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Best Banana Oat Flour Pancakes (Vegan)

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.

What is great about oat flour pancakes? 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 and enjoy!

Ingredients in banana oat pancakes

  • oat flour (made from oats in blender)
  • banana
  • baking soda
  • vanilla
  • 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

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

  • 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.
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.

Plant-based vegan sausage makes a great addition when serving this for breakfast. It is one of the many products that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

pancakes on plate with for partly eaten

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

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.

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? 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? 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? 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

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Banana oatmeal pancakes topped with blueberries and strawberries on white plate

Banana-Oat Pancakes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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!

Ingredients

Instructions

  1. Making oat flour is simple. Just put whole oats into a blender or food processor.  
  2. Blend oats until soft and powdery. This will take less than 1 minute.
  3. Add all dry ingredients (flour, baking soda, salt, walnuts) to a large bowl, and mix together.
  4. 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.
  5. Combine both bowls–dry ingredients and wet ingredients, and stir well.
  6. Heat large nonstick skillet. I use an Ozeri pan and am able to cook these with absolutely no oil.
  7. Pour small amounts of batter onto the heated skillet and cook until the tops bubble and edges are dry.
  8. Turn pancakes over and cook the other side for about 1 minute, until golden brown.
  9. Serve immediately with maple syrup drizzled over the top.

Notes

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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Lue Breckenridge

Wednesday 15th of September 2021

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.

Terri Edwards

Thursday 16th of September 2021

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! :)

Brenda

Friday 11th of June 2021

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 :-(

Terri Edwards

Friday 11th of June 2021

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.

Greg Burris

Sunday 25th of October 2020

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!

Terri Edwards

Monday 26th of October 2020

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!

Bonnie

Saturday 5th of September 2020

I always make a double batch and eat them all week. This past week I took them in a plastic container and warmed them up for breakfast everyday while on vacation at Glacier National Park. MY FAVORITE BREAKFAST!!!

Barb

Saturday 15th of August 2020

Hi! I tried making these and they didn’t come out very solid and took forever to cook and they pretty much had to burn on one side before I could try to flip them over. I followed the amounts exactly. Any tips I may have missed? Still tasted great just don’t know what I’m doing wrong ?

Terri Edwards

Saturday 15th of August 2020

Hi Barb- Sorry that you had trouble. I haven't heard of anyone ever having that problem before. How thick was your batter before you cooked them? It should be pretty firm as pictured in the article. If it was too thin, it could only be a couple things. Either there was too much plant milk used or possibly not enough salt and baking soda. What type of applesauce did you use?

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