Best Banana Oat Flour Pancakes (Vegan)

This post may contain affiliate links. Read my full disclosure here.

Any given Saturday morning is likely to be a Vegan Pancakes morning at my house with these delicious banana oat flour pancakes. They are light and fluffy, sugar-free, and gluten-free!

Banana oatmeal pancakes topped with blueberries and strawberries on white plate

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.

You’ll love these pancakes because they’re…

  • Delicious
  • Dairy-free
  • Vegan
  • Gluten-free
  • Healthy
  • 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 or dollop our delicious creamy vanilla vegan cashew cream on top.

Ingredients needed

  • Oat flour (made from oats in blender)
  • Banana
  • Baking soda
  • Salt
  • Vanilla
  • Applesauce
  • Apple cider vinegar
  • Plant 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

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Making these healthy banana and oat pancakes begin with blending up your own oat flour in less than 5 minutes. No kidding!

Simply add old fashion or quick-cooking oats to your blenderfood processor, or even coffee grinder.

oats in blender

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.

oat flour in vitamix

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.

oat flour in stainless steel bowl with whisk

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.

wet batter for banana oatmeal pancakes

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!

banana oat pancakes in nonstick pan

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.

Vegan pancakes in nonstick pan

Serve immediately with maple syrup drizzled over the top. We also love to add berries like strawberries, blueberries, raspberries, or blackberries. To really hit it out of the park, add a dollop of my Homemade Vegan Whipped Cream!

*Originally published February 28, 2015.

Tips for making banana oat flour pancakes

  • Ingredients- Thorough whisk together the dry ingredients before pouring the well-mixed wet ingredients. This allows for a much smoother transition of ingredients.
  • Batter- 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.
  • Faster cooking- 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.
  • Storage- Before freezing, allow the pancakes to cool completely uncovered so they won’t develop condensation on the inside of your airtight container.
  • More pancake recipes- For a different variation, try these Blueberry Cornmeal Pancakes by PlantPure Chef, Kim Campbell.
Banana oatmeal pancakes topped with blueberries and strawberries on white plate

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.

pancakes on plate with for partly eaten

A great addition to these delicious pancakes is my Smoked Tempeh Bacon.

Original vegan banana recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard

Are oat flour pancakes vegan and gluten-free?

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. 

How can I cook pancakes without using oil in the pan?

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.

Can pancakes be frozen?

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

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from EatPlant-Based

Banana oatmeal pancakes topped with blueberries and strawberries on white plate
4.69 from 89 votes

Banana-Oat 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 some fast-paced mornings. Top them with any fruit you have on hand and enjoy!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 8 pancakes

Ingredients 

  • 2 cups oat flour easily made by blending old-fashioned oats in blender, dry
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 ripe banana mashed
  • 1 tablespoon pure vanilla
  • 2 tablespoons maple syrup
  • 1/2 cup applesauce
  • 1 teaspoon apple cider vinegar
  • 3/4 cup plant milk (almond, cashew, oat, etc)
  • 1/4 cup chopped walnuts

Instructions

  • 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 of the dry ingredients (flour, baking soda, salt) to a large bowl, and mix well.
  • In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup, apple cider vinegar, and plant milk). Whisk together thoroughly. You may need to add an additional splash (approximately 1 tablespoon) plant milk.
  • Combine both bowls–dry ingredients and wet ingredients, toss in the walnuts, and stir well. Allow the batter to sit for about 5 minutes to thicken up. If it gets too thick, add a splash of plant milk
  • Heat large nonstick skillet. Pour small amounts of batter onto the heated skillet and cook until the tops bubble. Put the lid on the pan to help them cook in the middle.
  • Turn pancakes over and cook the other side for about 1 minute, until golden brown.
  • Serve immediately with maple syrup drizzled over the top.

Video

Notes

Tips for making banana oat flour pancakes
  • Ingredients- Thoroughly whisk together the dry ingredients before pouring the well-mixed wet ingredients. This allows for a much smoother transition of ingredients.
  • Flour substitution- If you want to make this recipe with whole wheat flour instead of oat flour, you'll need to add approximately 1/2 a cup more plant milk.
  • Batter- If the batter is allowed to sit for about 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 2-3 tablespoons of almond milk.
  • Faster cooking- 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.
  • Storage- Before freezing, allow the pancakes to cool completely uncovered so they won’t develop condensation on the inside of your airtight container.
  • More pancake recipes- For a different variation, try these Blueberry Cornmeal Pancakes by PlantPure Chef, Kim Campbell.

Nutrition

Serving: 2pancakes | Calories: 282kcal | Carbohydrates: 26.9g | Protein: 5.5g | Fiber: 3.5g

Disclaimer

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.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

Similar Posts

69 Comments

  1. Hi Terri I made these today and they turned out great, but did not rise like yours. Afterwards I’m thinking it could be because I used 2-1 cup oat flour, following the 2× portion in the recipe. Possibly I should have used 3 cups oat flour, by doubling the original 1×? I plan on using them for my granddaughters next week! They are so tasty, I will spread with jam and roll up for her! ❤️

  2. Thank you so much for your great recipes. Because of them, the change to a plant based diet was easy. And I could even convince my reluctant husband to gradually make substitutions in his diet. These pancakes are fantastic. They are now part of our breakfast almost everyday. We top them with soy yogurt and blueberries or raspberries. And my weight keeps slowly dropping ! Again, a big thank you from Portugal

  3. These are our favorite pancakes!!! Eat them with an assortment of fruit, walnuts and pure maple syrup if needed. I grind the oats then put everything in the ninja blender and blend. Pour into cooking pan right from blender container. Less dishes to wash! LOL

  4. My husband can not stop talking about ‘the pancakes’. We have been plant based for a little over 2 years and this was my first pancake try. I hit it out of the park!!! Thank you for the recipe. Tastes fantastic!! And he is still talking about them. I made a double batch and am freezing the extra so we can enjoy at a moments notice… thank you again.

    1. Hi Lue- Your husband sounds like mine, lol! These pancakes are a favorite Saturday morning event that he looks forward to too. I’m thrilled that they were a hit at your house too. Thanks so much for letting me know! 🙂

  5. Terri,

    I’ve made these twice now following the recipe as is and using the Ozeri pan (which is wonderful – Ocean Robbins recommends it also) but…the pancakes just don’t cook all the way through. If I leave them in the pan too long they start to but. I’ve tried turning down the heat and cooking longer but am still not getting fully cooked pancakes. It’s very frustrating! I did not blend the oats because I already had oat flour on hand. Do you think that might be the problem. Maybe the store bought flour is too fine. I noticed that Barb (Aug. 15, 2020 comment) was having a problem also. I thought your recipe was going to be a winner but apparently it’s not going to be for me 🙁

    1. Hi Brenda- It sounds like you might need to put a lid on yours while they are cooking. That would help with holding in the heat throughout the pancake. Maybe give that a try, and I’m betting you’ll have better luck.

  6. VERY good Terri! Carole and I really enjoyed these this morning. I think next time I may use a half banana and add a bit more milk or applesauce. Nonetheless REALLY good! Thanks!

    1. Hi Greg- It’s great to hear from you, and I’m so glad that you and Carole enjoyed the pancakes. They are weekend routine for Mickey and I. Hope you two are doing well!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating