Vegan Banana Oat Pancakes
Blended oats and mashed ripe bananas form the base of these naturally gluten-free pancakes, with no eggs or dairy required. The batter comes together in one bowl in about five minutes, and the pancakes cook to a golden finish in under 20 minutes. Maple syrup and fresh fruit are straightforward toppings that complement the mild, oaty flavor.
Equipment
- Non-stick skillet or griddle
- Blender or food processor
- Mixing bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups rolled oats gluten-free certified if needed
- 2 medium ripe bananas preferably with freckles for sweetness
- 1 ¼ cups unsweetened almond milk or any plant-based milk
- 1 tbsp maple syrup or agave nectar, for a touch of sweetness
- 1 tsp vanilla extract
- 1 tsp baking powder aluminum-free if preferred
- ½ tsp ground cinnamon adds warmth and depth
- ¼ tsp sea salt
- 1 tbsp coconut oil for cooking, or use any neutral oil
Instructions
- In a blender or food processor, add rolled oats and pulse until they become a coarse flour (about 30 seconds). The texture should resemble whole wheat flour.
- Add the ripe bananas, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and sea salt into the blender. Blend until smooth. The batter should be thick but pourable; if it's too thick, add 1-2 tablespoons more almond milk.
- Let the batter rest for 5–10 minutes to allow the oats to absorb some liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium heat (about 350°F / 175°C). Add a light coating of coconut oil to prevent sticking.
- Pour 1/4 cup of batter per pancake into the skillet. Cook for 2–3 minutes until bubbles form on the top and the edges look set. Flip gently using a spatula and cook another 2 minutes until golden brown and cooked through.
- Repeat with remaining batter, greasing the skillet lightly between batches as needed.
- Serve hot with your favorite toppings—suggestions below!
Notes
- If you prefer chunkier pancakes, blend only part of the oats and stir the rest in whole.
- Mashed bananas can also be mixed by hand with oat flour in a large bowl if a blender isn't available.
- To make these pancakes extra fluffy, add 1 tsp of lemon juice or apple cider vinegar before blending—it activates the baking powder.
Nutrition
Calories: 558kcalCarbohydrates: 98gProtein: 17gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 361mgPotassium: 653mgFiber: 14gSugar: 12gVitamin A: 38IUVitamin C: 5mgCalcium: 225mgIron: 5mg
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