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    Home » Breakfast

    3-Ingredient Banana Pancakes (Vegan and Gluten-Free)

    Published: Jul 27, 2020 | Modified: Jul 27, 2020 by Bree Sheree

    439 shares

    This post contains affiliate links for which I may earn a commission (at no extra cost to you) should you make a purchase. As an Amazon Associate I earn from qualifying purchases. Please see my disclaimer for more information.

    Jump to Recipe

    These 3-ingredient banana pancakes are vegan, gluten-free, and oil-free. They are super and healthy and make a great, easy breakfast.

    Stack of pancakes with banana slices on a plate.

    Pancakes are a great way to start any day! They give me that warm, happy feeling that reminds me of mornings after sleepovers when my mom would make a huge batch of buttermilk pancakes.

    Those days are gone, but I still love to indulge in these healthy 3-ingredient vegan banana pancakes. Isn’t it great when you can have something healthy, but it still feels a bit unhealthy because it's just SO tasty?

    If you’re looking for a healthy treat that you can top with heaps of fruit or even this raspberry jam, keep on reading! I hope you enjoy these 3-ingredient vegan pancakes.

    Overhead view of a pancake with maple syrup on top and banana slices  and coconut flakes next to it on a plate.

    Why you’ll love these banana pancakes:

    • They only require three ingredients
    • They are easy to make
    • They are vegan and WFPB
    • They are gluten-free
    • You can add any toppings you want!

    3 ingredients you will need

    Nothing complicated or weird here. Just 3 simple ingredients for these banana pancakes:

    • ripe bananas
    • oat flour
    • almond milk

    If you need or want to ensure that your pancakes are gluten-free, make sure you use oat flour that is certified gluten-free so there is no risk of cross-contamination. If you are making your own oat flour, get oats that are certified gluten-free.

    To keep these pancakes as healthy as possible, I also recommend you get almond milk that is unsweetened. You can even make your own almond milk!

    As for the bananas, the more ripe they are, the sweeter your pancakes will be. But you can also top them with pure maple syrup when you're eating them to make them sweeter!!

    Triangle slices of pancakes in front of a stack of pancakes with bananas in the background.

    Tips for making these pancakes

    • Make sure that your bananas are ripe. They won’t create the correct texture for the pancake batter if they aren’t ripe enough. They should be spotty. This will also make them taste sweeter!
    • If you don’t have oat flour and you don’t want to buy it, you can just make your own! All you need is rolled oats. Just put them in your blender and blend until you get a smooth, flour-like consistency. I usually make a big batch and save it in a container for all of my baking.
    • Make sure you cook your pancakes on low heat so that the outside doesn’t cook too much faster than the inside. Cooking on high heat may lead to mushy pancakes.
    • Check your pancakes after one minute to see how they are doing. Timing will be different depending on your stove. Flip your pancakes over once they start to darken slightly.
    • Make sure you have a really good non-stick pan if you want these pancakes to be oil-free (which you should!). I use a non-stick pan and I don’t need to use anything to grease it. I just put the batter directly onto the pan and have no issues with the batter sticking.
    A grid of six images showing the process for making banana pancakes, including blending the ingredients in a food processor and cooking in a pan.

    Topping suggestions

    These 3-ingredient vegan pancakes are quite plain, which is what makes them so easy to make! However, if you want to add some more flavour, try out some of these healthy toppings:

    • Peanut butter
    • Raspberry jam (with no added sugar)
    • Maple syrup
    • Coconut butter
    • Unsweetened coconut flakes
    • Strawberry slices
    • Banana slices
    • Blueberries
    • Cacao powder

    My favourite topping is peanut butter and maple syrup mixed together. I mix 1 tablespoon of peanut butter with 2 tablespoons of maple syrup and heat it in the microwave for 20-30 seconds. It is delicious!

    Overhead view of a stack of pancakes with a slice cut out on a plate with sliced bananas.

    If you want more vegan banana pancakes, check out these Healthy Chocolate Banana Pancakes.

    If you are just starting out with a plant-based diet, check out this plant-based grocery list to help you get organized!

    Print Recipe
    5 from 2 votes

    3-Ingredient Banana Pancakes (Vegan and Gluten-Free)

    These 3-ingredient banana pancakes are vegan, gluten-free, and oil-free. They are super healthy and make a great, easy breakfast.






    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Servings: 10 pancakes
    Calories: 122kcal
    Author: Bree Sheree

    Ingredients

    • 2 ripe bananas*
    • 2 cups oat flour (ensure it's gluten-free if necessary)
    • 1.5 cups almond milk (unsweetened)

    Instructions

    • Peel the bananas and blend them in a food processor.
    • Add the oat flour and almond milk to the food processor, and blend until smooth.
    • Pour ¼ cup of the batter onto a non-stick pan and cook on low heat for approximately 1 to 2 minutes.
    • Flip the pancake and cook the other side for another 1 to 2 minutes. Repeat until you've used all of the batter.

    Notes

    *The texture of the pancake batter may vary depending on the ripeness of your banana. If you find the batter is too thick, add a bit more almond milk. If it is too runny and you're having trouble flipping the pancakes, add some more oat flour.
    Makes 10-12 pancakes, using ¼ cup batter for each pancake.
    Total cook time of 20 minutes is for two pancakes cooking at the same time.
    Nutrition information is an estimate for one pancake, if you end up with 10 total pancakes.

    Nutrition

    Calories: 122kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Calcium: 82mg | Iron: 1mg

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    439 shares

    Reader Interactions

    Comments

    1. Heather

      July 15, 2022 at 5:16 am

      Can you freeze / save the unused batter?

      Reply
      • Bree Sheree

        July 17, 2022 at 11:26 pm

        Hi Heather, I have not tried freezing it, so I recommend using it right away.

        Reply
    2. Tess

      July 25, 2021 at 1:09 pm

      5 stars
      Very simple, actually just used a blender instead of food processor. Love how simple they are. Added some cinnamon and cacao to the batter and it’s so delicious. My non-vegan/Gf partner loves them too!

      Reply
      • Bree Sheree

        July 26, 2021 at 11:57 am

        Adding cinnamon and cacao sounds like a great idea! Glad you enjoyed the recipe!

        Reply
    3. Joseph

      September 27, 2019 at 5:52 pm

      5 stars
      Super easy to make, delicious! Thanks!

      Reply

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    Hey, I'm Bree! I'm a Certified Nutritionist and a vegan. I love creating recipes and sharing information related to a vegan lifestyle!

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