Any given Saturday morning is likely to be a Banana Oatmeal Pancake morning at my house with these delicious vegan pancakes!
Pancakes are my husband’s favorite, and Saturdays are a great time to make them. Many times, I will cook a double-batch and freeze the leftovers.
They freeze very well and make a quick breakfast on fast-paced mornings. Top them with any fruit you have on hand and enjoy!
One of the main ingredients is whole oats that you simply blend in a food processor or blender to create oat flour. Oat flour can also be used in other recipes like my Heavenly Tootsie Rolls.
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.
For more information on cooking with oat flour checkout 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.
Nutrition in Oats
Oats are a whole-grain food and are rich in fiber, manganese, the B vitamins thiamin and riboflavin, vitamin E and protein. They’re also low in sodium and fat and free of sugar, cholesterol and saturated fats.
One cup of rolled oats contains 160 calories, 3 grams fat, 10 milligrams sodium, 28 grams carbohydrates, 4 grams fiber and 6 grams protein; it also provides 4 percent of the daily value for calcium and 12 percent of the daily value for iron.–LiveStrong
Sometimes we top these pancakes with peaches and strawberries.
Other times it’s diced apples and strawberries. Or really just whatever fresh fruits we have on-hand.
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
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
Out of all the vegan pancake recipes I’ve tried, this one has been my favorite ? The hubby loves them with mini vegan chips and I use flavored extracts to change it up sometimes ?–Nita B.
We make these up, in the waffle iron, in big batches since they freeze so well. ? Yummy!!!” Lisa H.
Recipe from The Cancer Survivor’s Guide by Dr. Neal Barnard
Other Great Vegan Breakfast Recipes Include:
- Breakfast English Muffins
- Healthy Breakfast Scramble
- Fruited Quinoa
- Smoked Tempeh Bacon
- 15 Plant-Based Breakfast Ideas
- 1.5 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 or, I used 1 tbsp. unrefined sucanat sugar
- 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 large bowl, and mix together.
In another 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.
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.
Vegan Banana Oatmeal Pancakes can be cooked in a non-stick pan like the one I use that is pictured below. Absolutely zero oil is needed!
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