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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.

a stack of 3-ingredient vegan pancakes with maple syrup dripping down

An easy and no-fuss recipe that is filling, comforting and does not skimp on flavor? Count me in!

banana, rolled oats and almond milk on a round marble board

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!

a blender filled with vegan pancake batter

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 stack of 3-ingredient vegan pancakes with bananas and walnuts on top

A few more delicious pancake recipes to try out:

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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a stack of 3-ingredient vegan pancakes with maple syrup dripping down

3-Ingredient Vegan Pancakes (Gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free


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.


  • 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
  • 1/21 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


  1. Heat a non-stick pan on medium low.
  2. Add all of the ingredients to a high speed blender and blend until smooth. 
  3. 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.
  4. Serve immediately. 


  • 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!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Dear Jasmine, loved the aesthetics and the idea but it was a morning disaster! The batter could not be cooked correctly, not even one pancake could be turned to the other side. I finally had something like oats with banana and berries fried in coconut oil, added honey and almond flakes and called it a day.
    Maybe if you would add something oily in the batter ingredients?

    1. I am so sorry that this did not work for you! 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.

  2. i have several bananas. i’m wondering which ones to use. i’ve got 2 large, medium, or small bananas. which size is best? i don’t want to over banana the recipe.

  3. Hi, Jasmine –

    I made a version of your pancakes this morning and shared this recipe with our 30,000 member WFPBNO Dietary Support Group for Reversing Disease (Facebook) called “Let Food Be Thy Medicine.” Give us a visit if you’d like and expect some traffic from our members!

  4. Thanks so much girl. I’ve been on the hunt for this forever. I modify a little; I add chocolate protein powder and some baking powder and they are deeeeelicious!!!
    Thanks again. God bless you !!

  5. OMG!! I just recently became a Vegan and tried tthis recipe and the pancakes were amazing!!! I ended up using chocolate PB2, added some water, mixed it and poured it on the pancakes. Pure HEAVEN!! Thanks for a great recipe!

  6. Finally a great vegan banana pancake recipe with only 3 ingredents. I can’t wait to try it. Look so yummy!!! Thanks so much for posting it.

  7. So interesting. I’ve made these and they’re wonderful. You do need to make sure the consistency of the batter isn’t too thick by adding a little more almond milk if necessary. But that’s true of any pancake recipe! And you can’t cook them too fast, as you said earlier. I think they’re yummy! Not like regular pancakes, but better!

    Thanks for sharing this!

  8. How do you cook them without oil? I tried the recipe and used a nonstick pan but the top and bottom of the pancake would burn before the middle cooked and I ended up just making “pancake scramble” because I couldn’t flip them. The middle never cooked. Please help the batter was delicious but I really want to make actual pancakes. Thanks!

    1. I am so sorry! I would suggest spreading out the pancake more and if that does not work on your non-stick pan, then a pinch of oil may be necessary :/

  9. Hey, I dnt have a non stick pan, can I use olive oil to make this, do u guys think it will come out the same?

  10. Jasmin! I made this recipe and the batter was a little thick, I tried making a thin pancake but they still came out mushy. I added some water and blended the batter again now it’s a better consistency and the pancakes aren’t mushy anymore. Maybe in the future you can edit the recipe and add water or more almond milk to ensure they aren’t mushy? Just a suggestions, thanks for the recipe, the syrup was delicious!

  11. I tried this recipe with coconut flour instead of oat flour and it went horribly. Super dry, tasteless, couldn’t even keep a viscous consistency. I had to add way more than the recommended amount of liquid. What went wrong?!

    1. Hi Bryn! Unfortunately it was the coconut flour that was what went wrong 🙁 I wouldn’t recommend substituting coconut flour 1:1 in recipes as it absorbs a great deal of liquid, so you’ll need plenty of extra moisture when using it. I have read that a good rule of thumb for using coconut flour is to use at least a 1:1 ratio of coconut flour to liquid in recipes. If you attempt the recipe again using it, I would try that as opposed to substituting the oat flour 1:1 with coconut flour. I apologize for that, thanks for letting us all know here.

      1. I wish I had read this before making it with coconut flour too! The same thing is happening to me. Well, off to brunch we go! Next time I’ll use oat flour!

  12. This is a great recipe and it has become a favorite in our house. Does anything need to be added to make it work as a waffle batter?

  13. These looked beautiful on the outside, but no matter how long I cooked them, they were mushy on the inside. The texture was a bit too dense in my opinion. They were okay for a healthy breakfast, but I didn’t care for the gummy texture of the pancake.

    1. oh no!! I wonder why that is I apologize for that :/ I would suggest a thinner pancake, or try cooking on a lower temperature for a longer time so that the outside does not cook too much faster than the inside. Thanks for the feedback!

      1. Since the batter was so thick, it didn’t spread out naturally on my pan like other recipes. Maybe I needed to add additional liquid to thin? I did use the back of a spoon to spread some out and those turned out a bit better. I am not sure what I did wrong. :/ Maybe baking powder would have made them less dense?

      2. Hi Haley! Baking powder would be used to make it rise, and you can attempt that! You can also try baking soda + a squeeze of lemon juice for rising, but I have not tried that option. If you would like to use the recipe as is, I would add more liquid into it and it should spread out more! Lower heat to cook slower so it will be more even as well. I apologize again for the mishap and I do hope that it works out if you try it again! I appreciate the feedback for others to read here in the comments, too.

  14. Thank you so much! I try to eat low fat vegan most of the time and I have also recently realised that I need to be gluten free too. These were amazing and delicious. I sat down to eat pancakes with my family and didn’t compromise my health or make myself ill.

  15. This was great! I was craving pancakes and live near a diner.. I was actually tempted to eat those nasty things until I found your recipe! I used coconut oil instead of your berry syrup recipe bc I lacked any of the ingredients but blueberries. Still tasted great! Thanks

  16. Hi, Jasmine. I’ve seen these all over Intagram, too. I don’t like pancakes, but you make them look delicious, and they are flourless. I would like to make these for my son to reheat before school during the week. Do you know if they would freeze well, and if not, how long the batter would be okay to stay in the fridge? It has the bananas, so I’m guessing not too long. Thank you for your time, and for sharing the recipe.

    1. I have never frozen them or kept the batter in the fridge, sorry :/ It would thicken up a bit overtime though, so that may be something to consider you might have to add a couple tablespoons of water after refrigeration.

    2. Not sure if you have tried these already, but I froze them and they thawed perfectly. I made a huge batch by accident and find myself thawing them for many uses outside of breakfast. Quick post workout snack with peanut butter, chia seeds and a little honey, quick dessert with butter and cinnamon, etc. Hope that helps!

      1. Wow, I had no idea that would work! Thank you so much for letting me know I am pumped to make more 🙂

      1. That would be the best way to prepare these! You can certainly mash the banana but keep in mind that the pancakes will have more texture.