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Vegan pancakes, made easy! These 3-ingredient vegan pancakes require just a blender and a pan, and the batter is ready in just a few minutes! Plus, they are gluten-free, oil-free, and perfect for meal prep.
An easy and no-fuss recipe that is filling, comforting and does not skimp on flavor? Count me in!
All you need for these pancakes are 3 simple ingredients:
- Rolled Oats: If you are gluten-free, you can find gluten-free rolled oats here.
- Ripe Bananas: The riper the bananas are, the sweeter they get! We know our bananas are ready when they become nice and spotty (as pictured above).
- Plant-Based Milk: We use unsweetened almond just because it’s usually what we have, but feel free to use any plant-based milk of your choice! You can even use a sweetened and/or vanilla variety to give the pancakes that extra oomph.
Pop all of these into a blender, blend until smooth and voila, your 3-ingredient vegan pancake batter is ready!
To take these pancakes to the next level, consider adding things like:
- Cinnamon or Pumpkin Pie Spice
- Vanilla Extract
- Sugar (or sweetener or choice)
- Chocolate Chips
- Nuts
- Blueberries
A few more delicious pancake recipes to try out:
- Savory Corn Pancakes w/ Cilantro Dill Cream Sauce
- Fluffy Sweet Potato Pancakes
- Fluffy Vegan Buttermilk Pancakes
Make sure you tag me on Instagram @sweetsimplevegan and hashtag #sweetsimplevegan if you recreate these 3-Ingredient Vegan Pancakes, I’d love to see your photos!
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3-Ingredient Vegan Pancakes (Gluten-free)
- Total Time: 20 minutes
- Yield: 4
- Diet: Gluten Free
Description
An easy, no-fuss pancake recipe that is filling, comforting and does not skimp on flavor one bit. Plus, this recipe requires just 3 simple ingredients.
Ingredients
- 3 cups gluten-free rolled oats
- 2 1/4 cups unsweetened almond milk (or plant-based milk of choice)
- 2 medium spotty bananas*
Recommended add-ins:
- 2 tablespoons sugar or 2 medjool dates, pitted
- 1/2–1 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 cup of: chocolate chips or blueberries or crushed nuts, etc (or a combination of each) – stir in at end
Instructions
- Heat a non-stick pan on medium low.
- Add all of the ingredients to a high speed blender and blend until smooth.
- Use a 1/3 cup measuring up to scoop the batter onto the heated pan. We recommend only cooking 1 pancake to start to see if you need to modify the heat of the pan. Allow the pancake to cook until bubbles appear around the edges, then flip and cook until golden.
- Serve immediately.
Notes
- This batter will be quite thick. If you would like to thin it out for thinner pancakes, add more plant-based milk, 1 tablespoon at a time, until it reaches your desired consistency.
- Nutrition facts are taken for 4 servings and does not take into account any additional add-ins or toppings.
- We recommend a non stick pan for best result but if you do not have one, cook them on medium to low heat with an oiled pan.
- These pancakes can be frozen in an airtight container or bag for future consumption. When doing this, we like to reheat them in a toaster or toaster oven.
- If you would like to fluff these pancakes up, try adding 3 teaspoons of baking powder.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Blender and Stovetop
- Cuisine: Vegan
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I made them this morning, and they came out wonderful. Very pleased with this recipe. I made them small so I got about 9 little ones.
Really easy and delicious! My husband was delighted. He’s diabetic and gluten sensitive, so pancakes have not been on his meal plan lately, but these absolutely fit in. Topped w/ his sugar free fruit spread and he is a happy guy! Thanks for so many simple, delicious recipes!
Delicious!!!
What am i doing wrong? These turned into a crumbling mess as i thought they would. I did use coconut flour as my son cant have oats. Any modified version for coconut flour?
Hey John,
Sorry this isn’t working for you! Coconut flour is tricky to work with and does not work as a replacement for oats in this recipe. We don’t make many recipes with coconut flour because it is so finicky, but I recommend searching for a coconut flour specific pancake recipe. Hope this helps!
Hi there, I’ve been making your sweet potato pancakes as well and they are delicious, however I can’t find them here anymore. Where did they go?
Hey Mary,
We just added them back. Sorry about that!
SO BOMB, and this is coming from someone who’s never been a huge fan of pancakes. Thanks guys!
These are literally the best and most healthy pancakes I’ve ever had!! I was afraid they wouldn’t turn out well without using oil, but they came out beautifully. Thank you so much Jasmine for sharing this wonderful recipe. ????These will be my go to pancakes from now on! ☺️????
This recipe was amazing! My kids loved it. We will making it again. I loved how simple and healthy it is. We used a cast iron skillet to make them.????
I never comment on recipes but this is incredible and I’m never going back to flour pancakes again!! Ps I added a little maple syrup to the batter and it was perfect.
So glad you enjoyed these 🙂
Can the unused batter be saved in the fridge?
Hi! Yes it should be good in the fridge for 3-5 days in a sealed container.
Great Easter breakfast! Thanks
Awesome recipe! Tastes delicious and fluffy! I use no oil plant based milk, 3 tsp of baking powder and sometimes 3 bananas blended together with the milk (banana milk!). Works so well and so easy! Thank you!
Im so glad I found this recipe. My hubby and I made these for breakfast today, and they turned out so good! Thank you so much!
Can you sub the plant milk for water?
Yes! Water can be used instead of the milk but it might alter the taste and texture
I recently went egg free, the latest in a long string of finding out about new restrictions, and I was really hurting about no more pancakes which is a childhood favorite food for me. I actually cried a little bit when these turned out so nicely and were so yummy and filling. Thank you for the good ideas and encouragement!
You saved the day. My poor 2 and 5 year old can’t have eggs anymore and I only know the egg banana coconut flour recipe. Everything I veganize with Bob’s red mill egg replacer comes out gummy and these are the best fluffiest pancakes!! Thank you!