Vegan Banana Oat Pancakes that are made in your blender make a warm and satisfying breakfast easy…even on a hectic weekday morning! You’ll love these thick and fluffy pancakes, made with just a few simple pantry ingredients that are naturally vegan and gluten-free.
Seriously, who is making fresh, wholesome pancakes on a school day? What if that could be you? This delicious batter can be made in advance or whipped up quickly in your blender….making these Vegan Banana Oat Pancakes an option any day of the week!
YES! YOU can make fresh pancakes anytime! AND, they’ll come out perfect EVERY time.
Why you will love them
- Easy to make in your blender….fewer dishes…and totally doable even on a hectic weekday morning.
- Perfectly sweet without any added sweetener.
- Delicious and decadent….hello Sunday brunch homemade pancakes!
- Tasty. Super delish. Nobody has to know that there’s no sugar added!
- Satisfying….warm and filling in just the right way.
- Light and fluffy.
- Egg-free, dairy-free and gluten-free so everyone can enjoy them.
- Perfect for meal prep! Batter will stay good in the fridge all week.
Ingredients and Substitutions
- Almond milk: Substitute with any dairy-free milk, but you may need to use a few drops of water to thin out cashew milk or a really thick oat milk.
- Apple cider vinegar: This, mixed with the milk, helps to activate the baking soda so the vegan pancakes will rise. Also it will give a more buttermilk pancake type of flavor while still being dairy-free.
- Ground flax: In addition to supplying some protein, fiber and omega 3s, the ground flax acts as a binder for the oatmeal and liquid ingredients.
- Oats: Make sure to buy a certified gluten-free brand, if needed….and check the Environmental Working Group for a list of brands that have been checked for glyphosate—-a toxic chemical that has been found in MANY brands of oats. Oats are a good source of fiber that is so important to keep your bowels running regular.
- Banana: awesome for some natural sweetness. If you don’t eat banana, substitute with ⅓ cup unsweetened applesauce
- Baking soda: Together with the vinegar, this will help create fluffy pancakes.
How to make them
Yes, having a high speed blender is helpful! BUT…if you don’t have one, you can still make this recipe….in your personal sized blender or your food processor. It works, I know, because I have done it!
Place oats, bananas, baking soda, ground flax, plant milk and apple cider vinegar into blender.
Blend on high until everything is mixed. Leave to sit for 5 minutes. Batter will thicken and bubbles will start to form.
Heat a large heavy skillet over medium heat. Brush 1 tablespoon olive oil over bottom of hot pan. Use ¼ cup measure to scoop batter into pan. Wait for bubbles to appear (about 2 minutes)and then flip.
Cook on second side for about 2 minutes and then transfer to a plate. To keep pancakes warm until ready to serve, preheat oven to 200 degrees and place finished pancakes on an oven proof dish or a parchment lined baking sheet in oven.
I purposely did not sweeten the batter. I think the banana makes them sweet enough….because I do like to pour on some pure maple syrup and top my pancakes with a handful of fresh berries. The combo is plenty sweet.
Debra’s Pro Tips
- There’s no need to mix the wet ingredients separately from the dry ingredients…everything blends together and the vinegar, baking soda and flax work together to create a fluffy pancake mix.
- Double or triple the recipe. Store batter in the fridge in an airtight container (I use a mason jar). Heat your pan and whip up exactly the number of fresh delicious pancakes you need at a moments notice! If batter becomes to thick, use 1-2 tablespoons almond milk mixed in to thin it out.
- Preheat your pan….this is super important so that even the first few bubble up and are easy to flip.
- Keep the heat on medium. If your pan is too hot, the outside will burn before the batter is cooked through to the center.
More easy breakfast or brunch ideas
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📖 Recipe
Vegan Banana Oat Pancakes
Equipment
- 1 Blender
Ingredients
- ¾ cup almond milk or your favorite plant milk
- 2 tablespoon apple cider vinegar
- 1 banana broken into chunks
- ¾ cup old fashioned oats
- 2 tablespoon ground flax
- 1 ½ teaspoon baking soda
- 1 tablespoon olive oil
Instructions
- Put all ingredients into high speed blender. Blend until everything is just incorporated.
- Let batter sit for 5 minutes. It will thicken up and bubbles will start to appear at the surface. The batter will be super thick…that's OK.
- Heat heavy skillet over medium heat.
- Brush oil onto bottom of pan.
- Scoop batter with ¼ cup measure onto hot skillet. Let pancakes sit until edges start to dry out and bubbles appear on the surface. 2-3 minutes.
- Flip pancakes and cook on second side for about 2 minutes until golden.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Ditrie
Definitely going to try this recipe. Thanks!
Debra Klein
You’re welcome….enjoy!
Becky
My son has one more month of summer holidays left! I’ll leave this recipe for his first day of school (I always make him pancakes on the big day =)) Thanks for sharing!
Debra Klein
Pancakes on the first day of school is an awesome tradition. Make this batter the night before and then you can sit and enjoy the pancakes with your son before sending him off.
Elly McGuinness
Wow this looks like one of the healthiest and probably tastiest pancake recipes I’ve seen! Love that you use cashews and oats rather than the usual flour that most pancake recipes use. Very nutritious and filling. People that are completely gluten free will just need to ensure they buy gluten free oats. Thanks for the recipe!
Debra Klein
Thank you. The cashews make the batter creamy without having to use any dairy.
Chana
I see cashew mentioned in the comments but there’s none in the recipe. What am
I missing???
Debra Klein
Hi Chana, you’re not missing anything….the original recipe called for soaked cashews and water to mix with the other ingredients rather than almond milk. I updated the directions/ingredients to make it quicker and easier. If you’d prefer to use cashews rather than almond milk, use 1/4 cup cashews soaked for at least 1 hour with 1 cup water.
FranCesca
Hi Debra, I did make this & they were delicious, however I noticed the high content of sodium…per serving?..948 mg….that’s a very large amount of sodium if restricted to 1500 mg daily. 1 1/2 tsp of baking sodium seems a lot for just 2 servings…how many pancakes per serving? Can the sodium be reduced to make it healthier or a combo of lesser sodium & baking powder? They are delicious, but I need to modify the sodium. TY
Debra Klein
Hmm….the baking soda combines with the apple cider vinegar to produce fluffy vegan pancakes. I suppose, a switch to baking powder and maybe no vinegar might work…but I haven’t tested it, so I don’t know. You could try….and definitely get back to us, so we know if they still were fluffy.