Banana Oatmeal Pancakes (Vegan) (2024)

So my son Daevyd requested pancake this morning and right away I started thinking what kind of healthy pancake recipe could I make for him that will be easy to prepare and be different from the ones that I have already shared here.

I love pancakes and they are one of my favorite breakfasts to make. They’re warm, fluffy, and filling, but still light enough that you can feel good about eating them. I also like being able to sneak in some extra nutrition during breakfast.

I wanted to prepare a recipe for oatmeal pancakes without flour and share it with you all.

You may have already seen my my Strawberry Protein Pancakes, Carrot Cake Pancakes, Raspberry Almond Pancakes, and my Jamaican Banana Fritters Recipe. Having ripe bananas on hand, I decided to make a recipe for vegan banana oatmeal pancakes.

These pancakes are a lot lighter in texture and are much healthier than most. The bananas act as an egg replacement while the oats add some carbs to your day (and some fiber). They’re sweet, filling, and delicious! They’re also vegan-friendly!

If you love vegan pancakes, you’ll want to check out Vegan Pumpkin Pancakes and Vegan Carrot Cake Pancakes, too!

Why You’ll Love These Vegan Oatmeal Banana Pancakes

• They are completely gluten-free and vegan.
• High in fiber and low in fat.
• Dairy-free and egg-free.
• Perfect use of overripe bananas!
• With only a few basic ingredients, they are ready to eat within just 15 minutes.
• If you’ve got a sweet tooth, these pancakes will fit the bill without making you feel like you need to head to the gym afterward. They’re sweetened only with natural sugars from ingredients like bananas and maple syrup and can satisfy your cravings without spiking your blood sugar levels.
• They keep nicely in the refrigerator or freezer, so you can make them ahead of time for a quick breakfast.

Ingredients Needed

• Oats: For the oatmeal, I used certified Gluten-Free Rolled Oats and my favorite brand is Bob’s Red Mills. However, you can make this recipe with quick oats, or oat flour.
• Banana: You’ll need a ripe or patchy overripe banana. It will add natural flavor and sweetness to your pancakes. Avoid using unripe bananas.
• Milk: Any type of plant-based milk will suffice. I recommend unsweetened almond milk, unsweetened oat milk, or unsweetened soy milk.
• Maple syrup: It is optional to add sweetener. Before adding the syrup, you can taste the batter to see if it’s sweet enough for your tastes (sweetness actually depends on the ripeness of your banana). Agave syrup or other granulated sugar can be used in place of maple syrup.
• Vanilla: The addition of vanilla enhances the flavor, but it is also optional. They’ll give you a delicious banana bread-like flavor. You can also use cinnamon.
• Baking powder: Although technically optional, it will give the pancakes more fluff and lift.
• Salt
• Oil: If you have a nice nonstick pan, you may cook the pancakes without using any oil or cooking spray, making this a truly oil-free meal.
• Toppings: Use your favorite toppings e.g., fresh fruits, nut butter, maple syrup, or jam.

If you’re concerned about them sticking, grease the pan lightly with coconut oil, olive oil, or vegan butter, or spray it with your choice spray.

How To Make Banana Oatmeal Pancakes

The process to make these kid-friendly vegan Banana Oatmeal Pancakes pancakes were so easy that even your little ones can help. I made it the pancakes in a blender which made cleaning up so easy.

1. I literally placed all the ingredients in my high-speed blender and processed them until smooth.
2. I cook the pancakes on each side in a non-stick pan. I usually put a lid on my skillet and leave it slightly open after I turn over the pancake just to make sure it cooks through.
3. My favorite way to serve pancakes is topped with maple syrup and fruits. I also love to spread with peanut butter and jelly.

Pro Tips

• To ensure accuracy, weigh your ingredients on a kitchen scale.
• Make sure you use a banana that is ripe or overripe. Unripe or green bananas provide dry, less sweet pancakes.
• You can use ½ cup applesauce in place of 1 banana in this recipe, but don’t use more than 1 cup of applesauce (it’ll be too moist or dense & cook unevenly).
• To prevent burning, cook the pancakes at medium heat until done.
• If you want your pancakes to be incredibly fluffy, don’t turn them more than once. Multiple flips will lead them to deflate, resulting in sad, flat pancakes.
• I made this Vegan Banana Oatmeal Pancakes recipe three times and the first time I did I didn’t include the baking powder. The recipe turned out great, so it is totally up to you whether you use it or not.
• The batter thickens as it sits, so you want to bear that in mind when preparing your pancakes, so keep the batter from sitting for too long.
• If the batter gets too thick, add a little extra liquid whether it be more non-dairy milk or water, and blend for about 4 seconds until the batter is smooth and at the right consistency again.
• If you do not have a blender or food processor, simply mash the bananas with a fork, then whisk all of the ingredients together.

Variations And Add-Ins

You can play around with this recipe in a variety of ways to make it your own. Consider the following flavor variations:

• Chocolate Chip Pancakes– Chocolate chunks or chips make a delicious addition. Up to ½ cup can be mixed directly into the batter, or a few can be sprinkled on top of each pancake after it’s been added to the pan.
• Carrot Cake Pancakes– To make delectable carrot cake pancakes, combine ½ cup finely shredded carrot with 3 tablespoons walnuts and/or raisins.
• Banana Berry Pancakes– Berries are always a welcome addition! Fresh berries, such as blueberries, raspberries, or sliced strawberries, can be mixed into the batter or dropped atop each pancake after it has been placed in the pan. If you’re using frozen berries, I’d suggest sprinkling a few on each pancake before flipping.
• Seeds– For added nutrients, use up to 2 tablespoons of chia or crushed flax seeds.
• Additional Spices– Add a bit of ginger, cardamom, nutmeg, or pumpkin spice to round out the flavor.

Ideas For Topping

• Any nut or seed butter, such as peanut butter, almond butter, or tahini.
• Cranberry sauce or blueberry chia jam
• Baked apple or pear slices
• Coconut bacon or shredded coconut
• Chocolate chips or dark chocolate chunks
• Caramel sauce
• Maple, agave, or coconut syrup
• Whipped coconut cream
• Coconut yogurt or cashew cream
• Fresh fruit, such as grapes and berries.

Leftover Storage Instructions

These vegan banana oatmeal pancakes are delicious when served warm freshly cooked. However, if you have some leftovers you can store them by following these instructions:

Refrigerate: Store leftover pancakes inside an airtight container in the refrigerator for 3-4 days. Just make sure to completely cool your pancakes before storing them so that condensation does not form on the inside of the airtight container.

Freeze: Place pancakes in a single layer on a clean baking sheet and freeze until solid. Place the frozen pancakes in a freezer container or bag. The pancakes will not stick together as a result of this step.

A parchment paper layer between the pancakes can also be used to freeze them. Pancakes can be frozen and kept for 3-4 months.

Reheat: Frozen pancakes can be thawed & reheated in the microwave, oven, or skillet.

Recipe FAQs

More Vegan Pancake Recipes

• Potato Pancakes
• Vegan Buckwheat Pancakes
• Vegan Strawberry Pancakes
• Vegan Gluten-Free Banana Blueberry Pancakes
• Vegan Pumpkin Oatmeal Pancakes
• Chinese Scallion Pancakes (Gluten-Free)
• Gluten-Free Vegan Carrot Cake Pancakes
• Raspberry Almond Pancakes with Lemon Coconut Sauce

Categories

• Categories: Gluten-Free, Vegan
• Course: Breakfast
• Cuisine: American

• Energy: 109 kcal / 456 kJ
• Fat: 5 g
• Protein: 2 g
• Carbs: 15 g

Cook Time

• Preparation: 5 min
• Cooking: 6 min
• Ready in: 11 min

• Make sure you use a banana that is ripe or overripe. Unripe or green bananas provide dry, less sweet pancakes.
• To prevent burning, cook the pancakes at medium heat until done.
• If you want your pancakes to be incredibly fluffy, don’t turn them more than once. Multiple flips will lead them to deflate, resulting in sad, flat pancakes.
• If the batter gets too thick, add a little extra liquid whether it be more non-dairy milk or water, and blend for about 4 seconds until the batter is smooth and at the right consistency again.
• If you do not have a blender or food processor, simply mash the bananas with a fork, then whisk all of the ingredients together.