Top with fruit, maple syrup, chocolate chips, etc. Added some vanilla and coconut flakes and sprinkled a little cayenne and cinnamon. You brought happiness back into my life! Hellooooo breakfast tomorrow!! These pancakes turned out great! I do not choose to calculate that for myself or for my recipes, but feel free to plug the ingredients into a recipe nutrition app and easily find it for yourself! Added it to my Sunday brunch options. Hope that helps! Like this one: http://www.myfitnesspal.com/recipe/calculator ? I know that’s a lot of questions, but it’s hard for me to know what went wrong otherwise since I wasn’t there in you kitchen. Top them with a sugar-free syrup or pureed berries. Thanks for the feedback and keep enjoying , These pancakes popped up for me on youtube yesterday so I decided to make them this morning. Yum! This is some serious pancake perfection right here! But I didn’t spray it nor did I let it cook so long that the top was dry. Thanks so much! Oh wow well I can totally see why mine failed then! These tasted amazing! You are a busy baking bee today! It would probably be about 1 1/2 cup oats before blending. Too much tapioca and they will be gummy. Cook another 4-5 minutes. Calories 140 kcal. I am so happy these are a stale for you and that I can help at least a little bit with your vegan journey. They have the perfect, light and fluffy texture! That way the batter won’t spread as much when you put it in the pan. It should be really thick and more scoop-able than pourable, if not add more flour. Maybe you made these several times before figuring out how to get your pictured results and you can help me figure out what happened? I am so happy you enjoyed them, Monique. We were running trials for a blender pancake recipe, too! Thanks! Definitely could be the baking powder then. I doubled the recipe which I didn’t need to do for three people. Cook Time 15 mins. I think we all need a pancake ring 101 lesson from Brandi, she has it down! Plus I don’t rewatch it months later and think “why was I rambling so much!? I am going to try them without the blender next time. So true! I love it’s natural bit of built in sweetness Thanks Ashley! Thanks Harriet! Wow, my husband and I both loved them. I had a bit of a pancake disaster during the weekend: I used all kinds of leftovers for the batter (including leftover oatmeal and leftover avocado pudding..hahah what was I thinking…). Very interesting, that sounds really healthy and simple! And I feel your pain with the pancake ring Natalie!!! And water. I totally agree with you about using lemon juice to get a fluffier pancake, or in any bakery, I use it in almost everything. It was actually quite funny how weird they turned out. Love the apple sauce in there! Carefully flip the pancake over and cook a few more minutes until it is cooked on both sides. And yes I suppose the blender isn’t really necessary I just use it for everything without thinking haha. Could i mash the apples into a sauce? I was really wondering if I should freeze the mix or the actual pancakes after they were cooked. Haven’t tested these with other flours yet, but based on what you have I think either the quinoa alone or a combo of the brown rice and tapioca would work. I did cook them towards the lower side not wanting them to scorch. A few possible issues I can think of: 1) Your baking powder is old and not giving them the fluff factor 2) The batter was too thin so spread too much when you put it in the pan. I’m so glad you went ahead and ordered a new Vitamix, I’m afraid you would regret getting anything else since you already know how amazing they are. The perfect pancake for that scenario–I hope you enjoy! Flip. Thanks for this recipe, not a ripe banana fan! You’ll never want to go back to eating oil or sugar again after you taste these! Didn’t change a thing in the recipe. I am SO happy to hear it Alexandra!! And I have been so sad not being able to eat the foods I wanted to eat and then a miracle… I found your blog and have been able to enjoy the most delicious food! it’s brilliant and i can have them every day, actually craving them and have been making them for half a year so it’s not just a new favorite obsession. Yum! I rarely buy the remade oat flour too since it is so easy to make, but I have no doubt industrial equipment can get a much finer flour than my blender. Haha well let’s hope that day never comes, but thank you for the wonderful feedback and enjoy the rest of your weekend! Me too! I make a pancake with ground millet and chickpea flour and ground flax. Originally published June 3, 2016. Course Breakfast, Dessert. I made yours and they are really good. Kidding :D). My daughter mows them down with just a little butter or peanut butter on top. Emma B. Kumer for Taste of Home. They turned out surprisingly not gummy at all! Kids wouldn’t eat them unless I topped them with chocolate sauce and nice cream (and it still tasted quite odd). Amanda November 10, 2015 at 6:51 pm # You sure can. Just make sure you blend on high till it’s really nice and fine . Funny, I was thinking the same so I went ahead and cored my small apple and “nuked” it for a few minutes before I used it, and that was fine. And I understand your feeling on the blob. These look so fluffy and delicious! The high heat activates the leavening agents better. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 5 from 6 votes. The perfect weekend breakfast, right!? Mash the chopped banana in a bowl until it forms a smooth paste. I know you use sweet potato in some of your pancakes, I think the cooling thing must be where I went wrong I think dates would make them gummy too tbh. Yep, totally work without a blender and YES to the salt addition! I am so happy that you BOTH liked them, and I almost always add a generous dash of cinnamon too–so good! You will be surprised by how good these Three Ingredients Pancakes taste. Be sure to use certified gluten free oats, if needed. Thank you for taking the time to leave a comment, I really appreciate the feedback, and I hope you enjoy many more fluffy batches to come . Thank you so much Emily! Even if you aren’t going completely sugar-free, a sugary breakfast sets up for a sugar crash by late morning. No that’s definitely not part of the pancake plan, I’m so sorry! I mixed the ingredients by hand and that worked just fine. This site uses Akismet to reduce spam. Also did you use freshly squeezed lemon juice? Do you have any tips? https://chocolatecoveredkatie.com/flourless-pancakes-vegan-banana It did spread pretty thin all on its own. Banana pancakes are one of my favorites but most pancake mixes include sugar and they are not very nutrient-dense. And what temp did you cook them on? I use it in several of my pancake recipes and they are always fluffy and amazing, works well when combined with the right ingredients. Reply . They are tasty. I’m so glad you like the oil-free recipes, thanks Nelda! Great idea on the protein addition, I love that! I’LL TRY THAT TOO. My husband has rejected my previous attempts at vegan pancakes, but he like these! Since I rarely have applesauce on hand but always have apples… think I could just toss a small chopped one into the blender with the rest of the ingredients? Pancakes are a great way to start any day! I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises! This recipe never gets old! Hi, Natalie! such a good recipe!! But sometimes (like right now) my banana stash is running dangerously low…must ration the bananas! You must cook it on quite a low heat then. There are two possibilities here 1) the temp was too high so the edges cooked before the center had time to. The whole family enjoyed them. I LOVE using applesauce in my pancakes, rather than banana. I am so grateful for your blog, I am pregnant and have so many food sensitivities that it has been really difficult. I’ve been eating a ton of my buttermilk pancakes lately, but I will have to try these sometime, especially since I love oat flour, but using all oat flour has resulted in gummy/too dense results for me, but I’m sure the baking soda helps that here, soooo can’t wait to try! Also I just posted a new pancake recipe with buckwheat flour and I have one with quinoa flour as well that I find are both more surefire when it comes to texture/fluff. I am so happy you all liked them so much. . I don’t have any apple sauce…..but i do have apples. With heaps of cinnamon of course. How would you modify this recipe to make a single serving for just myself? Mouth watering! Love that you used applesauce in the recipe yum! glad I was able to help! Thawed them out and they were too watery. The ingredients are simple, the prep time is quick, the result is marvelously pillowy with a perfect crumb when you cook them right – don’t waste your maple syrup on any other pancakes because this is The Best Fluffy Vegan Pancake recipe. I used to be a great pancake maker until I went vegan and no other recipe compares to this! Will definitely repeat. Thanks Linda . Wooo! ★☆. No bananas in the batter just means more for topping <3. How long, if at all, would the batter last in the fridge if I premade it? I had to add some more liquid because I didn’t use a blender, I just mixed by hand, and they came out really well. Next time I will add a teaspoon of cinnamon per his request. Even cold. Haha, yes it seems everybody uses banana in their pancakes and they always look gummy and raw in the middle, but applesauce, I love applesauce! Natalie, I am so grateful for this recipe!!!! But I’m so happy everyone liked the pancakes, getting non-vegan AND kid approval is not always easy. I have no idea how I followed the recipe to a tea but my pancakes come out flat and stick to my nonstick and cast iron pan. DON’T FEEL IGNORED. Would white whole wheat flour work? Mid photoshoot snacks are necessary ya know! Yeah…….Mission Accomplished ?? I’m from Europe and I’m not really used to metrics. Ugly pancakes are just as delish as perfectly round ones. Even a little bit can change things. Thank you so much!! Ok, I made this recipe and it’s amazing!! I tried it with a silicon pancake ring someone gave me and a cookie cutter, neither went well. the way it works for me is making them on the griddle, they turn out round and fluffy. I like to get every bit of goodness but one question? The fluffiness surprised me actually, I need to give applesauce more credit as an oil substitute . Also, not sure where you live but you may be able to find oat flour that is already ground either at your grocery store or online as well. Grease a skillet or griddle with cooking oil spray and bring to medium heat. wei January 4, … Just made these but with flax and cold water instead of the apple sauce, and a little coconut oil on the pan. If you said the batter was thick and it looked similar to the consistency in the video then you are probably fine on measuring and I wouldn’t make it any thicker. Maybe try these quinoa flour ones next time: https://www.feastingonfruit.com/fluffy-quinoa-pancakes/ More fluffy and less dense in my opinion. They’re the […], […] Fluffy Vegan Pancakes by Feasting on […], Your email address will not be published. I would probably half it, that will give you 2-3 medium sized pancakes which I think makes for a good serving size . That was definitely the money shot in this batch Pour shots are stressful but so worth it if they work. 1 large banana – mashed (should make roughly 1/3 to 1/2 cup of mashed banana) 2 organic free range eggs; 1/8 tsp Flannerys Own Gluten Free Baking Powder ; Method. Servings, calories, carbs …. They cook up like real pancakes. , I am so happy they worked for you with the flax addition, a little extra flour would probably solve the sogginess/sticking issue too. Or you could even try non-dairy yogurt, but I haven’t tested that version yet . i think this will be my favorite recipe till there no more pancakes in this world thanks for sharing!!! Best pancakes I have EVER made/had. Natalie!!! I get it, not everyone loves bananas. , YAY!! It is so frustrating when to be craving something you can't eat, especially when you are pregnant and deserve to be nourishing your body with what it wants. These cook best at a very low heat! I usually use rolled oats to make oat flour. I like the way you think! I love this! These 3-ingredient pancakes are just what you need! I am so happy they were a success and your new go-to, that’s what I like to hear Thanks for the feedback Ashley and have a wonderful rest of your weekend! Happy this worked out for you! Heat a non … THANK YOU!! Do you think this recipe can work too? My baking soda was brand new and the baking powder says best used by May 2016. They cooked up like any other pancake. Cook pancake until bubbles appear on the surface and begin to pop. That’s a terrible way to start your day! For instance I always use Almond Breeze almond milk (sugar free) but I do know that Silk almond milk has a much thicker consistency, which I do not like for drinking. Also I know a lot of people who bake Vegan goods (although not necessarily Gluten Free) use Soy milk, because as they say, the higher protein yields a better result! The lemon juice and maple syrup in the batter really bring these pancakes to the next level! Oh Natalie these never set up for me They certainly don’t look anything like the picture not even the same color. I never have an issue. They are perfect for breakfast or as a healthy dessert. Just add more flour! The first pancake will likely come out looking unevenly colored, but the pancakes you cook in the same spot after should look golden brown on top. 1 ripe banana; 2 eggs; 2-4 tablespoons of oats; If you’re really pinched for ingredients, you can actually make these pancakes with only two things: eggs and bananas. Such a great idea to use applesauce instead of bananas! (tho I occasionally use ripe plantains instead..sweet without that acrid paint thinner taste). Read More. Felicitations, Natalie! 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