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4 Ingredient Pancakes

I recently posted this video showcasing what a whole week of vegan breakfasts looks like for me. I filmed Monday through Friday and as you may have guessed, these pancakes were my breakfast on Friday.

What better way than pancakes to ring in the weekend, am I right?

You may be wondering who on Earth has time to make pancakes on a Friday morning, but this healthy version of one of my favorite breakfast foods requires only 4 ingredients and they all get dumped into a blender (To quote Queen Ina, “How easy is that??”)

I sip my coffee and listen to a podcast or the morning news while they sizzle away on the stove, and in no time at all, breakfast is served.

These pancakes are filling, fiber-rich, and (since I like to make them with soy milk) packed with a bit of plant-based protein too. A slathering of creamy almond butter and some tart raspberries on top offer additional nutrition, but I like the way they make these pancakes taste: like a warm PB + J 🤗

Healthy and delicious – and best of all, VEGAN! How’s that for a Friday morning?

Hope you guys enjoy these 4 Ingredient Pancakes. Be sure to read the notes below for more tips and an even faster cooking hack that every busy person should know 🙂



  • 1/2 cup old fashioned oats
  • 1/2 cup plant milk
  • 1 ripe banana
  • 1/4 tsp baking powder
  1. Combine all four ingredients in a blender and blend for about 30 seconds or until smooth. 
  2. Let the batter sit for at least 5 minutes to thicken. The batter will be thin at first, but it will thicken after a few minutes. If it gets too thick while you’re making the pancakes, add a little splash of plant milk to thin it out 🙂
  3. Then warm up large non-stick frying pan to medium heat. I grease the pan with refined coconut oil but you can use whatever you like. Pour 2-3 tablespoons of batter into pan, cover with a lid, and cook for 2-3 minutes or until small air bubbles appear all over the surface of the pancake.
  4. Gently flip and cook for an additional 2 minutes or until golden brown and set in the center.
  5. Repeat with remaining batter, lowering the heat between batches of pancakes as necessary. Low heat and a non-stick skillet are key for this recipe 🙂
  6. Serve warm with maple syrup, almond butter, and fresh fruit. 

Optional Topping Ideas:

  • plain unsweetened vegan yogurt
  • almond butter or peanut butter or tahini
  • maple syrup (warm is best in my book!
  • fresh or thawed frozen berries
  • a sprinkle of hemp seeds, toasted coconut, vegan granola, or vegan chocolate chips

TIP: Remember, the trick with this recipe is low heat! These pancakes are delicate since they only have a few ingredients, so you need to give them time to set and form a lot of air bubbles before flipping. I keep the heat on medium for the first round and lower it to medium-low for the remaining pancakes.

For a crash course in perfect pancakes, watch the video below 🙂 Pancake 101 starts at minute 2:33.

  1. You want to use a very ripe, spotty banana for this recipe. When the banana is a bit over ripe, the starches are broken down and the consistency is creamier. This makes for a sweeter, more luxurious pancake and it also doubles as an egg and oil replacer to help bind all of the ingredients together.
  2. HATE FLIPPING PANCAKES?? Try these Pancake Muffins instead. They cook all at the same time (in less than 15 minutes) in the oven instead of on the stove. Such a game changer!
  3. I use unsweetened soy milk for this recipe because it’s creamy and full of protein! I love both Eden Soy Organic Soymilk and Silk Organic Unsweetened Soymilk.
  4. HATE BANANAS? Sub 1/2 cup of unsweetened applesauce instead of the banana 🙂 I like adding cinnamon or apple pie spice when I do it this way.
  5. A pinch of salt, a few drops of vanilla, or one drop of almond extract can be nice to add into the batter too. I also sometimes add a little cane or coconut sugar to help them brown a bit more on the outside. A dash of cinnamon, cardamom, or lemon zest can also be added to change up the flavors if you like! Have fun and play around with different combos 🙂

Hope you guys love these pancakes! For more vegan breakfast ideas, watch the video below. But before you do, look to the right of your screen (bottom on mobile) and you’ll see a little subscription box in the side bar. Enter your email there to receive a notification whenever I post a new recipe here! It’s totally free and I think it’s a handy way to stay on top of my latest vegan recipes!

If you make these pancakes, tag me in a pic on Instagram so I can see!

My Instagram: https://www.instagram.com/nikkivegan

Happy cooking!

Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram


  1. Ranjani
    March 29, 2020 / 5:45 pm

    These came out so well! ✨

    • Nicole
      March 30, 2020 / 4:37 pm

      I’m thrilled to hear that! I love these pancakes, so I’m glad you enjoyed them 🙂 Thanks for letting me know!

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