Description
These 3-Ingredient Vegan Banana Oat Pancakes are a simple, wholesome breakfast option made from oats, bananas, and plant-based milk. In just 25 minutes, you can whip up fluffy, naturally sweet pancakes that are perfect for a nutritious start to your day or a delightful snack. Serve them warm with fresh berries, maple syrup, and coconut whipped cream for an extra touch of indulgence.
Ingredients
Dry Ingredients
- 2 cups rolled oats (if using oat flour instead, use 2¼ cups)
Wet Ingredients
- 2 ripe bananas
- 2¼ cups your favourite plant-based milk (e.g., almond, soy, oat, or coconut milk)
Cooking Ingredients
- Cooking oil such as avocado oil or coconut oil (or use a non-stick frying pan without oil)
To Serve
- Fresh berries or fruit
- Maple syrup
- Coconut whipped cream
Instructions
- Make Oat Flour: Add the oats to a blender and blend on high power for about 20 seconds or until they become a fine flour.
- Combine Ingredients: Use the end of a wooden spoon to scrape down any flour stuck to the blender jug, then add the bananas and plant-based milk.
- Blend Batter: Blend on high power for 30 seconds until the batter is smooth and well combined, scraping the jug down if necessary.
- Heat Pan: Heat 1 teaspoon of oil in a frying pan over medium heat. The pan is ready when a drop of water sizzles upon contact.
- Cook Pancakes: Pour approximately ½ cup of batter into the pan, forming a wide circle. Cook for 2 to 3 minutes until bubbles form on the surface and the batter looks set.
- Flip Pancakes: Flip the pancake with a spatula and cook for an additional 2 minutes on the other side until golden and cooked through.
- Repeat & Keep Warm: Repeat with the remaining batter, making about 6 to 7 pancakes total. Add more oil to the pan as needed. Store cooked pancakes on a warm plate in the oven until ready to serve.
- Serve: Serve the pancakes warm topped with fresh berries, your choice of fruit, maple syrup, and a dollop of coconut whipped cream or chocolate ganache.
Notes
- For a gluten-free version, ensure the oats used are certified gluten-free.
- If oat flour is preferred, substitute 2¼ cups of oat flour for the rolled oats.
- Use ripe bananas for natural sweetness and better flavor.
- You can substitute the plant-based milk with any milk of your choice; almond, soy, or oat milk work well.
- Adjust oil quantity based on your pan to prevent sticking or add more for crispier edges.
- Store cooked pancakes in a warm oven (about 100°C or 210°F) covered with foil to keep them soft and warm.
- These pancakes are best eaten fresh but can be frozen and reheated in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan
