If you’ve spend like, any amount of time on Pinterest or the interwebs, you’ve probably seen the 2-ingredient pancake thing pop up all over your feed. Just bananas + eggs. Simple, easy breakfast.
Vegan and gluten-free, these babies are delicious and just as easy as the OG version. Bonus: IMO they taste even better (more like banana bread, less egg-y) and you probably have all the ingredients on hand already.
You’re less than 5 minutes from a breakfast full of bananas and whole grain goodness, with a punch of calcium and vitamin D if you select fortified non-dairy milk (which most are). Use gluten-free oats if that’s your jam, and select soy milk if you want an extra protein boost.
Perfect to use up any extra bananas you have laying around, you can make a big batch and store them in the freezer to have a quick breakfast ready all week long.
Drizzle with syrup or melt nut butter all over these babies and prepare to be amazed. You may never make the egg version again.
3-Ingredient Vegan Banana Pancakes
- Prep Time:5 minutes
- Cook Time:10 minutes
- Total Time:15 minutes
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup + 2 tablespoons non-dairy milk
If desired, pulse oats in a food processor or blender until a flour forms. You can also skip this step for pancakes with a bit more textures.
Mash banana in a bowl. Add non-dairy milk and oats. Mix until well combined.
Over medium heat on a flat-top skillet or using a pan on the stovetop, pour about 1/4 cup batter onto a heated pan and cook for about 4 minutes, until bubbles begin to form and the pancake begins to brown on the bottom if you peak with a pancake flipper. Flip pancake and cook on other side until both sides are lightly browned, about 4 minutes.
Serve with syrup, fruit, or nut butter. Store extra pancakes in the freezer if desired.