Life-changing ‘3-Ingredient’ Pancakes

Jan 12, 2021 by

Calling these pancakes ‘life-changing’ sounds like an exaggeration, but they really have simplified our mornings and helped us achieve our daily nutrition goals. I really don’t think I’ll ever use another pancake recipe. These are just too nutritious and delicious to be beat. We make a triple batch about three times a week.

Disclaimer: due to the high moisture content of this recipe, they are pretty ‘wet’. For example, once they’re nice and golden in the pan, you’ll dish them up and cut them and notice that they’re a bit smooshy. I like how moist they are (and think you will, too), but wanted to mention this in case you think you’ve done something wrong. When fresh, they are meant to be that moist and soft. Leftover pancakes that have been in the fridge overnight do firm up and cut into distinct pieces more easily.

I first saw the recipe for this type of pancake floating around online. It was written as one cup plant milk, one cup oats, one banana. It seemed too easy to be true! But I tried it, and it worked. That simple version is fine, but a little baking powder really helps fluff them up. The other ingredients I’ve added here add a little extra flavour and nutrients, but if you prefer to keep things simple, stick with the 1:1:1 recipe — impossible not to memorize!

Hope you love this as much as we do and that it forever improves your morning routine.


  • 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.


Rated 4.9 out of 5
4.9 out of 5 stars (based on 17 reviews)

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Latest Reviews

Delicious & so easy!

Rated 5 out of 5
February 19, 2021

Thank you for another amazing recipe Erin! Love how easy they come together and they do get a little fluffy with the baking powder. So impressed! Mmm

Stephanie M.

Can you blend oats up first?

Rated 5 out of 5
February 5, 2021

Do these still work if you blend up the oats first?
Thank you!


So good and filling!

Rated 5 out of 5
February 3, 2021

Made these today and this will be my new favorite recipe I must make weekly!


Came out perfect

Rated 5 out of 5
February 2, 2021

Like one other reviewer, these turn out better for me when I cook on medium high. They are so easy and satisfying. For anyone interested the calorie count for half the recipe is 330. I’m experimenting now with swapping banana for pumpkin puree. If anyone has tips to make that successful I’d appreciate you sharing!


Absolutely delicious and super easy

Rated 5 out of 5
February 2, 2021

I’ve made these about 5 times in the last 2 weeks! So good and quick, plus delicious cold as a snack. I have to cook them a bit hotter than the recipe suggests or they take forever to cook, but other than that it’s spot on. I’ve even recommended it to my family who have also cooked them and says it’s great!