Vegan Three-Ingredient Banana Pancakes

Katy Beskow 

Vegan Three-Ingredient Banana Pancakes

Serve up these flapjacks with toasted pecans, coconut whipped cream, and maple syrup for the ultimate breakfast.  

Serves: 2

These super simple and speedy pancakes from Katy Beskow’s 15 Minute Vegan on a Budget cookbook are easily customizable by adding chocolate chips, shredded coconut, fresh berries, or chopped nuts. 

What you need:

1 tablespoon sunflower oil, for frying
1 medium ripe banana, peeled
1 cup rolled oats
1¼ cups soy milk

What you do:

  1. In a frying pan over medium heat, warm oil. Into a blender, add banana, oats, and soy milk, and blend until smooth.
  2. Into hot pan, add tablespoon-sized amounts of batter and cook 2 minutes until golden, then flip and cook on other side for 2 minutes. Serve hot with desired toppings. 
For more vegan pancake recipes, read:
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