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3 Ingredient Vegan Pancakes
You won't believe how good this 3-ingredient vegan pancake tastes. Super versatile & easy to make.
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 3
Calories 279kcal
PANCAKES
- 2 medium-sized ripe bananas
- 1¼ cup almond milk unsweetened
- 1 cup self-raising flour
FOR COOKING
- ¼ teaspoon olive oil optional, for greasing the pan
In a large bowl mash the bananas with a fork. Try to get them as smooth as possible, but don't worry if a few bits remain.
Pour milk on top of the mashed bananas and whisk well.
Sieve flour into the banana milk mixture. Then whisk until flour is fully combined.
Heat up a frying pan on medium heat (with a ¼ teaspoon of oil if using).
Pour in ¼ cup of batter per pancake and fry for 1-2 minutes.
Flip the pancake when well browned on the bottom and bubbly on the top. Fry for another 1-2 minutes until golden brown on both sides.
To serve, stack pancakes or lay separate and top with your favourite toppings.
- This recipe makes between 12 and 14 pancakes (depending on the size). I like to serve it in stacks of 3-4.
- Mash the bananas well, making sure to get them as smooth as possible.
- Don't overmix the batter.
- Make sure you cook the pancakes until the bottom is browned and then flip. This will give the most even colour.
- Use a flat, long spatula to flip.
- Try not to flip them several times as this can make them break.
- If you're having issues flipping the pancakes, make them smaller.
Calories: 279kcal | Carbohydrates: 57g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 335mg | Fiber: 4g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 1mg