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. Get ready to blend, pour, and devour - they are so good!
These little flapjacks of joy are not only ridiculously healthy but also so delicious that you'll forget they're good for you...seriously.
If you've read my recipes, you know I have a picky eater in the house. My daughter has always turned her nose up at pancakes that are remotely healthy or "granola-ish." Earthy pancakes? She'd rather eat cardboard. But these vegan banana oat pancakes? She devours them like they're made of chocolate and unicorn magic!
Made with just a few ingredients - hello, ripe bananas and rolled oats! - everything gets tossed into one blender. I don't even use maple syrup as a topping - just some berries and bananas, and I'm good to go. This makes them a plus for busy mornings.
These healthy pancakes are fluffy, naturally sweet, and packed with fiber, making them filling and perfect for fueling your day correctly.
They are also vegan and gluten-free if you use certified gluten-free oats.
If you want to try other delicious pancake recipes, try Vegan Buttermilk Pumpkin Pancakes and a more traditional recipe for Easy Fast Vegan Pancakes.
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Why You'll Love This Recipe
- Easy Recipe: It's a blender pancake recipe! Just one blender to rule them all, and straight into the dishwasher it goes. Less mess, more pancakes - your sink will thank you!
- Healthy Goodness: These pancakes are healthy and tasty, made without flour and packed with rolled oats and bananas, making them super filling.
- Kid-Friendly: Even your pickiest pint-sized critics will be too busy munching to complain. Bonus: The little ones can help make them without turning the kitchen into a mess.
- Versatile: Top them with fruits, nuts, or a drizzle of maple syrup, and watch as your breakfast transforms into a healthy masterpiece you can eat without guilt.
Recipe Ingredients
You’ll need the following 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.
Ingredient Notes
- 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: I love maple syrup in this recipe. It gives the pancakes a browned exterior too.
Optional Toppings
- Fresh or frozen berries
- Sliced bananas
- Chopped nuts
- Vegan yogurt
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 on 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.
- Blend the ingredients until smooth for a consistent batter. The consistency should be perfect, but add a splash of plant-based milk if it's too thick or sat too long.
- 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.
- Cook on medium heat. Too high, and they’ll burn on the outside while staying raw inside; too low, and they’ll be dense. You will probably need to adjust the heat the more pancakes you cook, and the residual heat increases.
- 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!
- Freeze for Later: Make a big batch of the oat pancakes and freeze the extras. Just reheat in the toaster or microwave for a quick and easy breakfast during the week.
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
- Vegan Sausage: Try one of these 15 Delicious Vegan Sausage Recipes for a delicious side to your oat pancakes.
- Fresh Fruit Salad: Serve your pancakes alongside a vibrant fresh fruit salad.
- Classic Combo: Top your pancakes with fresh berries or bananas, a drizzle of maple syrup, and a sprinkle of chopped nuts for a healthy feels like you're cheating breakfast treat.
- Berry Compote: Pair your pancakes with berry compote. It’s a delightful blend of fresh berries and a touch of citrus that perfectly complements the banana oat pancakes.
- Nut Butter Drizzle: Drizzle your pancakes with almond butter or peanut butter for more protein.
- Vegan Yogurt: A scoop of vegan yogurt adds a creamy, tangy contrast to the sweet pancakes.
- Smoothie: Wash your pancakes down with a refreshing smoothie or Vegan Pumpkin Spice Steamer.
Storage and Reheating
- Storage - Keep any leftover pancakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days. Any remaining batter can also be stored in an airtight container for about 1-2 days but it may thicken up. Add a tablespoon of plant-based milk and stir well to thin it a bit.
- Reheating - To reheat, pop the pancakes in the microwave for about 20-30 seconds or warm them in a skillet over medium heat for a few minutes until heated through. For a firmer texture, you can also reheat them in a toaster.
- Freezing - For longer storage, you can freeze the pancakes. Lay them flat on a baking sheet and freeze until solid. Then, transfer the frozen pancakes to a freezer-safe bag or container. They’ll keep for up to 2 months. When ready to eat, reheat the pancakes directly from the freezer using a toaster, toaster oven, or microwave.
Additions and Variations
- Chocolate Chips: Mix in a handful of vegan chocolate chips for a sweet treat.
- Berries: Add fresh or frozen blueberries, raspberries, or strawberries to the batter for fruity bursts in every bite, but make sure they are small berries.
- Nutty Crunch: Fold in a quarter cup of chopped walnuts, almonds, or pecans for added texture and protein.
- Spice it Up: If it's a special time of year, sprinkle a pinch of nutmeg or pumpkin spice into the batter for a warm, cozy flavor.
- Protein Boost: Mix your favorite plant-based protein powder to protein - up your breakfast.
- Seeds: Add a tablespoon of chia seeds, flaxseeds, or hemp hearts for an extra nutritional boost. These will thicken the batter quickly, so work fast after adding them to maintain the same density.
Frequently Asked Questions
You can use a food processor to blend the ingredients instead. If you don't have a food processor, try oat flour. I haven’t used oat flour for this recipe, but if you do, keep in mind that one cup of rolled oats yields about ¾ cup of oat flour, so you'll need to adjust the quantities accordingly.
No, I would not use quick oats. The texture will be different. Rolled oats give a heartier texture to the pancakes.
More Vegan Breakfast Recipes You'll Love
What did you think?
Got a minute? Dive into the comments and rate these vegan banana oat pancakes to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Banana Oat Pancakes
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. Get ready to blend, pour, and devour - they are so good!
- Total Time: 11 minutes
- Yield: 6 pancakes 1x
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.
Notes
It should be a perfect slow pour out of the blender, but if the batter is too thick, add a bit more milk; if it’s too thin, add a touch more oat flour.
Make sure your cooking surface is preheated before adding the batter. This ensures your pancakes cook evenly and develop a nice, golden-brown exterior. It helps to prevent sticking and ensures that the pancakes start cooking immediately, resulting in a better texture and fluffiness.
You should only lightly spray your pan or coat it with a bit of oil or vegan butter if necessary. Too much can cause the pancakes to burn, resulting in a less-than-ideal flavor and look.
Lift the edge of the first pancake to see if it is browning and ready to turn. You may need to adjust the heat if it's cooking too fast on the outside and leaving it uncooked on the inside.
Nutritional information is only an estimate and does not include maple syrup or any toppings.
Keep any leftover pancakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days. Any remaining batter can also be stored in an airtight container for about 1-2 days, but it may thicken up. Add a tablespoon of plant-based milk and stir well to thin it.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: breakfast
- Method: griddle
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 104
- Sugar: 6.5 g
- Sodium: 115.7 mg
- Fat: 0.3 g
- Carbohydrates: 21 g
- Protein: 2.3 g
- Cholesterol: 0 mg
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.