Any given Saturday morning is likely to be a vegan pancake morning at my house with these delicious banana oat flour pancakes. They are light and fluffy, sugar-free, and gluten-free!
Pancakes are my husband’s favorite, and Saturday mornings are a great time to make them for us. Many times, I will cook a double batch and freeze the leftovers.
What is great about oat flour pancakes? They’re…
- Perfectly sweet
- Freeze well
- Easy to make
These vegan oatmeal pancakes freeze very well and make a quick breakfast on fast-paced mornings. Top them with any fruit you have on hand and enjoy!
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Ingredients in banana oat pancakes
- oat flour (made from oats in blender)
- baking soda
- almond milk
- maple syrup
- walnuts (optional)
Oat flour can be purchased in health food stores, but why do that when all you need is oats and a blender? It can be made at home for a fraction of the cost.
How to make pancake oat flour in a blender
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Making these healthy banana and oat pancakes begin with blending up your own oat flour in less than 5 minutes. No kidding!
Next, blend or pulse oats until they are ground into powdery flour, approximately 1-minute or less. Time will depend on the power of your appliance.
If needed, stop and stir oats then pulse again to make sure they are completely blended.
One cup of oats makes just under 1-cup of flour. There is about 1 tablespoon difference, with the finished flour product being the lesser measurement.
For more information on cooking with oat flour check out How to Make Oat Flour & 10 Recipes that includes Zucchini Fudgy Brownies, Healthy Vegan Oat Bar, Zucchini Fritters, Breakfast Waffles, Blueberry Oat Muffins, Tootsie Rolls, and more.
How to make banana oat pancakes
First, begin by making the oat flour as described above. It’s super simple!
Next, add all the dry ingredients (flour, baking soda, salt, walnuts) to a large bowl, and mix together. I love to use a really big bow for this because in a couple of steps we’ll combine wet and dry ingredients in this bowl, and I always like to have plenty of room for stirring.
In another smaller bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup (or unrefined sugar), apple cider vinegar, and almond milk). Whisk together thoroughly.
This is where the large dry ingredient bowl comes in handy. Combine both bowls–dry ingredients and wet ingredients, and stir well.
Heat large nonstick skillet. I use an Ozeri pan and am able to cook these with absolutely no oil. It’s my favorite!
Pour small amounts of batter onto the heated skillet and cook until the tops bubble and edges are dry.
Turn pancakes over and cook the other side for about 1 minute, until golden brown.
Serve immediately with maple syrup drizzled over the top. We also love to add berries like strawberries, blueberries, raspberries, or blackberries.
*Originally published February 28, 2015.
Tips for making banana oat flour pancakes
Use a large bowl for the dry ingredients and a medium bowl for wet ingredients.
Thorough whisk together the dry ingredients before pouring the well mixed wet ingredients. This allows for a much smoother transition of ingredients.
If the batter is allowed to sit for a few minutes, it will continue to thicken. So, the batter for the last few pancakes will likely need to be thinned out just a little by adding an additional 2-3 tablespoons of almond milk.
I put the pan lid on my pancakes immediately after they are poured to help them cook faster and thoroughly even in the middle. Once I flip them to cook on the other side, I leave the lid off because the middle of the cakes should be done by then.
Before freezing, allow the pancakes to cool completely uncovered so they won’t develop condensation on the inside of your airtight container.
Sometimes we top these best vegan pancakes with peaches and strawberries.
Other times it’s diced apples and strawberries. Or really just whatever fresh fruits we have on-hand.
A great addition to these delicious pancakes is my Smoked Tempeh Bacon.
Comments from followers
This recipe is the best I have ever made. I should have done the double batch. These are GOOD! Gone! AND NO OIL! –Ray M
Original vegan banana recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard
Your Questions Answered:
Q: Are oat flour pancakes vegan and gluten-free?
A: Yes! These vegan banana pancakes are gluten-free. Oats are naturally gluten-free. The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats.
For those that need to be particularly careful, these certified gluten-free oats are a good option.
Q: How can I cook these without using oil in the pan?
A: You’ll need a nonstick pan, and I highly recommend this Ozeri pan. It keeps the pancakes from sticking to the bottom and makes them easy to flip.
Q: Can these pancakes be frozen?
A: Absolutely! I freeze them all the time. When you’re ready, just defrost them be reheating in the oven or toaster. They are terrific and crisp right back up.
Other great breakfast recipes
- Best Vegan Blueberry Muffins
- Breakfast English Muffins
- Healthy Breakfast Scramble
- Fruited Quinoa
- Smoked Tempeh Bacon
- 15 Plant-Based Breakfast Ideas
- 1-1/2 cup oat flour, easily made by blending old-fashioned oats in blender, dry
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup chopped walnuts
- 1 ripe banana, mashed
- 1 Tbsp. pure vanilla
- 1 Tbsp. maple syrup
- 3/4 cup applesauce
- 1-1/2 tsp. apple cider vinegar
- 1 cup vanilla almond milk, plain will work fine too
- Making oat flour is simple. Just put whole oats into a blender or food processor.
- Blend oats until soft and powdery. This will take less than 1 minute.
- Add all dry ingredients (flour, baking soda, salt, walnuts) to a large bowl, and mix together.
- In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup, apple cider vinegar, and almond milk). Whisk together thoroughly.
- Combine both bowls–dry ingredients and wet ingredients, and stir well.
- Heat large nonstick skillet. I use an Ozeri pan and am able to cook these with absolutely no oil.
- Pour small amounts of batter onto the heated skillet and cook until the tops bubble and edges are dry.
- Turn pancakes over and cook the other side for about 1 minute, until golden brown.
- Serve immediately with maple syrup drizzled over the top.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 282Cholesterol: 0mgCarbohydrates: 26.9gFiber: 3.5gProtein: 5.5g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.