Any given Saturday morning is likely to be a Banana Oatmeal Pancake morning at my house with these delicious best vegan pancakes ever!
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!
Ingredients in best vegan banana oatmeal 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.
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How to make oat flour in blender
- Simply add old fashion or quick cooking oats to your blender, food processor, or even coffee grinder.
- 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 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.
Vegan Gluten-Free Pancakes
Are these pancakes vegan and gluten-free? The answer is YES! Oats are naturally gluten-free.
A large body of scientific evidence accumulated over more than 15 years has proven that oats are completely safe for the vast majority of celiac patients. Oats are not related to gluten-containing grains such as wheat, barley and rye.
They don’t contain gluten, but rather proteins called avenins that are non-toxic and tolerated by most celiacs (perhaps less than 1% of celiac patients show a reaction to a large amount of oats in their diets).
Oats can be in a celiac’s diet provided they are selected from sources that guarantee a lack of contamination by wheat, rye or barley. —UChicago Medicine
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, I have included a link in the Recommended Products section below for certified gluten-free oats.
Nutrition in Oatmeal
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 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.
Vegan Banana Oatmeal Pancakes can be cooked in a non-stick pan like Stone Earth Ozeri pan I use that is pictured below in the Recommended Products section. Absolutely zero oil is needed!
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
Gluten-Free Vegan Waffles are also a fabulous breakfast option. Click photo below to see recipe link.
Other Great Vegan Breakfast Recipes
- Breakfast English Muffins
- Healthy Breakfast Scramble
- Fruited Quinoa
- Smoked Tempeh Bacon
- 15 Plant-Based Breakfast Ideas
Plant-Based Vegan Starter Kits $27
- 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, 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.
12" Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany
Vitamix 5200 Blender, Professional-Grade, 64 oz.
Quaker Gluten Free Oats, Old Fashioned, 24oz bag, 4 Bags
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Amount Per Serving: Calories: 282 Cholesterol: 0mg Carbohydrates: 26.9g Fiber: 3.5g Protein: 5.5g