Vegan Banana Oat Pancakes – Fluffy, Wholesome, and Easy
These pancakes are the kind of breakfast that makes a slow morning feel special. They’re soft, naturally sweet, and surprisingly filling, thanks to oats and bananas. You don’t need fancy ingredients or equipment, just a bowl, a pan, and a few pantry staples.
Whether you’re vegan or not, these pancakes are a cozy, everyday recipe you’ll actually use. Let’s make breakfast simple, satisfying, and good for you.
Ingredients
Method
- Make oat flour: Add rolled oats to a blender and blend until fine and powdery. You’ll need about 1 1/2 cups oat flour, which is roughly 2 cups of rolled oats before blending.
- Mash the bananas: In a large bowl, mash 2 large ripe bananas until mostly smooth with small lumps.
- Add wet ingredients: Stir in 1 to 1 1/4 cups plant milk, 1 teaspoon vanilla, and 1–2 tablespoons maple syrup if you like sweeter pancakes.
- Whisk in dry ingredients: Add 1 1/2 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and a pinch of salt. Stir until just combined. The batter should be thick but scoopable. If it’s too stiff, add a splash more milk.
- Rest the batter: Let it sit for 5 minutes. Oats absorb liquid and thicken, giving you fluffier pancakes.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly coat with coconut oil or neutral oil.
- Cook the pancakes: Scoop 1/4 cup batter per pancake. Spread gently into a circle. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook 1–2 more minutes until golden and cooked through.
- Adjust heat as needed: If they’re browning too fast, lower the heat. Oat pancakes like a steady medium heat.
- Repeat: Re-grease the pan as needed and cook the remaining batter.
- Serve: Top with sliced banana, maple syrup, and a spoonful of nut butter. Fresh berries or a sprinkle of chopped nuts are great too.
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Get Your Program TodayWhat Makes This Recipe So Good
- No eggs or dairy needed: Ripe bananas and oats do the heavy lifting for structure and moisture.
- Wholesome ingredients: Rolled oats, banana, and plant milk make these pancakes naturally sweet, fiber-rich, and comforting.
- One-bowl friendly: Minimal mess and easy cleanup.
- Customizable: Add cinnamon, blueberries, or chocolate chips without changing the base recipe.
- Freezer-friendly: Make a batch on Sunday and enjoy quick breakfasts all week.
Shopping List
- Rolled oats (or quick oats; not steel-cut)
- Ripe bananas (the spottier, the better)
- Plant-based milk (oat, almond, soy, or coconut)
- Baking powder
- Ground cinnamon (optional but great)
- Vanilla extract (optional)
- Salt
- Maple syrup or sugar (optional, for extra sweetness)
- Coconut oil or neutral oil (for the pan)
- Optional mix-ins: blueberries, chopped nuts, vegan chocolate chips, flaxseed
- For serving: maple syrup, nut butter, sliced banana, fresh berries
How to Make It
- Make oat flour: Add rolled oats to a blender and blend until fine and powdery. You’ll need about 1 1/2 cups oat flour, which is roughly 2 cups of rolled oats before blending.
- Mash the bananas: In a large bowl, mash 2 large ripe bananas until mostly smooth with small lumps.
- Add wet ingredients: Stir in 1 to 1 1/4 cups plant milk, 1 teaspoon vanilla, and 1–2 tablespoons maple syrup if you like sweeter pancakes.
- Whisk in dry ingredients: Add 1 1/2 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and a pinch of salt.
Stir until just combined. The batter should be thick but scoopable. If it’s too stiff, add a splash more milk.
- Rest the batter: Let it sit for 5 minutes.
Oats absorb liquid and thicken, giving you fluffier pancakes.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly coat with coconut oil or neutral oil.
- Cook the pancakes: Scoop 1/4 cup batter per pancake. Spread gently into a circle.
Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook 1–2 more minutes until golden and cooked through.
- Adjust heat as needed: If they’re browning too fast, lower the heat. Oat pancakes like a steady medium heat.
- Repeat: Re-grease the pan as needed and cook the remaining batter.
- Serve: Top with sliced banana, maple syrup, and a spoonful of nut butter.
Fresh berries or a sprinkle of chopped nuts are great too.
How to Store
- Fridge: Store cooled pancakes in an airtight container for up to 4 days. Reheat in a toaster, skillet, or microwave.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Toast or warm in a skillet straight from frozen.
- Meal prep tip: Stack with small pieces of parchment between pancakes to prevent sticking.
Why This is Good for You
- High in fiber: Oats and bananas support digestion and keep you full longer.
- Naturally sweetened: Ripe bananas add sweetness without heavy sugar.
- Plant-powered: No cholesterol, and full of whole grains and micronutrients like potassium and magnesium.
- Steady energy: Complex carbs + a bit of healthy fat (from cooking oil or nut butter) provide balanced, sustained energy.
What Not to Do
- Don’t use unripe bananas: Green bananas won’t mash well and won’t sweeten the batter.
- Don’t skip the resting time: Oat batter needs a few minutes to hydrate; otherwise, pancakes can be gummy.
- Don’t crank the heat: High heat burns the outside while the middle stays undercooked.
- Don’t overmix: Stir until just combined.
Overmixing leads to dense, tough pancakes.
- Don’t use steel-cut oats: They won’t blend into a fine flour and will make the texture gritty.
Alternatives
- Gluten-free: Use certified gluten-free oats to keep the recipe fully gluten-free.
- No blender: Use store-bought oat flour, or mash the oats a bit with a rolling pin for a rustic texture.
- Extra protein: Add 1–2 tablespoons ground flaxseed or a scoop of unflavored/vanilla vegan protein powder. If adding protein powder, increase plant milk slightly.
- Different flavors: Try pumpkin pie spice instead of cinnamon, or add lemon zest and blueberries for a fresh twist.
- Oil-free cooking: Use a quality nonstick pan and a light spritz of water as needed. Note: texture may be slightly drier.
- Sweetness swap: Replace maple syrup with a date syrup drizzle or skip added sweetener altogether.
FAQ
Can I use quick oats instead of rolled oats?
Yes.
Quick oats blend into flour easily and work well. The texture will be very similar, maybe a touch softer, which is great for pancakes.
Why are my pancakes gummy in the middle?
They likely need more time or lower heat. Let the batter rest for 5 minutes before cooking, and cook over medium heat so the centers set without burning the outside.
Do I need eggs or a flax egg?
No.
Banana and oat flour create enough structure. If you want extra binding, add 1 tablespoon ground flaxseed, but it’s not required.
Can I make the batter ahead?
You can mix the dry ingredients and wet ingredients separately ahead of time. Combine them right before cooking.
If you mix everything and store it, the oats will thicken too much. In a pinch, thin with a splash of milk.
What plant milk works best?
Oat, almond, soy, and cashew milk all work. For a richer pancake, use soy or a barista-style oat milk.
Avoid very thin rice milk unless you reduce the amount slightly.
How do I keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Don’t stack them tightly or they can steam and get soggy.
Can I add chocolate chips or fruit?
Absolutely. Fold in 1/2 cup blueberries or chocolate chips just before cooking.
If using frozen berries, don’t thaw; just add them straight in to avoid streaky batter.
What if I don’t have baking powder?
Use 1/2 teaspoon baking soda plus 1 teaspoon lemon juice or apple cider vinegar in the wet ingredients. The acid activates the soda and helps the pancakes rise.
In Conclusion
Vegan Banana Oat Pancakes are simple, hearty, and naturally sweet—perfect for weekdays or a lazy weekend. With pantry ingredients and a few easy steps, you’ll get fluffy, tender stacks that feel special without any fuss.
Keep the base recipe as your go-to, and switch up the add-ins to match your mood. This is comfort food that also treats your body well, and it’s a breakfast you’ll look forward to making again and again.
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