3 Ingredient Vegan, Oil-Free Pancakes & Waffles

I keep seeing versions of this recipe going around on social media so I wanted to try it myself to see if it really worked. I found that I had to fiddle around with the 3 ingredients and that none of the recipes were the same or really worked for me so I created one that was fool-proof in my kitchen for both waffles or pancakes from the same batter!

These whole food plant-based pancakes and waffles are thicker and heavier than traditional pancakes (which makes them a heartier, healthier meal without any of the fat and cholesterol of traditional pancakes) and have an oatmeal-like consistency on the inside. They are a wonderful and filling breakfast with my easy berrylicious syrup recipe that goes fabulously with these, adds that antioxidant punch while reducing the amount of sugar and syrup you'd normally use with your pancakes or waffles!

Vegan Cooking Level: Beginner


2 cups oats

1 + 1/2 cup plant milk (or a bit more)

1/2 ripe banana

pinch of salt (this seems optional and unimportant but I assure you this makes a giant difference in the taste!)

Optional add-ins - pick one or all: 1 tsp. cinnamon, 1/4 tsp. almond extract, 1/2 tsp. vanilla extract, twist of salt and for even thicker pancakes and waffles, 1 tsp. baking powder

How to

Step 1: Use a blender for this recipe. Add oats, plant milk, 1/2 banana and any add-ins from the above list to your blender and pulse to combine (do not blend on high with liquid because that causes the oats to become gummy.) The mix should be thick.

Step 2: For pancakes, use a non-stick, ceramic or stainless steel pan (no oil necessary - these do not stick) set between low and medium heat. Once a drop of water sizzles immediately on the griddle, pour four 3-inch diameter pancakes at a time. Longer than traditional pancakes, wait until both sides AND top look dry and bubbles have formed before they are ready to flip. For waffles, use any waffle iron as usual for your appliance, spreading a thick layer of the batter all the way to the edges for nice even thick waffles.

This recipe makes approximately 10-12 3-inch pancakes or 3-4 Belgian waffles and this recipe is easily doubled or tripled and freezes beautifully heated up in microwave or toaster or air-fryer if you like them crispy!

Get my easy berry syrup recipe that goes fabulously with these, adds that antioxidant punch while reducing the amount of sugar and syrup you'd normally use with your pancakes or waffles!

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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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