These healthy vegan banana oatmeal pancakes are delicious and can be made gluten-free or regular! You only need 6 ingredients and no oat flour! Just oatmeal and bananas as the main ingredients.
Raise your hand if the thought of making banana pancakes brings up images of hard to flip, end up being super soggy pancakes to mind.
I know, I know, despite how many banana pancakes I have tried in my day I have never been convinced they are good. That is of course, until now.
I figured out a way to make banana pancakes, legit.
Like legit, legit.
Here's why these pancakes work:
- They taste like the real deal. Chewy and fluffy and not at all like a soggy banana pancake.
- You can make them with blender, which means they are super easy.
- They are extremely healthy, and perfect for any little kiddos (or adults) out there who want a delicious pancake but can't have eggs.
- The PERFECT toddler food recipe if you are in that stage of life.
Ingredient notes and substitutions
The list of ingredients could not be easier and you do not need any special flours!
- Old Fashioned Rolled Oats- You can use gluten free or regular for this recipe. I would not substitute instant oats in the recipe but you could substitiute quick cooking oats.
- Banana- You obviously can't sub the banana in a banana pancake but there are a few things to keep in mind. Use ripe bananas. This means they will have some brown spots. Using bananas that are green still will not taste pleasant.
- Non Dairy Milk of Choice- You can use anything here! I have used oatmilk to coconut milk from a carton. I would keep it to a milk that is on the thinner side, not thick like coconut milk from the can. If canned coconut milk is all you have, you may need to add a touch more to make the batter pourable.
No one wants a ruined breakfast So be sure to follow these expert tips to make sure you have the best vegan breakfast ever.
- Blend the oats- Don't skip this step! Blending the oats creates a fine oat flour, and also hides the fact it is made from oatmeal if you have picky eaters.
- Grease the pan- Use your favorite vegan butter or cooking spray to spray in between each batch you make in the pan.
- The skillet should be hot! For pancakes I like to heat my skillet to medium/high and then drop the temperature down to medium when I cook them. Don't be afraid to adjust the temperature as you cook the pancakes. It always seems with pancakes the first ones turn out a little less golden than the rest of the batch. I would make one test pancake to check the temp.
- Wait for the bubbles! You will know that you have your skillet hot enough if you start to see multiple bubbles come to the surface within 2-3 minutes of it on the skillet. Don't flip before you see the bubbles! See pic below in the step by step photo guide.
- If you have a little extra batter at the bottom of the blender that won't come out because it is too thick, add a tablespoon or two of your milk and reblend. It should give you another pancake!
How do I serve these banana pancakes?
Serve them warm topped with your favorite pancake toppings! Use maple syrup, your fav vegan butter, or even top with melted peanut butter and sliced banana.
How should I store leftovers?
Store any leftover pancakes in an airtight container in the fridge up to 3 days.
My pancakes aren't getting golden what should I do?
Adjust the heat of the stovetop. Don't be afraid to adjust while they are cooking. It should be warm enough that you start to see bubbles and flip after about 2-3 minutes.
I don't have a blender can I use a food processor?
Yes, you sure can! You may need to do some stopping and pushing down the sides for the food processor but it will still work!.
Step by step photo guide on how to make vegan banana pancakesPrint
Vegan Banana Oatmeal Pancakes
- Total Time: 13 minutes
- Yield: 3-4 Servings 1x
These healthy vegan banana oatmeal pancakes are a hit with everyone! They are easy to make and so fluffy in texture. Top with your favorite pancake toppings like vegan butter and syrup or try melted peanut butter and sliced bananas!
- 2 cups of old fashioned rolled oats (gluten free or regular)
- 1 ½ large or 2 medium ripe bananas
- 1 ½ cups of non dairy milk of choice
- ¼ teaspoon of salt
- ½ teaspoon of baking powder
- ⅛ teaspoon of ground cinnamon
- Make the batter before you heat the pan! The batter should sit for 3-4 minutes while the pan is heating.
- Add oats to blender and blend on high until a fine flour forms. Scrape down the sides if you need to or do not have a high powered blender.
- Add the remaining ingredients to the blender - banana, milk, salt, cinnamon, baking powder. Blend again on high until you have a smooth batter. At this point, heat a large skillet on med-high heat and let the batter sit for 3-4 minutes. Once it is warm, reduce heat to medium and lightly brush with vegan butter or spray with cooking spray.
- Working in batches, pour the desired amount of pancake batter onto the skillet ( I like the size of about ⅓ cup of batter per pancake). Cook until golden on the bottom and bubbles form on the top surface of the pancake(about 2-3 minutes) and then flip to cook the other side. Cook an additional 1-2 minutes or until it is golden and cooked in the middle. If you notice it is taking longer than 3 minutes to see bubbles form on the top, increase your heat. Don't be afraid to adjust the heat up or down as you work.
- Serve immediately with butter, syrup or even peanut butter and sliced bananas.
- I like to do a test pancake first to make sure the temperature of my skillet is right. Increase the heat if the test pancake takes forever to bubble on top (longer than 3 minutes) or decrease the heat if it turns golden or too dark really fast.
- Pouring from the blender makes it really easy to make a circular pancake. If you would prefer you can use a measuring up for the batter and pour from the measuring cup.
- Prep Time: 3 minutes
- Resting time: 3 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stove Top
Keywords: vegan blender pancakes, easy vegan pancakes, healthy vegan breakfast
I love how easy and delicious this recipe is, even my picky kids love it!