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Stack of vegan banana oatmeal pancakes with a slice taken out of them so you can see the texture inside. The pancakes are topped with sliced banana and raspberries.

Vegan Oat Banana Pancakes

  • Author: Deryn Macey
  • 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 


  1. 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.
  2. 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.
  3. Heat Pan: Heat a lightly greased nonstick pan over medium heat.
  4. 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.
  5. 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