Started to prepare Waffle but want to switch over to Pancakes here’s what you need to do. Let’s dive into the wholesome and indulgent flip the waffle recipe — without needing 10 ingredients and a culinary degree — these 3-Ingredient Vegan Pancakes are your dream come true.
Naturally sweet from banana, satisfying from oats, and lifted with a pinch of cozy spice — this recipe is everything you want in a pancake. And yes, they’re gluten-free, dairy-free, egg-free, and 100% plant-based.
✅ Quick Recipe Snapshot
🥞 Vegan | 🌾 Gluten-Free | ⏱️ Ready in 15 mins | 🍌 Naturally Sweetened | 💪 Kid-FriendlyWhy You’ll Love These Pancakes
- Just 3 basic ingredients (plus a spice twist!)
- No eggs, no dairy, no refined sugar
- Kid-approved and allergy-friendly
- Ready in 15 minutes or less
- Warm, fluffy texture that actually satisfies
Ingredients
- 1 cup rolled oats (or oat flour)
- 1 ripe banana
- 3/4 cup plant-based milk (oat, almond, soy, etc.)
- Bonus Flavor Boost: 1/4 tsp ground cardamom or cinnamon
Optional: A pinch of salt, splash of vanilla extract, or 1 tsp baking powder for extra fluff
How to Convert 3-Ingredient Vegan Waffle Batter into Pancake Batter
Thin the batter slightly:
Add oats, banana, milk, and spice to a blender. Blend until smooth. Waffle batter is usually thicker. Add 1–2 extra tablespoons of plant-based milk to loosen it up. Pancake batter should be pourable but not watery.
Let it sit (optional):
Let the blended batter rest for 2–3 minutes. Oats will naturally absorb liquid and thicken again slightly.
Heat a non-stick pan:
Lightly grease a skillet and heat over medium. Pour about 1/4 cup of batter for each pancake.
Cook:
Wait for bubbles to form (about 2–3 minutes), then flip and cook the other side for another 2 minutes until golden brown.
Serve:
Top with maple syrup, fruit, nut butter, or even coconut yogurt for a breakfast win!
Recipe To Try:
Pancake Troubleshooting Guide
Problem: Pancakes too thick and dense?
Fix: Add 1–2 tbsp more plant milk and re-blend.
Problem: Pancakes falling apart?
Fix: Make sure the batter is well-blended and the pan is fully heated before pouring.
Problem: Not browning or sticking?
Fix: Adjust heat to medium and use a well-greased or non-stick pan.
Problem: Want more fluff?
Fix: Add 1 tsp baking powder to the batter.
Pro Tips & Creative Ideas
- No banana? Sub with 1/3 cup applesauce or pumpkin puree.
- Add protein: Mix in a scoop of vegan protein powder (increase milk slightly).
- Make it dessert: Drizzle with chocolate sauce, chopped nuts, or coconut whip.
- Add-ins: Mix in blueberries, chocolate chips, or crushed nuts after blending.
FAQs
Q: Can I freeze these pancakes?
A: Yes! Cool them completely, freeze in a single layer, and reheat in a toaster.
Q: Can I use steel-cut oats?
A: Nope. Stick to rolled oats or oat flour for the right texture.
Q: Is this recipe gluten-free?
A: Absolutely — as long as your oats are certified gluten-free.
Q: What spice works best?
A: Cardamom adds a lovely lift, but cinnamon or pumpkin spice are great too!
Q: How can I make this more filling?
A: Add ground flax, chia seeds, or vegan protein powder to boost nutrition.
Final Flip: These pancakes prove that plant-based breakfasts don’t have to be complicated to be craveable. Whether it’s Tuesday morning or Sunday brunch, this 3-ingredient vegan pancake recipe is your golden go-to.
