If you're looking for a delicious and healthy breakfast to perk you up in the morning, then vegan banana oat pancakes are what you need! These golden-brown fluffy pancakes made with wholesome oat and banana ingredients have a light sweetness that pairs perfectly with maple syrup.
They are also full of essential vitamins and minerals, making them the perfect way to start your day off right while enjoying the flavors of classic pancakes without compromising health.
This recipe is just the thing to make if you have a ripe banana sitting on the counter. Do we need an excuse to make these easy vegan banana oat pancakes?
Make these delicious vegan pancakes on Saturday mornings for the whole family to enjoy or for Sunday brunch, along with Vegan Broccoli Cheddar Egg Cups, Vegan Banana Chocolate Chip Muffins, Chocolate Tahini Banana Bread, or a Vegan Mushroom Egg Scramble!
Also, be sure to try these Vegan Buckwheat Banana Waffles!
Here is what you need to make these vegan banana pancakes with oat flour:
- Plant milk with apple cider vinegar - This is how you make the vegan version of buttermilk. You can use the plant-based milk of your choice. I've tried this recipe with unsweetened almond milk and organic soy milk.
- Oat flour - You can grind rolled oats instead if you wish. I've used both Arrowhead Oat Flour and Bob's Red Mill gluten-free oat flour to make these pancakes with delicious results.
- Whole wheat flour - This blends nicely with the oat flour for a delicious result. To me, whole wheat flour adds a natural sweetness, so I like to combine it with oat flour in this recipe.
- Banana - A very ripe, spotted banana is the best for this recipe since it adds to the sweetness. Do not use an underripe banana! I do not recommend thawing a frozen banana; it will be too watery. Ripe bananas are best.
See the recipe card for the exact quantities.
How to make Vegan Banana Oat Pancakes
It's simple to make these vegan fluffy pancakes, even if it is your first time! Let's whip up some nourishing vegan banana oat pancakes! Here's how to do it:
Start with making vegan buttermilk.
Combine the plant-based milk with apple cider vinegar, and let sit for at least five minutes while you get the rest of the ingredients ready. Add the vanilla extract.
Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
Mash the ripe banana with a fork. Add the mashed banana to the liquid mixture and combine with a whisk or fork.
Add the liquid mixture to the dry ingredients and blend with a whisk carefully until just blended. Let the pancake batter sit for 10 minutes to activate the baking powder.
- Heat your best non-stick pan on medium heat for 3 to 5 minutes. If you are using oil, put a small amount of grapeseed oil or a little coconut oil (approximately ¼ teaspoon) on the pan.
Pour from ¼ cup batter to ⅓ cup pancake batter and cook for 2 to 3 minutes on one side until bubbles start forming on the surface.
Once the bubbles reach the middle, flip the pancake and cook for another minute or two. Check underneath with a spatula; the pancake should be golden brown.
Note: You may need to reduce the heat if you notice the pancakes are overbrowning. If smoke is coming off the pan, it is too hot. I typically reduce the heat to medium-low after the first pancake.
If your pan is not hot enough, the pancakes will not cook all the way through, and they will be moist. To counteract this, cook the pancakes a little longer at lower heat. The pan I use browns my pancakes quickly, so I must keep a close eye on them.
Hint: If you are making a double batch or wish to serve the pancakes all at once, keep them in a single layer on parchment paper or a silicone mat on a baking sheet in a preheated oven set to 200°F.
Serve with pure maple syrup and your favorite toppings! See the variations below.
Here are some substitutions you can make:
- Gluten-free - Use gluten-free oat flour, or replace the flours with 1 ½ cups gluten-free rolled oats, ground in a blender to a fine-medium consistency. Using a different flour can affect the texture and fluffiness of the pancakes.
- Soy-free - Use almond milk, oat milk, cashew milk, or any plant-based milk you love. If you like, you can try vanilla almond milk for a change! I've tried almond milk, and it was delicious!
- Apple cider vinegar - You can use fresh lemon juice instead. Be sure to let the plant-based milk sit for at least 5 minutes to curdle like buttermilk.
- Grapeseed oil - You can also use coconut oil to grease the pan.
- Organic cane sugar - Use coconut sugar instead, date sugar, or maple sugar.
Try these delicious variations:
- Toppings - Add chopped pecans or walnuts as a topping, maple syrup, whipped coconut cream, peanut butter, or fresh berries. Add vegan chocolate chips for a fun variation, or stir them into the batter before cooking.
- Stir in one to two tablespoons of beetroot powder, pitaya powder, or butterfly pea powder. You can make waffles, too.
- Deluxe - Top with red wine-poached pears for an extra-special treat!
- Oil-free - Skip the oil when cooking the pancakes.
- Spices - Add a pinch of cinnamon or pumpkin spice.
You will need the following equipment:
- a nonstick pan or a large nonstick skillet, or a nonstick pancake griddle.
- a medium bowl and a small bowl
- a spatula (no metal, so you don't scratch the nonstick pan)
- a fork or whisk
These pancakes are best enjoyed fresh!
If you have leftover batter, you can refrigerate it in an airtight container and make pancakes the next day. You can sprinkle a pinch of baking powder on the batter and gently stir it.
Freeze the leftover pancakes in a single layer in a ziplock freezer bag for up to one month, after they have cooled to room temperature. Pop them in the toaster at a low setting to warm them.
- Choose a ripe banana, bordering on overripe, with lots of brown spots.
- When measuring the flour, stir the flour and scoop with a spoon into the measuring cup, then level with a knife. If you dip a measuring cup into the flour and then level it, you will get too much flour. Otherwise, weigh the flour according to the recipe below.
- Do not over-blend the pancake batter, or your pancakes may not turn out fluffy.
- Be sure to preheat your pan long enough, for 3 to 5 minutes, for consistent results.
- Test the cooking time with the first pancake and then adjust the cooking time as needed for the rest of the pancakes.
- Reduce the heat as needed to medium-low, so the pancakes do not brown too much; however, they must cook all the way through.
I hope you enjoy these pancakes as much as we do! They are a great way to start the day and provide plenty of energy for your morning.
If you make this recipe, please be sure to leave a comment and a rating ★★★★★ below.
Vegan Banana Oat Pancakes
- medium bowl and small bowl
- Pancake flipper/spatula do not use metal with nonstick pan
- fork or whisk
- 1 cup plant-based milk or almond milk or organic soy milk
- 1 tablespoon apple cider vinegar or lemon juice
- ¾ cup oat flour 67 grams
- ¾ cup whole wheat flour 98 grams
- 2 tablespoons organic cane sugar or coconut sugar, date sugar, or maple sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ripe banana with brown spots 105 g
- Grapeseed oil optional, for non-stick skillet, or coconut oil
- Pure Maple syrup for serving
- Combine almond milk with apple cider vinegar, let sit for 5 to 10 minutes while you gather the rest of the ingredients.
- Combine flour, sugar, baking powder, and salt in a medium bowl.
- Mash banana with a fork. Add vanilla and mashed banana to the milk mixture and combine with whisk.
- Add liquid mixture to dry mixture and mix with a whisk. Let sit for 10 minutes.
- Heat non-stick skillet on medium to medium-low heat for 3 minutes. Put a small amount of grapeseed oil on the pan. Pour ¼ to ⅓ cup pancake batter on the pan and cook for 2 to 3 minutes. on one side until bubbles start forming in the middle, then flip and cook for another minute or two.
- Serve with maple syrup,
- Reduce heat as needed, so pancakes do not over-brown. Test the cooking time with the first pancake and adjust as needed.
- The calorie count does not include oil or maple syrup.
- You may replace both flours with 1 ½ cup gluten-free rolled oats, ground in a blender to a fine-medium consistency.
- If you wish to serve the pancakes all at once, keep them in a single layer on a baking sheet with parchment paper or a silicone mat in a preheated oven set to 200°F.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.