Pancakes are a beloved breakfast classic, but finding a recipe that checks all the boxes — vegan, gluten-free, fluffy, and made with just three ingredients — might seem challenging. Fortunately, this recipe is here to simplify your mornings.
Plus, you can customize them endlessly with your favorite toppings.
Why Choose This Recipe?
This simple pancake recipe stands out for its minimalism. With only three ingredients, it saves you time and effort. Plus, it doesn’t use milk, making it perfect for those who are lactose-intolerant or prefer plant-based options. You’ll also skip gluten without compromising the texture. These pancakes come out fluffy and delicious every time.
Ingredients You’ll Need
This recipe keeps it simple and pantry-friendly. Here’s what you need:
- 1 cup gluten-free oat flour (or grind oats into a fine flour)
- 1 ripe banana (adds natural sweetness and helps bind)
- ½ cup plant-based water or liquid (such as water or unsweetened almond milk
Step-by-Step Instructions
Follow these simple steps to whip up your pancakes in no time.
1. Prepare the Batter
Mash the ripe banana in a medium-sized bowl using a fork until smooth. Ensure no large chunks remain. Gradually add the gluten-free oat flour to the mashed banana and stir until combined. Slowly pour in the liquid, mixing until the batter reaches a pourable consistency. The batter should be thick but not overly stiff.
Tip: If the batter seems too thick, add a splash of water. If too runny, sprinkle in a bit more oat flour.
2. Heat the Pan
Place a non-stick skillet or griddle over medium heat. Let it warm for 1–2 minutes, then lightly grease with a small amount of oil or vegan butter. This ensures your pancakes cook evenly without sticking.
3. Cook the Pancakes
Spoon small amounts of batter onto the skillet to form pancakes. Cook each pancake for 2–3 minutes, or until bubbles form on the surface and the edges start to lift. Flip gently and cook the other side for 1–2 minutes until golden brown.
Pro tip: Avoid overcrowding the pan. Cook in batches if needed to ensure the pancakes cook evenly.
4. Serve Warm
Remove the pancakes from the skillet and serve immediately. Stack them high on your plate for an irresistible presentation.
Why These Pancakes Work
These pancakes use bananas as a natural sweetener and binder, making eggs and sugar unnecessary. The oat flour creates a hearty base while remaining gluten-free. Lastly, using just water or plant-based milk keeps the batter light and budget-friendly.
Delicious Topping Ideas
Elevate your pancakes with creative toppings. Here are a few suggestions to make your breakfast even more delightful:
1. Sweet and Fruity
- Fresh berries: Blueberries, raspberries, or strawberries add vibrant flavor.
- Sliced banana: A double banana treat!
- Maple syrup: Classic and crowd-pleasing.
2. Nutty and Creamy
- Almond or peanut butter: Spreadable goodness with a protein punch.
- Coconut whipped cream: Light and fluffy with a hint of tropical flair.
- Chopped nuts: Sprinkle almonds, pecans, or walnuts for crunch.
3. Indulgent Treats
- Dairy-free chocolate chips: Add a sprinkle for a chocolatey twist.
- Vegan caramel sauce: Drizzle for a decadent breakfast.
- Shredded coconut: Toast lightly for an extra layer of flavor.
4. Seasonal Specials
- Pumpkin spice: Sprinkle with cinnamon and nutmeg for a fall-inspired breakfast.
- Citrus zest: Grate a bit of lemon or orange zest for a refreshing tang.
- Pomegranate seeds: Jewel-like bursts of flavor perfect for winter.
How to Store and Reheat
If you have leftovers (a rarity!), store them in an airtight container in the fridge for up to three days. Reheat in a toaster oven, skillet, or microwave for a quick breakfast on busy mornings. Alternatively, freeze pancakes in layers with parchment paper between them. This way, you can reheat a single pancake without thawing the entire batch.
Variations to Try
The beauty of this recipe lies in its versatility. Here are a few twists you can try:
- Chocolate Pancakes: Add 1 tablespoon of cocoa powder to the batter.
- Cinnamon Spice: Mix in ½ teaspoon of ground cinnamon and a dash of nutmeg.
- Protein Boost: Stir in 1 scoop of vegan protein powder. Adjust liquid as needed.
- Savory Pancakes: Skip the banana and add a pinch of salt, garlic powder, and nutritional yeast.
Common Questions Answered
1. Can I substitute oat flour?
Yes, you can use almond flour or a pre-made gluten-free blend. Adjust the liquid to maintain the right batter consistency.
2. What if I don’t have a ripe banana?
Swap the banana for ¼ cup unsweetened applesauce or mashed sweet potato.
3. How do I make this nut-free?
Ensure your oat flour is certified gluten-free and use water or rice milk as the liquid. Avoid nut-based toppings.
Tips for Perfect Pancakes Every Time
- Choose the right pan: Non-stick pans work best for even cooking.
- Let the batter rest: Allowing it to sit for a few minutes helps hydrate the oat flour, improving the texture.
- Cook on medium heat: High heat might burn the pancakes before they cook through.
Why You’ll Love These Pancakes
These 3-ingredient vegan pancakes prove you don’t need a long list of ingredients or fancy techniques for a satisfying meal. They’re budget-friendly, quick to make, and endlessly customizable. The combination of banana and oat flour provides natural sweetness and a fluffy texture that rivals traditional recipes. Best of all, you can indulge in these guilt-free pancakes knowing they’re wholesome and nourishing.
Meta Description
Discover this easy 3-ingredient vegan pancake recipe that’s gluten-free, fluffy, and perfect for any topping.
