13 Jan Healthy 3-Ingredient Vegan Pancakes {gluten- & oil-free}
An easy, no-fuss recipe that is filling, comforting, and does not skimp on flavor one bit. I was actually very surprised by how fluffy these pancakes turned out to be, considering I did not use any baking soda. I have been seeing oat-banana-nut-milk pancakes all over Instagram and I finally had to try my hand at it + the fancy food styling that always comes along with it as well 😉
The day I made these in the kitchen was also a day where Chris and I worked on 2 other recipes, his Epic Thanksgiving Leftovers Pizza and his Easy to Make Potato Leek Soup in Sourdough Bread Bowls as shown in the recipe video I put together for this (below). My favorite out of them had to be his bread bowl soup ;P
You can layer any kind of fruit you prefer with these pancakes, or leave that out all together and just stick with the Berry maple Syrup (it’s good even with that alone). I chose what was in season/most affordable for me: persimmons, bananas and berries. Persimmons are one of my favorite fruits, especially when suuuuper ripe and soft. My favorite kind of persimmon is a hachiya persimmon, but for this recipe, a fuyu persimmon was ideal because it is sliceable and okay to eat when still a bit crunchy. Berries can also be a fruit to try out, though I would reccommend sticking to larger sized berries to ensure they do not fall out, or just placing them on top.
The Berry Maple Syrup {recipe below} was actually a last minute addition to this recipe. After having put together the pancake stack and getting prepared to take photos, I realized that there was a lack of color contrast in the dish. It’s crazy how much my viewpoints on food styling have shifted since my first months blogging and since I started the Minimalist Baker Food Photography School; but know that this shift was all for the better. I’m eager to see what my photos will transform into during this time next year!
What is your favorite Oil-Free Breakfast recipe? Share in the comments below so that I can try them out >> & why oil-free? Check out my blog post for my Dill & Chive Bean Dip or Spread {oil-free, low-fat} where I elaborate on this topic and share useful information for you to refer to.
Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Healthy 3-Ingredient Vegan Pancakes {gluten- & oil-free}
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3-4
- Category: Breakfast
- Cuisine: Vegan
Ingredients
Pancakes:
- 3 cups gluten-free rolled oats or oat flour
- 2 cup almond milk
- 2 spotty bananas*
Recommended add-ins:
- 2 tbsp coconut sugar, raw sugar or 2 medjool dates, pitted
- 1/2-1 tsp cinnamon (or try pumpkin pie spice)
- 1/4 tsp vanilla bean powder or extract
- 1/2 cup of: chocolate chips, blueberries, crushed nuts, etc (or a combination of each) – stir in at end
Berry Maple Syrup
- 1/4 cup blueberries
- 1/4 cup blackberries
- 1/4 cup maple syrup
Toppings
- Fresh fruit: Fuyu persimmons, banana, berries, etc.
- Berry Maple Syrup (above) or maple syrup
- Seeds or nuts
- Coconut flakes
Instructions
- Place oats into a high speed blender and process until a flour is reached.
- Add in the remaining ingredients until a batter is formed.
- Heat a non-stick pan on medium and pour 1/3 cup of batter, using a measuring cup to ensure equal size and cooking times.
- Allow the pancake to cook until bubbles appear around the edges, then flip and cook until golden.
Berry Syrup
- Blend in a high speed blender until smooth. Pour over pancakes.
Assembly
- Add toppings of choice and drizzle with berry syrup.
Notes
If you don’t have fresh bananas, frozen works too 🙂
Nutrition facts are taken for 4 servings, includes the berry maple syrup and does not take into account any additional toppings.
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!
Jordasche Kingston
Posted at 15:13h, 12 MarchHi, 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.
Jasmine Briones
Posted at 08:55h, 15 MarchI 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.
BDJ
Posted at 12:40h, 03 MayNot 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!
Jasmine Briones
Posted at 10:00h, 04 MayWow, I had no idea that would work! Thank you so much for letting me know I am pumped to make more 🙂
azemina
Posted at 06:44h, 25 MarchSo actually not oil-free…?
Jasmine Briones
Posted at 09:48h, 26 MarchThis recipe is oil free 🙂
Kate
Posted at 10:01h, 02 MayThis 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
Jasmine Briones
Posted at 10:15h, 02 MayAwesome Kate!! That makes me so happy to hear. This definitely hit the spot 🙂
Mandy
Posted at 00:01h, 12 MayThank 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.
Jasmine Briones
Posted at 08:14h, 12 MayHi Mandy! This made me so happy to hear, thank you so much for sharing 🙂
Haley
Posted at 16:25h, 22 MayThese 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.
Jasmine Briones
Posted at 09:43h, 26 Mayoh 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!
Haley
Posted at 15:02h, 26 MaySince 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?
Jasmine Briones
Posted at 22:17h, 29 MayHi 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.
Eric resnick
Posted at 16:24h, 30 MayThis 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?
Jasmine Briones
Posted at 10:59h, 01 JuneHi Eric! Aww yay I am glad 🙂 Yes yes yes http://staging.naderboraie.com/2016/02/vegan-neapolitan-waffle-sundaes/I actually made waffles inspired by/based off of this, they can be found here: http://staging.naderboraie.com/2016/02/vegan-neapolitan-waffle-sundaes/
Bryn
Posted at 08:56h, 25 JuneI 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?!
Jasmine Briones
Posted at 12:15h, 27 JuneHi 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.
Laura
Posted at 06:49h, 13 NovemberI 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!
Amy
Posted at 10:59h, 15 AugustJasmin! 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!
Jasmine Briones
Posted at 11:05h, 04 SeptemberOh no, thank you so much for letting us all know! 🙂
Christine
Posted at 13:36h, 14 OctoberHey, 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?
Jasmine Briones
Posted at 14:14h, 19 OctoberYes I think it will! 🙂
Karina
Posted at 11:05h, 30 OctoberHow 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!
Jasmine Briones
Posted at 16:37h, 02 NovemberI 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 :/
51 Quick and Healthy 3-Ingredient Meals | Yummy Everyday
Posted at 06:52h, 28 November[…] 1. Vegan Pancakes […]
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Posted at 07:24h, 28 November[…] 1. Vegan Pancakes […]
Marie
Posted at 11:06h, 05 DecemberSo 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!
50 Quick and Healthy 3-Ingredient Meals -
Posted at 22:58h, 12 December[…] Get Recipe Vegan Pancakes […]
Natalie
Posted at 12:06h, 22 Mayugh yum
Debbie
Posted at 06:56h, 10 JuneFinally 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.
★★★★★
Debbie
Posted at 15:00h, 20 JuneOMG!! 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!
★★★★★
Jasmine Briones
Posted at 12:12h, 24 JuneI need to try that, what a great combo! 🙂
julia
Posted at 09:44h, 11 JulyThanks 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 !!
Jasmine Briones
Posted at 20:34h, 11 JulyThat sounds like such a great combo, so glad you liked them! 🙂