Vegan Gluten-Free Banana Oat Pancakes Three-Ingredient Breakfast

Three ingredients. No flour from a bag. No eggs. No dairy. No baking powder, no flaxseed eggs, no elaborate vegan substitutions. Just rolled oats, bananas, and plant milk blended together and cooked in a pan — and the result is a stack of genuinely good pancakes that are naturally gluten-free, completely vegan, and ready in 25 minutes. When I first heard about this recipe I was sceptical in the way that anyone who's made truly terrible three-ingredient pancakes before has a right to be

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 263

Ingredients Equipment Method Notes

Ingredients

For the pancakes makes 6–7:
2 cups rolled oats or 2¼ cups oat flour if using pre-made
2 ripe bananas
2¼ cups your favourite plant-based milk
For the pan:
Cooking oil — avocado oil or coconut oil work well or use a non-stick pan and skip the oil
To serve:
Fresh berries or fruit
Maple syrup
Coconut whipped cream

Equipment

A blender — ideally high-speed. This is the only piece of equipment that really matters. The blender does two jobs: turns rolled oats into flour, then blends everything into a smooth batter. A high-speed blender (Vitamix, NutriBullet Pro, Ninja) produces finer oat flour and a smoother batter than a standard blender. A standard blender works but may leave slightly coarser oat pieces in the batter — still good, just less refined in texture.
A non-stick frying pan or well-seasoned cast iron pan. The non-stick surface is what makes flipping these pancakes clean and easy. A stainless steel pan sticks unless it's very well oiled. Cast iron is excellent if it's properly seasoned — it holds heat evenly and produces very consistent browning.
A wide, flexible spatula. These pancakes are softer than regular pancakes because they have no added baking powder or eggs. You need a spatula that gets cleanly under the whole surface in one motion for a clean flip.
Measuring cups — for the oats and milk. Proportion matters here for the right batter consistency.
A wooden spoon — for loosening flour from the blender jug between blending steps
Oven-safe plate — for keeping cooked pancakes warm
The blender is genuinely the piece of kit that determines the quality of the result. If yours is on the weaker side, blend the oats for a full 30–40 seconds rather than 20 to compensate.

Method

Step 1: Add the rolled oats to your blender and blend on high power for about 20 seconds until they've turned into a fine flour. Use the end of a wooden spoon to loosen any flour stuck to the bottom or sides of the jug.
Step 2: Add the bananas and plant milk to the blender with the freshly made oat flour. Blend on high for 30 seconds until the batter is smooth and fully combined. Scrape down the sides if needed and blend briefly again.
Step 3: Heat 1 teaspoon of oil in a frying pan over medium heat. The pan is ready when a drop of water sizzles immediately on contact. Pour in ½ cup of batter and allow it to spread into a wide circle naturally.
Step 4: Cook for 2–3 minutes until bubble holes form across the surface and the edges look set and solid rather than wet and shiny.
Step 5: Flip once with a spatula and cook for another 2 minutes until the underside is golden brown.
Step 6: Repeat for all pancakes — you'll get 6–7 from this batch. Add a small amount of oil between batches as needed. Keep cooked pancakes warm on a plate in the oven at a low temperature (around 200°F / 90°C) until you're ready to serve.
Step 7: Serve with fresh berries, sliced fruit, maple syrup, and coconut whipped cream.

Notes

Calorie & Nutrition Breakdown (Per Serving — Half the Recipe, 3–4 Pancakes)

Nutrient	Per Serving
Calories	263 kcal
Carbohydrates	51.8g
Protein	7.4g
Total Fat	4.2g
Saturated Fat	0.5g
Fibre	6.4g
Sugar	16.9g
Sodium	50mg
Calcium	185mg
Iron	3mg
Potassium	211mg