3 Ingredient Banana Pancakes Recipe Vegan and Delicious

Banana pancakes are a beloved breakfast staple that’s both comforting and delicious. But what if you could whip up a batch of fluffy, naturally sweet pancakes using just three simple, vegan ingredients?

This 3 Ingredient Banana Pancakes recipe is perfect for busy mornings, those looking to eat healthier, or anyone craving a wholesome, plant-based treat. No eggs, no dairy, no fuss—just ripe bananas, flour, and plant-based milk.

These pancakes are not only quick and easy to make, but they’re also naturally sweetened and satisfyingly light. Whether you’re a seasoned vegan or simply exploring meatless meals, this recipe is a must-try that will soon become a breakfast favorite in your home.

Let’s dive into how you can make these delightful pancakes, why they’re so beloved, and some tips to customize them to your taste!

Why You’ll Love This Recipe

This recipe shines in its simplicity and healthful ingredients. With only three components, you avoid the hassle of complicated recipes or buying a pantry full of specialty items.

• Quick & Easy: Perfect for busy mornings or last-minute brunches.
• Healthy & Vegan: No eggs or dairy, making it suitable for vegans and those with allergies.
• Naturally Sweet: The ripe bananas act as a natural sweetener, reducing the need for added sugar.
• Versatile: You can enjoy them plain or dress them up with toppings and mix-ins.
• Budget-Friendly: Uses pantry staples and minimal ingredients.

These pancakes are fluffy, tender, and bursting with banana flavor. Once you try them, you’ll appreciate how a few simple ingredients can create something truly satisfying.

Ingredients

• 2 ripe bananas (the riper, the better for sweetness and texture)
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1/2 cup plant-based milk (such as almond, soy, oat, or coconut milk)

Equipment

• Mixing bowl – to combine your batter
• Fork or potato masher – for mashing bananas
• Whisk or spoon – for mixing ingredients
• Non-stick skillet or griddle – for cooking pancakes evenly
• Spatula – to flip pancakes gently
• Measuring cups – for accuracy

Instructions

1. Mash the bananas: Peel and place the ripe bananas in a mixing bowl. Using a fork or potato masher, mash until smooth with just a few small lumps remaining.
2. Add the flour: Sprinkle the 1 cup of flour over the mashed bananas. Stir to combine.
3. Pour in plant-based milk: Slowly add 1/2 cup of your chosen plant-based milk. Mix until you have a smooth batter. The consistency should be thick but pourable. If too thick, add a splash more milk.
4. Heat your skillet: Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of oil or vegan butter if desired.
5. Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
6. Flip carefully: Using a spatula, flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm: Transfer the pancakes to a plate and keep warm while cooking the remaining batter.

Tips & Variations

“Use overripe bananas with lots of brown spots for the best natural sweetness and flavor.”

• Add-ins: Fold in vegan chocolate chips, chopped nuts, or blueberries to the batter for extra flavor.
• Flour options: Substitute with gluten-free flour blends if you need a gluten-free pancake option.
• Spices: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
• Thicker pancakes: Reduce the milk slightly for thicker pancakes or add a tablespoon of ground flaxseed for added nutrition and thickness.
• Storage: Leftover pancakes can be refrigerated for 2 days or frozen for up to a month. Reheat in a toaster or skillet.

Nutrition Facts

Serving Suggestions

Serve these banana pancakes warm with your favorite toppings for a delicious and wholesome breakfast experience.

• Drizzle with pure maple syrup or agave nectar for a classic touch.
• Add fresh berries or sliced fruit for extra freshness and color.
• Spread with nut butter (like almond or peanut butter) for added protein and richness.
• Top with vegan yogurt and a sprinkle of granola for a parfait-like twist.
• Try a dollop of coconut whipped cream to make them feel extra special.

For more creative vegan breakfast ideas, check out our Breakfast Wellington Recipe—a savory delight that contrasts beautifully with the sweetness of banana pancakes.

Conclusion

These 3 Ingredient Banana Pancakes prove that simple ingredients can create wonderfully satisfying meals. Perfect for those who want a quick, plant-based breakfast without compromising on taste or texture.

The natural sweetness from ripe bananas combined with the fluffiness from the flour and plant milk makes these pancakes a delightful treat for all ages.

Whether you’re new to vegan cooking or just looking for a fuss-free pancake recipe, this dish will quickly become a staple in your kitchen. Don’t hesitate to experiment with flavors and toppings to make it uniquely yours.

And when you’re ready to explore more hearty meals, be sure to try our Braised Pork Ribs With Radish Recipe or satisfy your sweet tooth with the Brazil Nut Fruit Cake Recipe.

Happy cooking and enjoy your delicious vegan breakfast!

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