Name: Vegan Banana Oat Pancakes
Prep time: 15 min
Cook time: 10 min
Ingredients: 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)

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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?

Top these pancakes with sliced fresh fruit, berries, or cherry compote and whipped coconut cream. Serve a glass of Vegan Strawberry Milk to go with these 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!

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Ingredients
How to make Vegan Banana Oat Pancakes
Substitutions
Variations
Equipment
Storage
Expert Tips
Related recipes
Recipe

Ingredients

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.

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

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.

Bowl filled with dry ingredients for pancakes

Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.

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

Mash the ripe 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

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.

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

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.

Skillet with pancake cooking after flipping

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

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

Serve with pure maple syrup and your favorite toppings! See the variations below.

Substitutions

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.

Variations

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.

Equipment

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

Storage

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.

Expert Tips

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.

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Vegan Banana Oat Pancakes