Create the perfect start to your Sunday morning (or any morning) with these 3 ingredient pancakes that are dairy free, egg free, and my favorite -guilt free! At least the last one is what I tell myself so I don’t feel bad when I eat all of them…
I played with a couple methods with this one, with the largest difference I tackled being grinding the oats vs not grinding the oats. The ground oats, as expected yielded banana pancakes that almost looked and tasted like the traditional pancake. Score! These make the perfect substitution for those poor unfortunate souls who have to be careful of dairy, eggs, and even gluten -if you use gluten-free rolled oats, of course!
On the flip side, at first bite, the whole rolled oats tasted (almost) like biting into a warm blueberry oatmeal cookie. Now that’s the perfect way to start a morning! Although, if you’re going for presentation I’d avoid these ones. They were (and still are) referred to as my “Ugly Duckling” because no matter how hard I tried they always looked pretty bad. Delicious, extremely filling, but ugly… At least they tasted kinda like oatmeal cookies, so that’s good news for us who want to skip a step and avoid washing the blender -am I right?!
Just kidding, I still had to wash the damn thing when I made the blueberry maple syrup (but it was worth it, I promise!).
Honestly, it’s entirely up to you whether you keep the oats whole or grind them up, but just know that you can’t go wrong either way (worst case scenario you wind up with a couple ugly ducklings!).
So what are we waiting for? Turn up “I’m On Fire” by Bruce Springsteen and let’s get right into it!
Serves: 2-3 Prep Time: 5 minutes Total Time: 15 minutes
- 2 bananas, ripe or overripe
- 1 cup of rolled oats
- 1/2 cup of coconut or almond milk
In a blender or food processor, grind oats until a flour forms (or leave the rolled oats whole for more texture!). Set aside.
In a bowl, mash bananas with a fork until creamy. Add the ground oats and coconut milk to the bowl and mix the ingredients until smooth. I find a handheld mixer works the best for this.
Over medium heat pour roughly 1/4 cup of the batter onto the heated pan and cook for 4 minutes or until the underside of the pancake begins to brown. Flip pancake and cook until both sides are golden brown, roughly another 4 minutes.
Repeat with the rest of the batter then top your pancakes with maple syrup, nut butter, cinnamon, chocolate chips, fruit, blueberry maple syrup, or anything else your little heart desires!
Dish up & enjoy!
- 1/2 cup of blueberries (frozen works too!)
- 1/4 cup of maple syrup
- 2 tablespoons of water
Combine ingredients in a blender and mix until smooth.
Drizzle over your banana pancakes -then dish up!
That’s all there is to these simple, filling, 3 ingredient pancakes. Enjoy these every day or as a perfect addition to the weekend family brunch!
Health & Happiness,
Savannah
