in elevating these simple pancakes.
Cinnamon is another optional ingredient that pairs perfectly with banana and oats, adding warmth and depth to the flavor profile without adding any calories or sugar.
Directions
- Prepare Your Ingredients
Start by gathering all the ingredients. If your bananas aren’t soft and spotty, you can microwave them for 15–20 seconds to soften them. This makes mashing easier and releases their natural sweetness. - Blend the Batter
In a blender or food processor, combine the bananas, rolled oats, and plant-based milk. Blend until the mixture forms a smooth, thick batter. It should have a pourable consistency, similar to traditional pancake batter. If it’s too thick, add a tablespoon of milk at a time until you reach the right consistency. - Heat the Pan
Place a non-stick skillet or griddle over medium heat. If your pan isn’t non-stick, add a small amount of coconut oil to prevent sticking. Let the pan heat up for 1–2 minutes before adding the batter. - Cook the Pancakes
Pour 1/4 cup of the batter onto the hot pan to form each pancake. Cook for 2–3 minutes on one side or until bubbles form on the surface and the edges begin to lift. Flip carefully using a spatula and cook the other side for another 1–2 minutes until golden brown. - Serve and Enjoy
Transfer the cooked pancakes to a plate. Serve them warm with your favorite toppings. Fresh fruit, maple syrup, nut butter, or a dollop of vegan yogurt make great choices.
Servings and Timing
This recipe yields approximately 6-8 pancakes, serving 2-3 people. Here’s the timing breakdown:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Perfect for a quick breakfast or brunch option that doesn’t sacrifice nutrition!
Variations
- Chocolate Chip Pancakes: Add dairy-free chocolate chips to the batter before cooking.
- Berry Blast Pancakes: Mix fresh blueberries or raspberries into the batter for a burst of fruity flavor.
- Nutty Pancakes: Add a tablespoon of almond butter, peanut butter, or chopped nuts for a nutty twist.
- Spiced Pancakes: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warming spice flavor.
- Protein-Packed Pancakes: Add a scoop of your favorite plant-based protein powder to boost the protein content.
- Superfood Pancakes: Mix in a tablespoon of chia seeds, flaxseeds, or hemp hearts for added nutrition.
Storage/Reheating
These pancakes store exceptionally well, making them perfect for meal prep:
Refrigeration: Store cooled pancakes in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
Freezing: Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 2 months.
Reheating:
- From refrigerated: Warm in a toaster, microwave for 30 seconds, or heat in a skillet over medium-low heat until warm.
- From frozen: Pop directly into a toaster or toaster oven, microwave for 60-90 seconds, or heat in a skillet for 1-2 minutes per side.
FAQs
Can I make these pancakes without a blender?
Yes! If you don’t have a blender, you can mash the bananas thoroughly with a fork until smooth. Then, use a food processor or coffee grinder to grind the oats into a coarse flour before mixing everything together in a bowl. The texture might be slightly different but still delicious.
Why are my pancakes falling apart when I flip them?
This typically happens if you flip them too early. Make sure to wait until bubbles form on the surface and the edges look set before flipping. Also, ensure your pan is properly heated before adding the batter.
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats don’t work well in this recipe as they’re too hard and won’t blend into a smooth batter. Stick with rolled oats or quick oats for the best results.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. The batter may thicken, so you might need to add a splash more plant milk before cooking.
Are these pancakes really gluten-free?
Yes, provided you use certified gluten-free oats. While oats are naturally gluten-free, they can be cross-contaminated during processing, so certification is important for those with celiac disease or severe gluten sensitivity.
How ripe should my bananas be?
The riper, the better! Look for bananas with plenty of brown spots or even mostly brown skin. These will be sweeter and easier to blend, resulting in pancakes with better flavor and texture.
Can I double or triple the recipe?
Absolutely! This recipe scales up beautifully. Just maintain the same ratio of ingredients and you’ll have perfect pancakes for a crowd.
My pancakes are too dense. What went wrong?
Overmixing can make the pancakes dense. Blend just until ingredients are combined. Also, make sure you’re using the right amount of liquid – too little milk can result in heavy pancakes.
What’s the best plant milk to use?
All plant milks work well, but oat milk and almond milk tend to give the best results. Oat milk adds creaminess, while almond milk keeps things light. Choose based on your dietary preferences and what you have on hand.
Can I add protein powder to these pancakes?
Yes! Add 1-2 tablespoons of your favorite plant-based protein powder to boost the protein content. You might need to add a bit more milk if the batter becomes too thick.
Conclusion
These 3-ingredient vegan banana oatmeal pancakes prove that healthy, delicious breakfasts don’t need to be complicated or time-consuming. With just bananas, oats, and plant milk, you can create a nutritious meal that’s naturally sweetened and packed with fiber to keep you satisfied throughout the morning.
What makes these pancakes truly special is their versatility – they welcome customization with spices, mix-ins, and toppings, allowing you to create a different experience each time you make them. Whether you’re vegan, gluten-free, or simply looking for an easy and nutritious breakfast option, these pancakes deliver on all fronts.
Try this recipe once, and it’s bound to become a staple in your breakfast rotation. Quick to make, kind to your body, and gentle on your wallet – these pancakes truly check all the boxes for the perfect start to your day.
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3 Ingredient Vegan Banana Oatmeal Pancakes
Fluffy 3-ingredient vegan banana oatmeal pancakes that are gluten-free, dairy-free, and simple to make — perfect for a healthy breakfast.
- Total Time: 15 minutes
- Yield: 6 pancakes
Ingredients
- Ripe Bananas (2 medium-sized)
- Rolled Oats (1 cup)
- Plant-Based Milk (1/4 cup)
- Optional Add-ins:
- Vanilla Extract
- Cinnamon
- Chia Seeds or Flaxseeds
Instructions
- Prepare Your Ingredients: Soften ripe bananas if needed (microwave for 15–20 seconds). This helps release their natural sweetness.
- Blend the Batter: Combine bananas, rolled oats, and plant-based milk in a blender. Blend until a smooth, thick batter forms. Adjust consistency by adding milk, if needed.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a little coconut oil if needed.
- Cook the Pancakes: Pour 1/4 cup batter for each pancake onto the pan. Cook for 2–3 minutes until bubbles form and edges lift. Flip and cook for another 1–2 minutes.
- Serve and Enjoy: Serve warm with toppings such as fresh fruit, maple syrup, nut butter, or vegan yogurt.
Notes
- Don’t overblend the batter to maintain fluffiness.
- Use ripe bananas for sweetness and better consistency.
- Cook a few pancakes at a time to make flipping easier.
- Flip pancakes only when bubbles form for proper cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending and cooking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 5g
- Sodium: 2mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2.5g
- Protein: 2g
- Cholesterol: 0mg
