3-Ingredient Vegan Pancakes | Easy + Gluten Free
Cuisine: Pancakes, Breakfast
Yield: 4-5 mini pancakes
  • ½ cup rolled oats
  • ½ cup plant-based milk
  • ½ tsp vanilla extract
  • oil for cooking (coconut oil or rice bran oil)
  1. Preheat your oven to 50 degrees C. This is so you have a place to keep your pancakes warm until you've finished cooking the whole batch.
  2. Place all ingredients in a blender and blend until the pancake batter is thick and smooth.
  3. Heat a non-stick frypan on medium heat. (The pancake batter will thicken up slightly as you wait for the pan to heat up.)
  4. Put some oil on a paper towel and lightly coat the pan with oil, being careful not to burn yourself.
  5. Once the pan is heated, pour about 2 tablespoons of the mixture onto the pan and cook until bubbles have formed on the top.
  6. Now flip the pancake and cook on the other side for a further 30 seconds.
  7. Pop the pancake in the oven and repea until you have completed cooking all your pancakes.
  8. Serve with your favourite toppings, such as maple syrup, fresh fruit, nut butter, raw chocolate sauce, etc.
Recipe by The Life List at https://thelifelist.co/3-ingredient-vegan-pancakes/