Easy 3 Ingredient Recipe for the Perfect Pancake

Pancake Tuesday is finally taking off in the USA. Who doesn’t want an entire day dedicated to the soft, fluffy dessert classics? What began as a religious attempt to use up foodstuffs before the fast of Lent became a regular celebration in many households, regardless of creed.

Shrove Tuesday precedes Ash Wednesday in the Christian calendar, a day to confess sins before Lent. Items forbidden during the Lenten fast, like eggs, sugar & fat, were combined to make pancakes. The tradition continues to this day in households around the world.

Once you’ve perfected a basic pancake recipe, the sky is the limit. There are a million ways to make it your own. Whether savory or sweet, a few simple store cupboard flavors and fresh, in-season fruit and berries can elevate a simple pancake to a wholesome, filling meal.

This recipe is vegan, but you can add whatever milk you have to hand. Use those over-ripe, spotty brown bananas for increased sweetness and to save on food waste. Oat flour is high in fiber, low in sodium, and gluten-free.  

3 Ingredient Pancake Recipe

1 over-ripe banana

1 cup oat flour

1 cup soy/nut milk

-The process couldn’t be simpler.

-Load the ingredients into the blender and create your batter.

-Using 1/3 cup measure, scoop batter onto preheated pan on medium heat.   

-Cook until bubbles appear and pop in the batter.

Flip the cake (dramatics optional) and cook on the other side 2-3 minutes longer until browned.

Serve pancakes with lemon juice and a pinch of sugar; that is the traditional way. Or smear on dairy-free cocoa spread, add chopped bananas and strawberries, and drizzle with agave.

Homemade apple sauce, fruit jam, or chopped nuts add to the nutrition profile.

If you prefer a sweeter pancake, add 2 Medjool dates before blending. To balance out an extremely ripe bananas, try a pinch of salt. Cinnamon, nutmeg, or maple syrup add taste without much fuss.

No oat flour in the pantry? Consider making your own. Blitz oats in the food processor until powdered. These dairy free pancakes keep in the refrigerator for up to a week and are suitable for everyone to enjoy. Building muscle? Add protein powder to power up your workout!

The most appealing aspect of this recipe? The measurements. Ingredients ratios of 1:1:1 are much easier to remember than most recipes; you won’t even have to write them down. It also creates less washing up, no bowl needed to mix and scoop straight from the blender to the pan.

Whether it’s your first time making pancakes, you’re looking for new (and less complicated) recipes or wondering how to cater to GF or vegan guests this Pancake Tuesday, this easy-to-master method will have them coming back for more.   

Now that's a flipping great recipe!