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3 Ingredient Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 small pancakes


  • Food Processor/Blender


  • 1 ripe banana
  • 1 cup rolled oats
  • 1/2 cup +2 tbsp plant-based milk (I've tested almond and oat milk)
  • 2-4 tsp coconut oil (for cooking)


  • maple syrup (to top pancakes with)
  • pinch of cinnamon
  • blueberries
  • pinch of sea salt


  • Heat a medium pan on the stove over medium-low heat with 1-2 tsp of coconut oil. You want the bottom of the pan to be lightly oiled before adding the batter.
  • Add the oats to a blender or food processor. Blend until a fine meal forms.
  • Add the banana and plant-based milk to the oats. Blend until the batter becomes smooth. Batter consistency should mimic that of a traditional pancake batter. Not overly thick.
  • Once the pan is hot, measure out a heaping 1/4 cup of pancake batter to the pan. If you have room for two pancakes at a time, I suggest cooking two at a time.
  • Once the pancakes begin to show some bubbles on top (roughly after 5 minutes) it's time to flip the pancakes. Before flipping it, I like to move a little oil around on the pan to make sure where I am flipping it is covered with a light layer of oil. Then cook for another 5 minutes, or until golden brown. If bubbles aren't forming, turn your element to medium heat. I suggest starting at medium-low heat otherwise the outside cooks a lot faster than the middle, but keep in mind stoves will differ a little with their heat settings. When the pancakes are done, remove them from the pan and add another 1 tsp of coconut oil for the next round of pancakes.
  • The batter should divide nicely into four pancakes. This recipe works well to double. Pancakes are best eaten fresh and topped with fresh fruit and maple syrup.