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.