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These Vegan Banana Oat Pancakes need just 7 ingredients and a blender. Gluten-free, satisfying and delicious Banana Oatmeal Pancakes! Vegan Breakfast Soy-free Recipe. Jump to Recipe
Starting the new year with these Easy Banana Oat Pancakes! Just blend up banana, oats, sweetener, leavening and a bit of almond flour and done!
These pancakes are best served fresh as they are fluffy right off the girdle. With no gluten, the fluffyness tends to reduce on cooling. Refrigerate the batter to keep for longer and make the pancakes when ready to serve! Add spices or blends of choice for flavor, add some candied fruits, chocolate chips or nuts to the batter for variation
Ingredients for Vegan Banana Oat Pancakes
- a ripe banana
- old fashioned oats
- almond flour for a bit of hold, moisture and texture. You can use other ground up nuts or seeds such as sunflower or pumpkin. Some of these will add a stronger flavor.
- tapioca starch or other starch for binding
- baking powder and lemon juice for leavening
- cinnamon or vanilla for flavor
- non dairy milk such as almond milk, soy milk, light coconut milk or oat milk
How to make Vegan Banana Oat Pancakes
Blend everything for a minute. Let sit for 5 mins, then blend again until smooth.
Cook the batter on a skillet over medium heat. Cover he pan in between to keep the moisture in and to cook the pancakes faster.
Once bubbly, Flip and cook the other side. Stack and serve with maple syrup, vegan butter, fruits or toasted nuts.
More Pancakes to try
- Chocolate Cake for 2, Chocolate Pancakes with ganache.
- Tiramisu Pancakes.
- Cinnamon streusel Pancakes
- Samoa Cookie Pancakes
- Cinnamon Swirl Cake
- Banana French Toast
Vegan Banana Oat Pancakes (Gluten-free)
Ingredients
- 1 medium ripe banana
- 1 cup old fashioned oats, , certified gluten-free if needed
- 3 tbsp almond flour, , (or other nut flour or pumpkin seed flour - i havent tested with these)
- 1 tbsp tapioca starch, , or cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon or vanilla extract, , or other spice blends of choice such as pumpkin pie spice or chai spice
- 1 tsp lemon juice
- 3/4 cup non dairy milk such as almond milk, , soy milk, light coconut milk or oat milk
Instructions
- Add everything to a blender. Blend everything for a minute. Add a tbsp maple syrup for sweeter if you like. Let sit for 5 mins, then blend again until smooth.
- Heat a thick bottom skillet over medium heat. Grease if needed. Add a ladleful of the batter. Cook for 2 tot 3 minutes, cover the pan to help keep the moisture in and cook the pancakes faster. When the pancake batter gets bubbly, slip and cook for another 2 mins. (Cooking time varies with pans and stoves)
- Stack and serve immediately with maple syrup, vegan butter, fruits or toasted nuts.
- Variations: Add spices or blends of choice for flavor, add some candied fruits, chocolate chips or nuts to the batter for variation
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and very easy to make
Awesome
Gosh these were absolutely amazing !! Thank you as always 🙂
thanks for stopping by
Great recipe! I didn’t have banana so I used fresh kabocha squash in its place and arrowroot flour in place of tapioca. They were very fluffy!
good to know – thank you
We LOVE these! Question, can I use this batter to make waffles with?
thanks! sure – that sounds yummy. just spray the waffle maker w oil
Just awesome 😍😍! I have tried your gf carrot pancake too .. your recipes are a boon to all those on dietary restrictions
Thanks!!
Another winner from Richa! Five minute prep; delicious flavor.
well put. thank you Linda
Hi Richa!
I love your recipes and these pancakes are so yummy. I’m having trouble with the consistency of the batter. The pancakes never bubble when cooking and the batter is hard to pour/spread. I thought it might be the heat from the vitamix making the batter gummy. I use your recipe as written, tried different starches but nothing made a significant difference. Any thoughts?
Hi Vee! sorry to hear that they didn’t turn out. which different starches did you use? which heat level did you use?
i had the same issue, batter was quite dense, much more than other pancake recipes i’ve tried and did not bubble on the griddle, didn’t fluff up at all. i mixed in vitamix to try get it to a smooth batter. was it over blended? i don’t know. i followed the recipe exactly with the ingredients and amounts. the finished pancakes still seemed doughy instead still. i had it on medium heat.
Wow! So dang good. The flavor was wonderful and they rose beautifully.
I’ve made this so many times now and it turns out delicious no matter what substitution I do. These pancakes are light, fluffy, slightly sweet from the bananas. I have doubled and tripled the recipe. Instead of milk, I’ve added more oat flour or almonds and then water. I’ve also tried half sorghum flour and half oat flour. Instead of almonds or almond flour, I’ve tried sunflower seeds and pumpkin seeds. Best of all, no oil, no sugar, gluten-free. Great versatile healthy recipe!
Wow such great ideas! So glad you enjoyed this!
These turned out so well … I confess I was genuinely surprised as I’m not a “great cook”. To clarify, I didn’t have the flour, tapioca or cornstarch, and still – preparation was easy, each pancake turned out “looking like a pancake” and tasted great. Even better with syrup! I can easily recommend this recipe for it’s ease in making, and either having more vegan-type meals or fiber in your diet.