Vegan Banana Oat Pancakes

These easy Vegan Banana Oat Pancakes will be your new favorite pancake recipe! Made with just 3 ingredients, these naturally eggless pancakes are also gluten-free, dairy-free, and nut-free. They contain no added sugar or oil. This is a super easy pancake recipe that can be whipped up in a pinch for a last minute breakfast. These pancakes will outshine the boxed pancake mix any day!

For more traditional, super fluffy pancakes, try these Vegan Banana Pancakes. 

For a more indulgent breakfast option, try these Vegan Lemon Blueberry Muffins.

Why You’ll This Recipe

• Simple, yet delicious– This easy eggless pancake recipe is made with just 3 simple ingredients. They’re made right in the blender in less than 5 minutes.
• Customizable – You can easily add spices like cinnamon or nutmeg for some added flavor. Or throw in chocolate chips or fresh blueberries. Get creative and make these delicious pancakes your own!
• Allergy-friendly – These pancakes are perfect for accomodating multiple dietary restrictions. They are gluten-free (make sure to select certified gluten-free oats and oat milk), dairy-free, egg-free, nut-free, etc. They’re a great option for the whole family!

Ingredients

Dry Ingredients

• Oats – I used rolled oats for this recipe. Make sure to select a certified gluten-free option to keep this recipe gluten-free.

Wet Ingredients

• Oat milk – Any plant milk will work for this recipe. Make sure to select a gluten-free option if that is important to you. Sub for almond milk if you do not have a nut allergy. You can even sub for whole milk if you are not vegan and just need to avoid eggs for reasons such as an egg allergy.
• Bananas – Ripe or fresh bananas work well for this recipe. You could even use frozen bananas, just thaw in the microwave for a few seconds before mixing.
• Optional: A splash of vanilla extract or pinch of salt

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• High powered blender
• Large skillet or cast iron griddle (or other non-stick frying pan)

How to Make this Healthy Pancake Recipe

Below are detailed step-by-step instructions for how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Make the Pancake Batter

First, add the oats into a high-powered blender. Pulse for 20-30 seconds until the oats are finely ground.

Next, add the bananas and oat milk and pulse again until the batter is evenly mixed. A few small lumps are ok. 

Cook the Pancakes

Using a well-seasoned cast iron griddle or other non-stick skillet, pour the batter into a hot griddle  over medium heat. I used about 1/3 cup of batter per pancake and that yielded 8 pancakes.

Let each pancake cook 2-3 minutes per side until bubbles are visible in the center of the pancake and the cooked sides are golden brown. Repeat until all remaining batter is used. 

That’s it!

Serve with fresh fruit, vegan whipped cream, or maple syrup if desired. Enjoy!

Variations

Add 1 tbsp brown sugar for some extra sweetness.

Top these pancakes with fruit jam or fresh berries (to keep them free of added sugar).

How to Store

• Fridge: Leftover pancakes store well in an airtight container in the refrigerator for 5-7 days.
• Freezer: Once fully cooled, separate each pancake by parchment paper and freeze in a freezer bag. These pancakes will last up to 3 months in the freezer.
• Reheat: Zap in the microwave for 30 second increments whether refrigerated or frozen to reheat.

More Tips

• Not Vegan? Use dairy milk instead of plant milk. Drizzle melted butter on top of the pancakes. 
• Gluten-free? Stick with a certified gluten-free brand of oats and plant milk.
• Oil-free? These pancakes are naturally oil-free! If you stick with a non-stick skillet, you do not need to use oil to prevent sticking.

FAQ