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  • Rachel

Life-Changing ‘3-Ingredient’ Pancakes

This recipe has been floating around the internet a lot, and when I finally tried it, I was hooked!

Again, MORE OAT FLOUR!! I love oat flour... and we drink a lot of oat milk around here lately too 😉

So easy, and the perfect snack to reheat in the toaster the next day!

Personally, I triple this recipe so that I can have lots of leftovers.


  • 1 c dairy-free milk

  • 1 c rolled oats

  • 1 medium to large banana (~130g)

  • 1/2 tsp baking powder

  • 1 tbsp flax (optional)

  • 1/4 tsp cardamon or cinnamon (optional)

  • 1/2 tsp almond or vanilla extract (optional)

  • Dairy-free butter or oil

  • Maple syrup


  1. Add dairy-free milk, oats, banana and baking powder (and flax, spices and extract, if using) to a blender and blend for one minute or until smooth. Let sit for a minimum of ten minutes to thicken.

  2. Preheat pan on medium low to medium heat. Grease pan with dairy-free butter and, using a cookie scoop or measuring cup, add batter to the pan. I use a 3 tbsp cookie scoop so my pancakes are on the small side, but use whatever you prefer. Cook until bubbles appear in the batter, then flip and cook for another minute or two. If you’re using three tablespoons of batter to make each pancake, you should wind up with about seven pancakes.

  3. Serve with dairy-free butter and maple syrup (I like to serve with strawberry chia jam and coconut whipped cream)!


  • Sometimes I turn the oven on to 220F and place the pancakes on a baking sheet inside the oven as I'm making them. This cooks them a little bit further (they can be quite soft inside) and keeps them warm for when you are ready to eat.

  • When tripling the recipe, I still only use one banana, and 1 TBSP of flax.

  • You may need to thin the batter by adding more dairy-free milk as you go.

  • I like to serve with strawberry chia jam and coconut whipped cream!

I don't create these recipes. For original recipe click link below ⬇️

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