3 Ingredient Banana Pancakes No Egg: The Ultimate Vegan Hack
You’ve seen those magical 3-ingredient banana pancake recipes all over the internet, right? You get all excited, then you see the second ingredient: eggs. And if you’re vegan, allergic, or just fresh out, your pancake dreams come crashing down. It’s a total breakfast letdown.
I feel you. As someone who loves a plant-based breakfast, I hit this wall all the time. I wondered, is it even possible to make a pancake with just a banana and… something else?
Turns out, it absolutely is. And the solution is probably sitting in your pantry right now, looking all innocent.
After a lot of, ahem, “delicious experimentation” (some successful, some that turned into banana-scented charcoal), I perfected the method. These 3 ingredient banana pancakes with no egg are your new secret weapon. They’re vegan, naturally gluten-free, and stupidly easy. Let’s get flipping.
The Magical Trio: Your New Pantry Heroes
So, what’s the secret ingredient that replaces the egg? It’s not a weird powder or a hard-to-find substitute. It’s oat flour.
But wait, you might be thinking, “I don’t have oat flour!” Oh, but I bet you have oats. That’s the beauty part.
Here’s your complete shopping list:
- 1 Large, Ripe Banana: The spottier, the better. This is our sweetener and binder.
- ½ Cup Rolled Oats (Instant or Old-Fashioned): This is our “flour” and structural backbone.
- 2-3 Tablespoons of Milk (Any Kind!): This brings it all together. I use almond milk, but oat, soy, or even water works in a pinch.
- Pinch of Cinnamon (The “Free” Bonus Ingredient): We won’t officially count it, but it adds a warm, cozy flavor that makes these taste incredible.
See? Simple, whole ingredients. No fancy stuff.
How to Make Your Egg-Free Banana Pancakes
This process is so straightforward, you can manage it before your first cup of coffee. Trust me on this.
Step 1: Make Your Own Oat Flour (In 60 Seconds)
First, we need to turn those oats into flour. Don’t worry, it’s the easiest thing in the world.
Dump your ½ cup of rolled oats into a blender or food processor. Blitz them for about 60 seconds, until they form a fine, powdery flour. You just saved yourself a trip to the store and a few extra bucks. You’re a kitchen wizard already.
Step 2: Mash and Mix
Peel your very ripe banana and plop it into a bowl. Mash it relentlessly with a fork until it’s smooth and gooey. You want no big lumps.
Now, add your freshly made oat flour and your 2 tablespoons of milk. Stir everything together until it just combines. The batter will be thick, but it should be scoopable. If it looks more like cookie dough, add that third tablespoon of milk.
Pro-Tip: Let the batter sit for 5 minutes. This allows the oats to absorb the moisture, which gives you a sturdier, less-fragile pancake. It’s a game-changer, I promise.
Step 3: Master the Low-and-Slow Cook
This is the most important step. Heat a non-stick skillet over medium-low heat. I know you’re hungry, but cranking the heat is a one-way ticket to Burnt City. Add a tiny bit of oil or cooking spray.
Scoop about two tablespoons of batter for each pancake. Use the back of your spoon to gently pat them down into a round shape—they won’t spread like traditional pancakes.
Cook for 2-3 minutes. Wait until you see the top surface look matte and the edges set. Then, slide your spatula underneath with confidence and flip. Cook for another 1-2 minutes on the other side until golden brown.
Keeping It Real: What to Expect vs. Regular Pancakes
Let’s have an honest chat. These are not the fluffy, buttermilk-style pancakes your grandma makes. And that’s okay! They’re their own delicious thing.
Texture & Flavor:
- They have a denser, more oatmeal-like texture. Think of a soft, cooked oatmeal cookie in pancake form.
- The flavor is naturally sweet from the banana and has a lovely, wholesome oat taste.
- They are naturally egg-free, dairy-free, and gluten-free (if you use certified GF oats).
So, manage your expectations. You’re making a healthy, whole-food pancake, not a diner-style stack. IMO, they’re even more satisfying because they keep you full for hours.
Troubleshooting: Your Pancake Problems, Solved
My first batch was… fragile. Let’s just say I made more of a “banana oat scramble.” Learn from my mistakes!
- Problem: The pancakes are falling apart when I flip them!
Solution: Your heat is too high, you didn’t let them cook long enough on the first side, or your batter was too wet. Low heat and patience are your best friends here. Also, letting the batter rest makes a huge difference. - Problem: They’re raw in the middle.
Solution: You definitely flipped them too early. Wait for those tops to look matte and the edges to be fully set. Making smaller, thinner pancakes also helps them cook through. - Problem: I don’t have a blender.
Solution: No problem! You can use pre-made oat flour, or even try a 2-ingredient version with just banana and a nut butter like peanut butter or almond butter. The nut butter acts as the binder. The texture is different, but it’s a great backup plan!
How to Make Them Even More Amazing
Once you master the basic recipe, the fun begins. Here are some easy ways to level up your vegan banana pancakes.
Simple Stir-Ins (Add to the batter):
- A handful of dairy-free chocolate chips or blueberries.
- A tablespoon of chia seeds (this can actually help with binding!).
- A dash of vanilla extract or a sprinkle of nutmeg.
Top It Off:
- Classic Combo: A drizzle of maple syrup and a few banana slices.
- Crunchy Delight: A spoonful of almond butter and a sprinkle of chopped walnuts.
- Fresh & Fruity: A big pile of mixed berries and a dollop of coconut yogurt.
The Final Flip
So, there you have it. You can make delicious, satisfying pancakes with just a banana, some oats, and a splash of milk. No eggs, no fuss, no weird ingredients.
It’s the perfect solution for a quick vegan breakfast, a simple snack, or for those mornings when you open the fridge and think, “Well, what now?”
You have the power. You have the banana. Go make some pancakes
