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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
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 279kcal

Equipment

  • Measuring cups or scales
  • Fork
  • Pan (preferably non-stick)
  • Flat spatula (for flipping)
  • Sieve

Ingredients

PANCAKES

  • 2 medium-sized ripe bananas
  • 300 ml almond milk unsweetened
  • 160 g self-raising flour

FOR COOKING

  • ¼ tsp olive oil optional

Instructions

  • In a large bowl mash the bananas with a fork until smooth. Try to get it as smooth as possible, but don't worry if a few bits remain.
  • Add milk to the mashed bananas and mix well.
  • Sieve flour into the banana milk mixture. Then mix until flour is fully combined.
  • Heat up a frying pan on medium heat (with a ¼ tsp 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.

Notes

  • This recipe makes between 12 and 14 pancakes (depending on the size). I like to serve it in stacks of 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.

Nutrition

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