These healthy banana oat pancakes couldn't be easier to make! Toss a handful of ingredients into the blender, cook and dig in! These blender pancakes are super light & fluffy and made with whole food ingredients you can feel good about.
Whether you're a seasoned vegan or just looking to switch up your breakfast routine, this recipe is sure to become a go-to favorite.
These vegan banana oat pancakes are a delicious and healthy alternative to traditional pancakes. With simple ingredients and easy prep, they are perfect for busy mornings or lazy weekends. So, grab those ripe bananas and oats from your pantry and get ready to indulge in the ultimate breakfast treat.
As you perfect your pancake-making skills, don't be afraid to experiment with different toppings and flavors to suit your taste preferences. Make sure you try out these Green Blender Pancakes and Pumpkin Pancakes too!
Why you'll love this recipe
To make it easier for you to understand why this recipe is a must-try, here are a few reasons why you'll love these vegan banana oat pancakes.
- They're incredibly nutritious and filling, thanks to the use of wholesome ingredients like oats and bananas.
- They're incredibly easy to make, which means you can whip up a batch in no time and enjoy a delicious breakfast without having to spend hours in the kitchen.
- These pancakes are versatile and can be customized to suit your preferences. You can add toppings like fresh fruit, nuts, or maple syrup, to name a few.
- This recipe is perfect for vegans or anyone looking to incorporate more plant-based meals into their diet.
So, what are you waiting for? It's time to dig in! But first, let's take a look at choosing the right ingredients for perfect pancakes.
As with any recipe, using the right ingredients is key to achieving the best results. For these vegan banana oat pancakes, there are a few ingredients that you want to make sure you have on hand.
- Bananas - ripe bananas are essential. They not only add natural sweetness to the pancakes but also provide moisture and flavor. Look for bananas that are yellow with some brown spots as they will be the sweetest and most flavorful.
- Rolled Oats - This recipe starts with a base of oats. Old fashioned rolled oats give these pancakes a hearty texture and chew that is so satisfying.
- Whole Wheat Flour - I use whole wheat flour in this recipe to keep it as unprocessed as possible and I also feel that it makes them more filling! Substitute Note- this recipe will also work with all purpose flour and spelt flour.
- Soy milk - Soy milk adds a boost of protein to these pancakes, (which I love for my kids!) Substitute Note- This recipe will also work with water or another non-dairy milk.
- Flax Seed - Ground flax seed is often used as a replacement for eggs. The flax in this recipe does act as a binder, however it's mainly added for that little boost of omega-3s. Substitution Note- If you do not have flax on hand, this recipe will work without it.
- Maple Syrup - just an added touch of sweetness
- Baking powder, salt & cinnamon - The baking powder and salt will help the pancakes rise and give them a fluffy texture, while the cinnamon adds a warm touch of flavor.
How to make Banana Oat Pancakes
Now that you have gathered all the necessary ingredients, it's time to get cooking!
Add oats to blender and blend until oats start to resemble a flour. It does not have to be a fine flour, chunks will be ok! The finer your oats are blended, the smoother your batter and pancakes will be. But we enjoy ours either way.
Add the rest of the ingredients to the blender (except chocolate chips) and blend until fully combined. Batter will be thick.
Heat your griddle or skillet on medium-high heat. If you don't have a griddle or skillet, a non-stick pan will work just fine. Lightly spray, oil or butter pan if needed.
Pour about ¼ cup batter for each pancake and smooth to a small circle as desired. (Top with chocolate chips now, if using.) Cook for 3-4 minutes, until the bottoms are golden brown, then flip and cook 2 minutes more.
Keep a close eye on the heat as you go, and adjust it if needed. If the pan is too hot, the pancakes will burn quickly. If it's too low, the pancakes will take too long to cook, and won't turn out as fluffy. Once you have cooked all the pancakes, remove them from the pan and serve them hot, topped with your favorite toppings.
Recipe Tips & Tricks
- Cookware- if you own a non-stick electric griddle, they are hands down, the best for pancake cooking. You can often fit more pancakes on there than a pan for quicker cooking and I never need any oil or butter to prevent sticking. I own this simple griddle from Dash.
- Substitutions- there are a few substitutions and omissions that work in this recipe.
- Whole Wheat Flour - this recipe will also work with equal amounts of gluten free flour, all purpose flour and spelt flour.
- Flax seed - the ground flax in this recipe may be omitted without effecting the result very much. I like to add it for the boost of omega-3.
- Soy Milk - you can swap water or another on-dairy milk for the soy milk.
- Make a double batch- These vegan blender pancakes store really well and my kids love them. So whenever I make them (which is a lot) I always make a double batch and keep the leftovers in the fridge for easy school day breakfasts!
A classic pancake with vegan butter and syrup will always be delicious, but you can switch it up and make those taste buds dance with just a simple addition like the following:
- Fruits- Fresh fruit is my favorite topping for pancakes. Sliced banana and blueberries go with these pancakes so well.
- Nut Butters- Add some nut or seed butter to your pancakes for a boost of protein, fat and flavor. A drizzle or spread of peanut butter is my favorite!
- Syrups - There's nothing like real maple syrup, but you could chose to switch it up with date or agave syrup too!
- Chocolate Chips - My kids love a chocolate chip pancake! I like to use the mini dairy free chocolate chips by Enjoy Life.
- Vegan Whipped Cream
If you have any leftovers, you'll want to store them properly to maintain their deliciousness. Allow them to cool completely before transferring them to an airtight container. They can be kept in the fridge for up to five days or frozen for up to a month.
When reheating your vegan banana oat pancakes, consider warming them up on a skillet or in the oven to maintain their texture. A few seconds in the microwave can also do the trick!
By storing your vegan banana oat pancakes correctly, you can enjoy them any time of the day, whether that's for breakfast, brunch or a quick snack.
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Banana Oat Pancakes
- 1 cup rolled oats
- 1 medium banana ripe
- ¾ cup whole wheat flour may sub all purpose flour, gluten free flour or spelt
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 2 tablespoon maple syrup
- 1 cup plant based milk of choice
- 1 tablespoon ground flax seed
- ½ teaspoon cinnamon optional add in
- dairy free chocolate chips optional
- Add rolled oats to a blender and blend until oats start to resemble a flour. (It does not have to be a fine flour, chunks are fine! The finer your oats are blended, the smoother your batter and pancakes will be.)
- Add the rest of the ingredients (except chocolate chips) to the blender and process until fully combined, pressing down sides as needed. Batter will be thick.
- Heat non-stick skillet or pan to medium heat. Lightly spray, oil or butter pan if needed.
- When the pan is hot, scoop ¼ cup of batter onto the pan for each pancake and smooth it out with a spoon or back of measuring cup. If you prefer larger pancakes, adjust accordingly. Sprinkle chocolate chips on now, if using.
- Let the pancake cook for 3-4 minutes on one side, or until bubbles start to form on the surface. Once the bubbles appear, flip the pancake and cook the other side for 2 more minutes, until it turns golden brown. Repeat until all the batter is used up.
- Cooking Note: Keep a close eye on the heat as you go, and adjust it if needed. If the pan is too hot, the pancakes will burn quickly. If it's too low, the pancakes will take too long to cook, and won't turn out as fluffy. Once you have cooked all the pancakes, remove them from the pan and serve them hot, topped with your favorite toppings.
- These pancakes store well for up to 5 days in the fridge.
- All purpose flour will work well in place of whole wheat
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