Kickstart your morning with a stack of our deliciously healthy vegan banana oat pancakes! Made in the blender, these beauties are packed with wholesome rolled oats and naturally sweet bananas, but you'd never know it. Ready in less than 15 minutes!
If you’ve followed my recipes, you know I have a picky eater. My daughter usually avoids anything remotely “healthy,” but these vegan banana oatmeal pancakes? She devours them like they’re dessert!
Made with ripe bananas and rolled oats (and no eggs!), everything blends up in minutes. I skip the maple syrup and top them with berries and bananas—perfect for busy mornings!
These pancakes are fluffy, naturally sweet, and packed with fiber, making them filling and perfect for fueling your day. They’re also a great way to use up ripe bananas like my Vegan Banana Bread with Walnuts, Banana Bread Chocolate Chip Cookies, or Biscoff Baked Oats.
And if you’re in the mood for more vegan pancake recipes, my Vegan Buttermilk Pumpkin Pancakes are another go-to, especially in the fall. Or, if you’re after a classic recipe, my Simple Vegan Pancakes are perfect for those mornings when you need something quick but satisfying.
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Why You'll Love This Recipe
- It's a blender pancake recipe! Just one blender and straight into the dishwasher it goes. Less mess, more pancakes - your sink will thank you!
- These pancakes are made without flour and packed with rolled oats and bananas, making them super filling.
- The little ones can help make them without turning the kitchen into a mess.
- They are vegan and gluten-free if you use certified gluten-free oats.
Recipe Ingredients
You’ll need simple ingredients to make these amazing vegan oatmeal pancakes. No need to buy a specialty flour, you'll be mixing the rolled oats right in with everything else! See the recipe card for quantities.
- Oats: Use whole rolled oats for the best texture.
- Plant-Based Milk: I use oat milk for this recipe, but it should also work with almond and soy milk.
- Banana: For the best flavor and texture, use a ripe banana with some black spots. They are sweeter and more flavorful, enhancing the pancakes' taste. Just make sure they're not overly ripe to the point of being mushy and unpleasant.
- Maple Syrup: The syrup gives the pancakes a browned exterior, too.
Vegan Pancake Toppings
- Fresh or frozen berries
- Sliced bananas
- Chopped nuts
- Vegan yogurt
- Drizzle of almond butter or peanut butter
- Caramelized apples or pears
- Fruit compote or jam, like Cranberry Orange Jam.
- Pomegranate seeds
- Grilled peaches or pineapple
- Vegan Nutella-style spread
- Vegan ice cream
- Vegan Whipped Cream
Additions and Variations
- Mix in a handful of vegan chocolate chips for a sweet treat.
- Add ½ cup fresh or frozen blueberries, raspberries, or strawberries to the batter.
- Fold in a quarter cup of chopped walnuts, almonds, or pecans for added texture and protein.
- If it's a special time of year, sprinkle a pinch of nutmeg or pumpkin spice into the batter for a warm, cozy flavor.
- Mix your favorite plant-based protein powder to protein - up your breakfast.
How To Make Vegan Banana Oat Pancakes
There are not many steps, but for those who like to see the magic in action, there are pictures. For the full recipe, see the recipe card and video.
Step 1: Combine all the ingredients in the blender and blend until completely smooth.
Step 2: Place ¼ cup of the pancake batter on a griddle or non-stick pan and cook over medium heat for 2-3 minutes on each side or until golden brown. Don't flip until you see bubbles and edges are set.
Recipe Tips
- Let the batter rest for a minute to thicken. This helps the oats absorb moisture, makes flipping easier, and allows the vinegar to do its magic.
- The riper the bananas, the sweeter and more flavorful your pancakes will be. But there’s a sweet spot—too ripe, and you’ll end up with pancakes that taste more like overripe bananas. You know what I mean - that super strong, overripe flavor.
- Use a good non-stick pan or griddle and heat it properly before pouring the batter. A lightly greased surface with some cooking spray or vegan butter is an option to prevent sticking, but don't overdo it, as they burn easily.
- Flip wisely. Wait until bubbles form on the surface and the edges look set before flipping. Then, raise one of the sides slightly to see if it's ready to flip. Patience is key!
- Make Ahead Tip: You can make the batter ahead of time and store it in the fridge overnight for an even quicker breakfast.
Serving Suggestions
- Try one of these 15 Delicious Vegan Sausage Recipes for a delicious side to your oat pancakes.
- Serve your pancakes alongside a vibrant, fresh fruit salad like my Red, White, and Blue Fruit Salad.
- Wash your pancakes down with a refreshing Homemade Vegan Mango Kale Smoothie or Vegan Warm Spiced Pumpkin Milk.
Storage and Reheating
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Extra batter can be refrigerated for 1–2 days (add a splash of plant milk if it thickens).
- To freeze, lay pancakes flat to freeze, then transfer to a freezer-safe container. Reheat straight from frozen using a toaster, toaster oven, or microwave. They’ll keep for up to 2 months.
Banana Oat Pancakes FAQS
Yes. You can make vegan banana oat pancakes without a blender—just mash the banana really well with a fork and use quick oats or finely chopped rolled oats for a smoother texture. Mix everything in a bowl by hand, let the batter rest for 5–10 minutes to soften the oats, and you’re good to go. The pancakes WILL have a bit more texture and be heavier (not fluffy).
No, I would not use quick oats. The texture will be different. Rolled oats give a heartier texture to the pancakes.
More Vegan Oat Recipes You'll Love
Vegan Banana Oat Pancakes
Ingredients
- 1 cup rolled oats
- ½ cup plant-based milk almond, soy, oat
- 1 ripe banana
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- cooking spray or a bit of oil/vegan butter for the pan optional
Instructions
- Make the Batter: Add the oats, plant-based milk, maple syrup, ripe banana, baking powder, vanilla extract, cinnamon, salt, and apple cider vinegar to the blender. Blend everything until you have a smooth batter. Let it rest a minute while you heat up your griddle or pan.
- Cook the Pancakes: Heat a non-stick pan over medium heat or a griddle to 300°F (150°C). Optionally lightly grease them with cooking spray or a bit of oil. Pour about ¼ cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve: Stack those golden beauties on a plate and top with your favorite toppings—fresh fruit, maple syrup, nut butter, or even a dollop of vegan yogurt. See the post for ideas.
Kathy says
These were so good. I would normally be skeptical about pancakes with no flour but who knew they could be so good you can hardly tell they're made with oat and bananas. Loved it and so did the kids.
Regi Pearce says
Ahhh, thanks Kathy! Glad you and the kids liked them.