This 3 ingredient banana pancake recipe is made with oats, banana and plant-based milk. They’re vegan, refined sugar-free, egg-free but still so fluffy! A great recipe for busy mornings or pancake day.
- Why you will love these easy banana pancakes
- 3-ingredient banana oat pancakes Ingredients
- Equipment
- How to make eggless banana pancakes
- Banana Pancake Variations
- Serving Suggestion
- Storage
- Other Sweet Breakfast Recipes
This fluffy vegan banana pancake recipe couldn’t be more straightforward – simply blend oats to make oat flour, add in a mashed banana and whisk in dairy free milk.
You can of course make these directly in the blender by adding all three ingredients but I find that smooth pancake batter makes dense and chewy pancakes. By whisking, we’re keeping some of the lumps that lead to fluffy pancakes in the absence of a raising agent.
They’re perfect anytime of the week for breakfast, brunch or even as a midday snack!
These delicious pancakes have a mild banana flavor that isn’t overpowering but makes a great canvas for more toppings!
I love these eggless buckwheat flour pancakes which are already gluten-free.
Mango Pancakes – eggless pancakes flavoured with mango and coconut
For the fluffiest pancakes ever, try these Tres Leches Mexican Pancakes !
These 3-ingredient banana pancakes are just like these 3 ingredient vegan waffles !
Why you will love these easy banana pancakes
Perfect for busy mornings
Healthy breakfast idea
Perfect for anyone with an egg allergy
Suitable for toddlers
3-ingredient banana oat pancakes Ingredients
Oats – use quick oats or rolled oats. Or, use oat flour
You can also use whole wheat flour or all purpose flour alternatively.
Banana – overripe bananas are best
Milk – if you do not want to make vegan pancakes but only eggless, you can use dairy milk.
Non dairy milks:
- oat milk
- coconut milk
- soy milk
- almond milk
Equipment
Non-stick pan or large skillet
High-speed blender
Ladle or cup measure to pour perfect size pancakes each time
How to make eggless banana pancakes
In a food processor or blender, blend the oats until you achieve a fine powder.
In a large mixing bowl, mash the banana with a fork. To the mashed banana, add the blended oats.
Pour in most of the milk but reserve a little just in case your batter becomes too runny.
Allow the batter to sit for 5-10 minutes as the oats will absorb the moisture. You may find that you need to add more milk here.
You should have a thick but pourable batter consistency.
Heat a pancake griddle over medium heat. If it isn’t non stick, you may want to season it with vegan butter or coconut oil.
Pour or ladle pancake batter and allow the batter to naturally spread out.
Once bubbles appear around the edges, flip over to cook the second side.
They should be golden brown on both sides.
If one side browns too fast or burns, reduce the heat. You want to ensure that the pancakes cook all the way inside too.
Banana Pancake Variations
Fold in chocolate chips
Fold in blueberries
Add a dash of vanilla extract
Add a pinch of baking powder as a 4th ingredient to make even fluffier pancakes.
Serving Suggestion
There are many different ways you can serve these vegan banana oatmeal pancakes
- Pure maple syrup with fresh fruit
- Peanut butter or almond butter and fresh banana slices – go even fancier with caramelised banana slices.
- Nutella or Biscoff spread
- Coconut Syrup
- Dust over cocoa powder
Storage
Store leftover pancakes in an airtight container. They may loose texture as they cool. You can reheat in a pan.
You can also store away any remaining batter and keep in the fridge. Make the pancakes within 2 days of preparing the batter.
Other Sweet Breakfast Recipes
Air fryer Donut Holes
Pumpkin Scones
Air fryer French Toast sticks
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
3-ingredient Banana Pancakes No Egg
Ingredients
- 1 cup oats
- 1 banana overripe
- ¾ cup oat milk or other plant-based milk
Instructions
- In a food processor or blender, blend the oats until you achieve a fine powder.
- In a large mixing bowl, mash the banana with a fork. To the mashed banana, add the blended oats.
- Pour in most of the milk but reserve a little just in case your batter becomes too runny.
- Allow the batter to sit for 5-10 minutes as the oats will absorb the moisture. You may find that you need to add more milk here.
- You should have a thick but pourable batter consistency.
- Heat a pancake griddle over medium heat. If it isn’t non stick, you may want to season it with vegan butter or coconut oil.
- Pour or ladle pancake batter and allow the batter to naturally spread out.
- Once bubbles appear around the edges, flip over to cook the second side.
- They should be golden brown on both sides.
- If one side browns too fast or burns, reduce the heat. You want to ensure that the pancakes cook all the way inside too.
Video
Notes
- Mango Pancakes
- Eggless Buckwheat Pancakes
- 3 ingredient Vegan Waffles
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
3-ingredient Banana Pancakes No Egg
Ingredients
- 1 cup oats
- 1 banana overripe
- ¾ cup oat milk or other plant-based milk
Instructions
- In a food processor or blender, blend the oats until you achieve a fine powder.
- In a large mixing bowl, mash the banana with a fork. To the mashed banana, add the blended oats.
- Pour in most of the milk but reserve a little just in case your batter becomes too runny.
- Allow the batter to sit for 5-10 minutes as the oats will absorb the moisture. You may find that you need to add more milk here.
- You should have a thick but pourable batter consistency.
- Heat a pancake griddle over medium heat. If it isn’t non stick, you may want to season it with vegan butter or coconut oil.
- Pour or ladle pancake batter and allow the batter to naturally spread out.
- Once bubbles appear around the edges, flip over to cook the second side.
- They should be golden brown on both sides.
- If one side browns too fast or burns, reduce the heat. You want to ensure that the pancakes cook all the way inside too.
Video
Notes
- Mango Pancakes
- Eggless Buckwheat Pancakes
- 3 ingredient Vegan Waffles
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These 3 ingredient coconut balls or coconut truffles are made with super simple ingredients. Follow this no bake recipe for a perfect sweet treat for a special occasion or the holiday season. They’re super moist and soft thanks to some handy tips!
- Chocolate Coconut Balls Ingredients
- Variations
- Vegan Coconut Balls
- How to make Coconut Truffles + Tips
- Storage
- Other Coconut Recipes
These tasty treats are also known as coconut bounty balls, coconut bliss balls or homemade ferrero raffaello. They’re wonderful bite-sized treats of a creamy coconut center and an optional chocolate topping.
You only need sweet condensed milk, desiccated coconut and an optional topping for this easy recipe!
They make a delicious treat for the coconut lover and you can even customize the flavours. I’ve gone for rose in some which gives a pretty pink hue.
They are similar to the Indian Coconut Ladoos and Brazilian Coconut Balls (Beijinho de Coco) but are no cook and no bake versions.
Chocolate Coconut Balls Ingredients
Sweet condensed milk – or you can make your own at home.
Desiccated coconut or shredded coconut – if your shredded coconut is too long, you may want to grind it in a food processor.
Toppings for chocolate-covered coconut balls:
Melted chocolate – dark chocolate works best for contrast but you can use milk chocolate or white chocolate too. I used cooking chocolate, you could use semi-sweet chocolate chips
Alternatively, roll the coconut balls in cocoa powder or sprinkle over more toasted sweetened coconut flakes
Variations
Add a dash of rose syrup to add beautiful pink colour and floral flavour – perfect for Valentine’s Day, Galantine’s, baby showers or Mother’s day.
A dash of vanilla extract adds warmth to the tropical flavors.
Try almond extract to emulate flavours of ferrero raffaello.
To make ferrero raffaello , place a piece of blanched almond in the centre and leave off the chocolate coating.
Vegan Coconut Balls
In replacement of the sweetened condensed milk, use homemade coconut syrup (just 2 ingredients).
Alternatively, try maple syrup.
Dark chocolate tends to be vegan but it is worth checking the labelling.
How to make Coconut Truffles + Tips
In a large mixing bowl, add the sweet condensed milk. Add in the desiccated coconut and mix well. It helps to add the coconut a bit at a time in case your mixture thickens too fast. Add ay flavourings at this stage.
I divided the mixture and added rose syrup to one half. As the rose syrup has its own moisture, I had to sprinkle a bit more coconut to firm it up.
Allow to chill in the fridge for 30 minutes. This allows time for the coconut to absorb the moisture from the condensed milk. The mixture will seem sticky at first, but it quickly dries out.
Use a small cookie scoop to divide the coconut mixture into equal portions.
Roll into balls – grease your palms with flavourless oil or coconut oil if you need.
You can roll the balls in dessicated coconut.
Or you can cover the coconut balls in chocolate.
To melt the chocolate, use the double boiler method or the microwave.
Snap the chocolate into smaller pieces and heat in a microwave-safe bowl in 30 second bursts until the chocolate is smooth.
Using a fork, dip each ball into the chocolate, coat well then scrape off the excess chocolate on the side of the bowl.
Transfer onto parchment paper.
Storage
Store your delicious coconut balls in an airtight container and keep at room temperature. Ensure to keep them in a single layer to prevent them damaging.
Note that at room temperature, they will remain soft. In the fridge, they may firm up.
Other Coconut Recipes
Coconut Milk Coffee
Tapioca Pudding with Coconut Milk
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
3 ingredient Coconut Balls
Ingredients
Coconut Balls
- 2 cups desiccated coconut plus extra
- 400 gram condensed milk
Chocolate and Coconut Balls
- 150 gram dark chocolate
- rose syrup optional
Instructions
- In a bowl, mix together the condensed milk and coconut.
- Allow the mixture to chill in the fridge for 30 minutes.
- Shape into equal sixed balls.
- Roll into coconut flakes or coat in melted chocolate.
Chocolate dipped Coconut Balls
- Melt chocolate in a microwave safe bowl in 30 second bursts.
- Dip each ball in the chocolate, allow the excess to drain and place on parchment paper.
Rose Coconut Bliss Balls
- To the coconut mixture, add the rose syrup and allow to chill. You may find that you need a bit more desiccated coconut if the mixture becomes loose.
- Coat in chocolate or roll in coconut flakes or rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
