These vegan banana oat pancakes are delicious and super easy to make. Perfectly sweetened with ripe bananas and packed with the wholesome goodness of oats, these pancakes are not only a delightful breakfast treat but also a nutritious way to mix up brunch. This recipe promises a stack of golden-brown pancakes deliciousness that's dairy-free, egg-free, gluten-free, oil-free, soy-free, and bursting with flavor.
Whether it's Mother's Day, Father's Day, Christmas morning, or any Sunday brunch, these healthy vegan banana oat pancakes will make your occasion a little brighter!
This recipe makes six to eight 5- to 6-inch pancakes or 3 to 4 servings.
What you need to make these banana oat pancakes
- Ripe banana
- Rolled oats (use gluten-free, if gluten-sensitive)
- Cinnamon
- Baking powder
- Baking soda
Optional Toppings
- Sliced banana
- Chopped walnuts or pecans
- Real maple syrup
- Berries
- Chocolate tahini sauce
- Nut or seed butter (e.g., almond butter, peanut butter, sunflower seed butter)
How to prepare the blender oatmeal pancakes
These pancakes are slightly fluffy. If you prefer a fluffier pancake, see the Pro Tip below.
Put a peeled ripe banana, rolled oats, cinnamon, baking powder, baking soda, and *water into a high-powered blender and blend until smooth and creamy.
*Note: this recipe does not use plant-based milk. I've found that water provides the best texture.
Preheat a nonstick griddle (or skillet) over medium heat.
Pour the pancake batter directly onto the heated griddle. I used this nonstick griddle—it's my favorite!
Before flipping, allow the bubbles to form throughout the pancake, and the outside edges begin to brown. This is the key to ensuring the pancake does not stick when cooking without oil!
When ready, flip the pancake and continue cooking for about 2 to 3 minutes. Carefully check for doneness before removing.
When all pancakes are done, add toppings of choice and enjoy!
Leftovers store well in the refrigerator for up to 4 days. For a meal prep option, you can freeze pancakes and warm them up in the toaster. Be sure to separate the pancakes with a small piece of parchment paper so they are easier to separate when you remove them from the freezer.
Pro-Tip
These pancakes are slightly fluffy. If you prefer a fluffier pancake, add 1 to 2 teaspoons of vinegar. It will react with the baking soda and provide more lift to your pancakes.
Why you'll love these healthy banana oat pancakes
- Blender pancakes mean there's less mess! You don't have to fuss around with a mixing bowl and flour. The blender spout makes it easy to pour the batter directly onto the griddle.
- This recipe is made with whole plant food ingredients like rolled oats and bananas.
- You can makes these as a meal prep option and store individual pancakes in the freezer. Put them in the toaster, like the sweet potato toast recipe, and enjoy with a smear of almond or peanut butter and sliced banana. Yum!
We hope you love this vegan banana oatmeal pancake recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Print
Vegan Banana Oat Pancakes
- Total Time: 15 minutes
- Yield: 3 1x
- Diet: Vegan
Description
These vegan banana oat pancakes are delicious and super easy to make. Perfectly sweetened with ripe bananas and packed with the wholesome goodness of oats, these pancakes are not only a delightful breakfast treat but also a nutritious way to mix up brunch. This recipe promises a stack of golden-brown pancakes deliciousness that's dairy-free, egg-free, gluten-free, oil-free, soy-free, and bursting with flavor.
Ingredients
- 1 ½ cups rolled oats (use gluten-free, if gluten-sensitive)
- 1 ½ cups water
- 1 banana, ripe
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Optional toppings
- Real maple syrup
- Sliced banana
- Chopped walnuts or pecans
- Berries
- Vegan chocolate tahini sauce
- Nut or seed butter (almond butter, peanut butter, sunflower seed butter)
Instructions
This recipe makes a slightly fluffy pancake. If you prefer a fluffier pancake, see the Pro-Tip below.
Put a peeled ripe banana, rolled oats, cinnamon, baking powder, baking soda, and *water into a high-powered blender and blend until smooth and creamy.
*Note: this recipe does not use plant-based milk. I've found that water provides the best texture.
Preheat a nonstick griddle (or skillet) over medium heat.
Pour the pancake batter directly onto the heated griddle. I used this nonstick griddle—it's my favorite!
Before flipping, allow the bubbles to form throughout the pancake, and the outside edges begin to brown. This is the key to ensuring the pancake does not stick when cooking without oil or butter!
When ready, flip the pancake and continue cooking for about 2 to 3 minutes. Carefully check for doneness before removing.
When all pancakes are done, add your toppings of choice and enjoy!
Leftovers store well in the refrigerator for up to 4 days. For a meal prep option, you can freeze pancakes and warm them up in the toaster. Be sure to separate the pancakes with a small piece of parchment paper so they are easier to separate when you remove them from the freezer.
Pro-Tip
These pancakes are slightly fluffy. If you prefer a fluffier pancake, add 1 to 2 teaspoons of vinegar to the blender. It will react with the baking soda and provide more lift to your pancakes.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- High-speed blender
- Nonstick griddle or skillet
- Spatula
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop & Blender
- Cuisine: American
MaryEllen Bunce
Great simple recipe. You do not have the amount of water listed..unless I am missing it?
Gigi & Sersie
Ah thank you, MaryEllen! It's a 1:1 oats to water. So, 1 1/2 cups oats and 1 1/2 cups water.
Janne P Swearengen
I have now made these pancakes twice and here's why. My first attempt was good but I mistakenly thought that maybe a 'small' amount of oat milk would help enrich the end product (NOT) and the baking powder, I later discovered, was significantly out of date. The end result was tasty but made thin and mushy pancake. So, after new baking powder and following the recipe totally, we did produce a much better pancake (which we froze for snacking). We also found that letting the batter rest for a bit also added some substance to the final cake. We DID so enjoy using the cast iron griddle and watching the cakes bubble up and resist with great effort the desire to turn them too quickly. This is certainly a great way to use those bananas that seem to over-ripen almost overnight. Give them a go!! Thanks Gigi and Sersie!!
Gigi & Sersie
Thank you for sharing your experience Janne. I love your advice to resist with great effort the desire to turn the pancakes too quickly. As far as experimenting with milk, we've tried it with different plant based milks and water turned out the best for us. Different milks have different things added to it that give you a wide range of textures and tastes.
Judy
I never knew you could make pancakes without butter or oil. Your tip to allow lots of bubbles to form to make sure its cooked BEFORE flipping was a gamechanger for me. thank you!
Gigi & Sersie
Yes Judy! Definitely waiting to flip makes all the difference. We're so glad you enjoyed the pancakes.