Get your weekend off to a great start with these easy-to-make Vegan Banana Oat Pancakes made with simple and healthy ingredients: oat flour, whole wheat flour, vegan buttermilk, and ripe banana. Make these simple and wholesome pancakes in less than thirty minutes!

I'm excited to share these easy vegan banana oat pancakes with you. I make them for breakfast along with vegan buttermilk when we get away to the cabin, since I want to make something that will give us energy before we head out for a hike! Another delicious option is this Vegan Banana Chocolate Chip Bread to take on the go!

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Ingredients
Substitutions
Variations
How to Make Vegan Banana Oat Pancakes
Storage
Expert Tips
More Vegan Breakfast Recipes
Recipe
Comments

These fluffy stacks of goodness are a healthy spin on vegan pancakes; they are dairy-free, packed with nutrients from oat flour and ripe bananas, and will leave you satisfied all morning. These easy vegan banana oat pancakes are made with simple, natural ingredients and are the perfect way to start your day, just like these Vegan Buckwheat Banana Waffles!

Top these vegan banana pancakes with fresh berries, apple compote, blueberry compote, cherry compote, and whipped coconut cream.

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!

Get ready to add this recipe to your regular breakfast rotation because once you try these vegan banana oat pancakes, there's no going back!

This recipe was so delicious! My husband didn't even realize they were vegan! Will be making again!

- Sophia

Ingredients

Here are the simple ingredients you need to make these delicious vegan banana oat pancakes:

Baking powder - check the expiry date to ensure that it is fresh, otherwise the pancakes will not rise.
Bananas - A very ripe, spotted banana is the best for this recipe since it adds sweetness. Do not use an underripe banana! I do not recommend thawing a frozen banana; it will be too watery. Ripe to overripe bananas will yield the best results.
Oat flour - I used Arrowhead Oat Flour and Bob's Red Mill gluten-free oat flour to make these pancakes.
Soy milk with apple cider vinegar - This is how you make vegan buttermilk. I've tried this recipe with unsweetened almond milk (Califia brand) and organic soy milk (West Soy); they both work well in this recipe. Let the mixture rest for 10 minutes before using it.
Whole wheat flour blends nicely with the oat flour for a tasty result. Whole wheat flour adds a natural sweetness, and I like to combine it with oat flour in this recipe.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

Here are some substitutions you can try when making this vegan pancake recipe:

Soy-free - Use almond or cashew milk. I don't recommend rice milk, oat milk, or coconut milk.
Apple cider vinegar - You can use fresh lemon juice instead. Let the plant-based milk sit for at least 10 minutes to curdle like buttermilk.
Grapeseed oil - You can also use coconut oil or vegan butter to grease the pan. However, the vegan butter may make the bananas very brown on the outside.
Oat flour - Use all-purpose flour or spelt flour instead. I buy oat flour; if you make your own by blending rolled oats, the resulting oat flour will not be as dense, and you will have to use a lot more to get the needed consistency.
Organic cane sugar - Use coconut sugar, date sugar, or maple sugar.

Variations

Try these delicious variations when making these vegan banana pancakes with oat flour:

Toppings - Top these pancakes with chopped pecans or walnuts, maple syrup, whipped coconut cream, peanut butter, fresh blueberries, raspberries, or strawberries. Or try homemade cherry compote, apple compote, or blueberry compote.
Blueberries - stir in a half-cup of blueberries into the batter.
Chocolate chip - Add vegan chocolate chips for a fun variation, or stir them into the batter before cooking. I'd start with a half-cup.
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.

How to Make Vegan Banana Oat Pancakes

Making these vegan fluffy pancakes with bananas and oat flour is simple, even if it is your first time! Here's how to make them:

Glass measuring cup filled with organic soy milk and apple cider vinegar on marble surface

Step 1: Combine the plant-based milk with apple cider vinegar, and let sit for at least five to ten minutes while you get the rest of the ingredients ready. Add the vanilla extract.

Bowl filled with dry ingredients for pancakes

Step 2: Mix the flour, sugar, baking powder, and salt in a mixing bowl.

Bowl filled with wet and dry ingredients to make pancakes on marble surface

Step 3: Mash the banana with a fork. Add the mashed banana to the liquid mixture and combine with a whisk or fork.

Ingredients in mixing bowl combined both wet and dry for pancake batter after resting

Step 4: 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. The consistency is like a thick smoothie.

Step 5: Heat a non-stick frying 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. Vegan butter or cooking spray will work as well.

Non-stick skillet with vegan banana oat pancake being cooked before flipping

Step 6: Pour ¼ cup batter to ⅓ cup pancake batter into a non-stick skillet and cook for 2 to 3 minutes on one side until bubbles start forming on the surface.

Skillet with pancake cooking after flipping

Step 7: Flip the pancake once the bubbles reach the middle 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 the pancakes are over-browning. 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 throughout and 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 closely monitor them.

Stack of vegan banana oat pancakes on white plate with grey napkin with maple syrup on top of pancakes

Serve this healthy pancake recipe with pure maple syrup and your favorite toppings!

Tip: 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. When I have leftovers, I place the extra pancakes on a cooling rack to let them cool before refrigerating them.

Storage

These pancakes are best enjoyed fresh! However, 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 cooling to room temperature. Pop them in the toaster at a low setting to warm them.

Expert Tips

Choose a ripe banana bordering overripe with lots of brown spots.
When measuring the flour, stir and scoop it into the measuring cup with a spoon, then level it 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; 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 through.

More Vegan Breakfast Recipes

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Comments

5 from 165 votes (156 ratings without comment)