Any given Saturday morning is likely to be a vegan oatmeal pancake morning at my house with these delicious vegan oatmeal pancakes.
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 banana oat 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 vegan banana 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.
RECIPE CARD BELOW
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!
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.
Tips for making banana oat 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.
Are these pancakes vegan and gluten-free?
The answer is YES! These vegan banana pancakes are gluten-free. 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.
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 oat pancakes can be cooked in a non-stick pan like Stone Earth Ozeri pan I use. 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
Original vegan banana recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard
Gluten-Free Vegan Waffles are also a fabulous breakfast option. Click the photo below to see the recipe link.
Other great breakfast recipes
- 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
- 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.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 282 Cholesterol: 0mg Carbohydrates: 26.9g Fiber: 3.5g Protein: 5.5g
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