Vegan Oat Banana Pancakes
These vegan oat banana pancakes are easy to make with simple ingredients for a healthy breakfast that’s ready in 15 minutes.
These simple vegan banana pancakes with oats are flourless, made without eggs, dairy-free and super easy to whip up for a wholesome breakfast.
You can make make the batter in a blender or mix is up in a bowl and the recipe makes a great base for add-ins like chocolate chips, nuts or fruit.
Technically, this recipe can be made with 3 ingredients: oats, banana and milk, however, I think you get a better result with additional ingredients like cornstarch, baking powder, cinnamon and vanilla and those are all easy to throw in, so why not.
These pancakes are made without flour, so they’re a little heartier and denser than something like my fluffy whole wheat pancakes or banana berry pancakes.
They’re still super delicious though and I’m sure you’ll love them!
- Lightly sweetened with banana and maple syrup.
- Ready to enjoy in less than 15 minutes with basic ingredients.
- Completely vegan and gluten-free (use gluten-free oats if needed).
- Low in fat and high in fibre (less than 2 g fat with 8 g fibre and 9 g protein per serving).
- Oil-free and made without eggs or dairy.
- They store well in the fridge or freezer so can be prepared in advance for a make-ahead breakfast.
- Use up those overripe bananas!
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Banana: Ripe or spotty overripe pancakes are needed. Do not use unripe banana. For a banana-free version of this recipe, try these oat flour pancakes.
- Milk: Any plant-based milk works. I suggest unsweetened almond milk, oat milk, or soy milk.
- Oats: You can use rolled oats, quick oats or oat flour.
- Cornstarch: Helps with binding the pancakes. It can be substituted with arrowroot powder or tapioca starch.
- Baking Powder: Technically optional but will add some fluff and lift to the pancakes.
- Maple Syrup: Using added sweetener is also optional. If you like, you can taste the batter before adding the syrup and see if it’s sweet enough for your liking (sweetness will depend on how ripe your banana was). Maple syrup can be substituted with agave syrup or any granulated sugar.
- Optional: Cinnamon and vanilla enhance the flavour but are both optional. Add them for a yummy banana bread flavour.
How to Make Banana Oat Pancakes
There are two ways to make these pancakes: with or without blending the batter.
I prefer to make the oat flour in a blender then transfer it to a mixing bowl to mix the batter. This method results in less clean up and less wasted batter stuck in the blender.
If you’d like to try them as blender pancakes, blend the oat flour, then add the rest of the ingredients to the blender and blend until smooth. You can pour the batter from the blender directly into the pan.
The batter should be about the consistency of a thick smoothie.
Once you’ve prepared the batter, let it rest while you heat a nonstick pan, cast iron skillet or pancake griddle over medium heat.
If you feel your stove or range runs hot, go medium-low heat. Low and slow is best for these pancakes so they can cook through without burning.
Once the pan is hot, add approximately 1/4-1/3 cup scoops of batter to the pan.
Quick Tip: If you have a good nonstick pan, you can skip oil or cooking spray and cook the pancakes dry for a truly oil-free recipe.
If you’re worried about them sticking, use a little coconut oil, olive oil or vegan butter or spray the pan with a light coating of your preferred spray (I like avocado oil or olive oil spray).
Cook the pancakes until bubbles form on the surface and the edges of the pancake look cooked, then carefully flip with a spatula and cook for another 60-90 seconds.
Repeat until you’ve used up all the batter.
Serve your pancakes right away with your favourite toppings like fresh fruit and pure maple syrup.
- Use a kitchen scale to measure ingredients for accuracy.
- Cook the pancakes over medium heat to allow them to cook through without burning.
- Use ripe banana: Be sure to use a ripe or overripe banana. An unripe or green banana will result in dried, less sweet pancakes.
Yes. To make these pancakes without a blender, swap the oats for oat flour or blend the oats using a food processor.
Mash the banana in a bowl using a fork or potato masher, then add the rest of the ingredients along with the oat flour and mix until smooth.
Yes, they are naturally gluten-free though some variety oats may be cross-contaminated with wheat during processing, so be sure to use gluten-free certified oats in case of coeliac.
Sure! For sugar-free banana oatmeal pancakes, omit the maple syrup and be sure to use an extra ripe banana.
You can also swap the maple syrup for stevia or monk fruit sweetener if you’d like the pancakes a bit sweeter.
Variations & Add-Ins
There are lots of fun ways you can switch things up with this recipe. Here are a few flavour variations to try:
Chocolate Chip Pancakes: For a treat, try adding dark chocolate chunks or chocolate chips. You can mix up to 1/2 cup right into the batter or sprinkle a few into each pancake after adding the batter to the pan.
Berry Banana Pancakes: Berries always make a great addition! Mix any fresh berries like blueberries, raspberries or chopped strawberries right into batter or drop a few onto each pancake after adding the batter to the pan.
If using frozen berries, I’d recommend adding a few to each pancake in the pan before flipping.
Carrot Cake Pancakes: Add 1/2 cup finely grated carrot and 3 tbsp walnuts and/or raisins or try these chickpea flour carrot cake pancakes.
Additional Spices: Try a pinch of ginger, nutmeg, cardamom or pumpkin spice (or try these pumpkin pancakes!).
Seeds: You can add up to 2 tbsp chia seeds or ground flax seeds for a boost in nutrition.
- Any nut or seed butter like peanut butter, almond butter or tahini.
- Blueberry chia jam or cranberry sauce.
- Caramel sauce.
- Baked apple slices or sliced baked pears.
- Chocolate chips or chopped dark chocolate.
- Shredded coconut or coconut bacon.
- Cashew cream or coconut yogurt.
- Pure maple syrup, agave syrup or coconut syrup.
- Coconut whipped cream.
- Fresh fruit like banana and berries.
- Quick fruit compote: heat frozen berries in a small sauce pan until nice and saucy!
Fridge: Store leftover pancakes in the fridge for 3-4 days in an airtight container.
Freeze: Place pancakes in one layer on a baking tray and place in freezer until frozen solid. Once frozen, transfer the pancakes to a freezer bag or container. This prevents the pancakes from sticking together.
Alternatively, you can freeze them with a piece of parchment paper between each pancake. Frozen pancakes can be stored for 3-4 months.
Frozen pancakes can be reheated from frozen in the microwave, oven (350 F for about 10 minutes) or thawed and reheated in the toaster.
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Vegan Oat Banana Pancakes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
These vegan banana oat pancakes are the perfect way to use up ripe bananas and enjoy a healthy and delicious breakfast.
- 1 ½ cup quick oats (120 g)
- 1 large ripe banana
- 1 cup plant-based milk such as unsweetened almond milk or soy milk (250 mL)
- 2 tablespoons maple syrup (30 g)
- 1 tablespoon cornstarch (10 g)
- 2 teaspoons baking powder, optional (adds “lift”)
- 1 teaspoon vanilla extract, optional
- 1 teaspoon cinnamon, optional
- Prepare Batter with Blender: Add the oats to a blender and blend into a fine flour consistency. Add the rest of the ingredients and blend into smooth batter.
- Prepare Batter Without Blender: Use oat flour instead of oats or make oat flour in a small blender or food processor. Mash the banana in a mixing bowl then add the oat flour and the rest of the ingredients and mix into smooth batter.
- Heat Pan: Heat a lightly greased nonstick pan over medium heat.
- Cook Pancakes: Add approximately ¼ to ⅓ cup scoops of batter to the pan and cook until bubbles appear on top of the pancakes and the edges appear firm, dry and golden brown. Flip and cook for another 60-90 seconds.
- Serve: Repeat with remaining batter then serve with your favourite pancake toppings like maple syrup and fresh fruit.
Serving Size: The recipe makes about 7 large pancakes, so can serve 2-3 people depending on serving size. Nutrition facts are for half of the recipe. If you make 3 servings form the recipe, each serving is 248 calories with 1F/49C/6P. You can also omit the maple syrup for a lower-calorie sugar-free recipe.
Method: I prefer to make the oat flour in a blender then transfer it to a mixing bowl (mash banana in bowl first) to mix the batter. While the blender method is convenient, using a bowl results in less clean up and less wasted batter stuck in the blender.
Storing: Leftover pancakes can be stored in a sealed container in the fridge for 3-4 days or frozen for up to 3 months. Either freeze on a baking tray before transferring to a freezer bag or sealed container or freeze the pancakes with a piece of parchment paper between them to prevent sticking. Pancakes can be reheated from frozen in the microwave, oven or pan or thawed and reheated in a toaster.
- Serving Size: half of recipe
- Calories: 372
- Sugar: 20 g
- Sodium: 96 g
- Fat: 1.5 g
- Carbohydrates: 73 g
- Fiber: 8 g
- Protein: 9 g
Keywords: vegan oat banana pancakes, banana oatmeal pancakes vegan
So around 3 pancakes is 342 calories?
Approximately, yes. Or however many pancakes half the recipe works out too.
These are delicious! I make them exactly as suggested and add mini chocolate chips on top while they are cooking. Then top with maple syrup and peanut butter! My 14 year old non vegan son loves them!