Healthy Vegan 3 Ingredient Pancakes

I have empty Thursdays this term at uni, so you know what that means - Thursdays shall henceforth be pancake days. And these are no ordinary pancakes, noooo siree. They take less than five minutes to put together (I'd go as far as to say even less than one minute) and practically no time at all to actually cook. And then obviously when it comes to the actual consumption, you can inhale them in record time or, if you have a little more self restraint, you can savour them and make them last a teeeeny bit longer.

My predicament with things that use eggs was always that you then have to pretty much live off eggs until they're all used up, before they go off. Which is why these eggless pancakes are so fab. And as a bonus it means they're vegan too, which is pretty cool beans (providing you don't top them with bacon or honey..). Ironically I do actually have eggs in the fridge now, but they are reserved for my journey from poached egg newbie to PROached egg chef.

The other great thing about these pancakes is that you can make a whole load of the pancake batter and just keep it in the fridge for when you want to whip up some yums. That is, if you can stop yourself from cooking and eating it all at once. I salute you.

These are actually the pancakes that converted me to liking pancakes at all, which just goes to show how great they are. So, onwards! To the recipe.

Healthy, Quick & Easy 3 Ingredient Banana Oat Pancakes
Makes five small pancakes - simply double for bigger/more! Vegan, dairy-free, refined sugar-free, and can easily be made gluten-free.

1/2 cup oats or oat flour (regular or gluten-free, if that flOATS your boat)
1/2 cup milk (I used unsweetened almond milk - you could also use rice milk, oat milk, coconut milk etc. orrrrrr, if you're feeling crazy, even normal dairy milk)
1/4 large ripe banana (or half-ish a small one)

oil of some variety for cooking (I used coconut oil but really anything is fine - even things like pumpkin seed oil or olive oil etc. would probably taste pretty snazzaroo)
anything your heart desires for toppings!

1. If you're starting with oats rather than oat flour, whizz them up in a blender or food processor, or with a stick blender. Alternatively, you can embrace your inner prehistoric neanderthal and grind them with a pestle and mortar.. See you in 10 hours.
2. Add the banana and milk, and whizz it all together again.
3. Tadaa! Your mixture is FINITO. Now whack a pan on a medium lowish heat with a wee dash of your oil of choice, and get ready for the magic.
4. Pour a dollop of mixture into the pan, whatever size you want it. Just don't be overly ambitious - you still want to be able to cook both sides, and these babies are too good to be accidentally flipped onto the floor. Although they would probably still taste nice. But still, it's the principle.
5. After a minute or so it should be done on one side, so nudge the edge with a fish slice or spatula or whatever you're using, to check. If it is, you can either just pick it up with said tool and flip it over, or you can go all out and chuck it a million feet in the air. Either way, flip it over.
6. Once that side is cooked too, pop it on a plate and keep it warm in the oven while you get going with the next one. As each one is done, add it to the stack in the oven so that they are steaming warm and toasty when you get to eating them.
7. Top your stack with whatever you want, and then devour! But not before taking some photos, because pancakes are very photogenic..

I went for red berries as my topping, but you could go for anything really. Some ideas to get the inspiration flowing: seasonal fruits, honey, maple syrup, bacon, nutella, peanut butter, yoghurt, granola, sugar, lemon, banana, butter, jam, lemon/lime curd, marmalade, chocolate sprinkles (hello Netherlands), fried/poached egg, grilled tomatoes.. The list goes on and on and onnnnnn. You can also put flavourings directly into the mix - cinnamon, nutmeg, chilli powder, cocoa/cacao powder, or make it a savoury affair with some herbs and spices! And you can add things in while they're cooking away in the pan too - blueberries seem to be a popular choice for this.

Moral of the story? Experimentation, when it comes to pancakes, generally results in deliciousness. Also I should point out that the uncooked mixture for these is actually very scrummy too, and since there are no eggs, perfectly safe to eat. Not that that would stop me (raw cake batter, cookie dough, brownie mixture, anything yummy ever..).

So enjoy your pancakes! And enjoy as many as you want while you're at it - just take another look at that ingredients list. Yep, just as I thought. Nothing in that list is bad for you. YAAYYYY. And stay tuned for more recipes soooooooon!

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*
As always, all images are click-to-enlarge!


  1. I found your page via Chocolate-Covered Katie and I'm so glad I did! These pancakes look delicious! I love your photography.
    -Ellie //

    1. Ah thank you! And you definitely should give them a try, they're so good!


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