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Finished stack of pancakes with syrup being poured on top.

Vegan Banana Oat Pancakes

Vegan Banana Oat Pancakes are not only tasty but gluten-free, sugar free and oil free. A classic comfort food with a healthy twist.
Prep Time 5 mins
Total Time 15 mins
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 6 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.
  • Enjoy


  • 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. 


Calories: 121kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 230mgPotassium: 214mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 3mgCalcium: 159mgIron: 1mg
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