Vegan Banana Oat Pancakes are not only tasty but gluten-free, sugar free and oil free. A classic comfort food with a healthy twist.
Vegan Banana Oat Pancakes. Now that’s something I can really get behind. These pancakes are not only easy to make but mighty nutritious. This family friendly recipe will be your new go to.
I am a pancake lover through and through. I will take them for breakfast, lunch or dinner. Doesn’t really matter to me. Growing up I don’t think my family ever made a single batch of pancakes from scratch. We were a Bisquick family.
Now don’t get me wrong as a kid I loved a good Bisquick pancake. These days I really do prefer a lighter healthier version. They are just so simple to make from scratch.
These pancakes are sweet with a hint of banana flavor, nutritious, fluffy, perfectly golden and so delicious. With this simple vegan oatmeal pancakes recipe you will never want to buy a boxed mix again!
- Rolled Oats – Old fashioned rolled oats work best, any brand will do. If you want to ensure these are gluten-free make sure to get gluten-free certified oats.
- Bananas – You will want to use ripe spotty bananas for maximum sweetness and flavor.
- Almond Milk – Any plant milk will work. Just make sure to use an unsweetened unflavored variety.
- Vanilla Extract – I generally splurge on vanilla and use a good quality. Make sure to use a pure vanilla extract.
- Baking Powder – Make sure you use powder not soda. Also, ensure your levening agents are not expired as they will not work if expired.
- Cinnamon – I mean all pancakes need at least a dash of cinnamon! If you are a big cinnamon fan you could up the cinnamon in this recipe to ¼ tsp.
How To Make:
Add all of your ingredients into you blend and blend for approximately 1-2 minutes on high until the batter is smooth and creamy.
You will want the batter to be completely smooth without any oat or banana chunks.
Immediately transfer your batter to a medium sized bowl after blending. Make sure to get all of the batter out of your blender. You may need a spatula to do so.
Now let your batter rest for five minutes. Do not skip this step. This will allow the oats to absorb the liquid and thicken your batter.
Heat a skillet or griddle over medium high heat. Lightly grease or spray with a non-stick spray. I used a non-stick olive oil spray.
Once your skillet is hot add a heaping 1/4 cup of batter. Cook on one side until bubbles form on the top and the bottom is golden brown.
Flip and cook until the other side is golden brown as well.
Serve with your favorite pancake fixings.
Tips For Success:
- Blend until completely smooth. You want the batter smooth and creamy and will need to blend to achieve this texture. Make sure all of the oats are blended and you no longer have any visible oats in your batter.
- Let your batter rest. It is a crucial step so do not skip it. If you do not let your batter rest your pancakes will be thin and not so fluffy.
- Toppings can take your pancakes up a notch. These are perfectly delicious with just maple syrup. However, if you want to really make these tasty try adding things like: peanut butter, fresh fruit, jelly or even stewed berries would be divine.
Store in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave, toaster oven or even the oven at 350 until heated through.
Yes! You can freeze these as well. Make sure to cool your pancakes completely before storing. Freeze in an airtight container for up to two months.
Other Healthy Breakfast Recipes:
- Overnight Vegan Chia Seed Pudding
- Apple Cinnamon Muffins (Healthy & Vegan)
- Breakfast Quinoa Bowl
- Easy Tofu Scramble
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Vegan Banana Oat Pancakes
- 1 ½ cup rolled oats
- 2 ripe bananas
- 1 cup unsweetened almond milk
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- dash of cinnamon
- Add all of the ingredients to your blender and blend for approximately 1-2 minutes until smooth and creamy.
- Transfer batter to a medium sized bowl right after blending. Make sure to get out all of the batter. You may need to use a spatula to do so.
- Let your pancake batter stand for five minutes. This process is crucial and will be the difference between thin or thick and fluffy pancakes. The oats will begin to absorb the liquid and your batter will thicken.
- While your batter is resting heat a skillet over medium high heat. Lightly grease your skillet. I used a non stick olive oil spray.
- Once your skillet is hot add a heaping 1/4 cup of batter to the pan. Cook on one side until bubbles form on the top and the bottom is golden brown. Flip and cook until the other side is golden brown as well.
- Serve with your favorite pancake fixings.
- Make sure you allow the batter to rest for the full five minutes. I tested this many times and the batter needs to get thicker to make the pancakes fluffy and thick.
- You can use any plant milk you would like, just make sure to use an unflavored unsweetened variety.