Craving a scrumptious pancake recipe? Stop your search now! Today, I'm thrilled to reveal my ultimate go-to Vegan Banana Oat Pancakes recipe to elevate your weekend mornings.
Whip up these simple and wholesome pancakes in a jiffy – it's the perfect way to kickstart your weekend.
Are you craving a healthy pancake? Look no further because vegan banana oat pancakes are here to save the day! These tasty pancakes look great and taste even better - perfect for breakfast with friends and family.
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, try these Vegan Buckwheat Banana Waffles!
Here are the simple ingredients you need to make these delicious vegan banana oat pancakes:
- 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 - then you'll have banana oatmeal pancakes. I've used Arrowhead Oat Flour and Bob's Red Mill gluten-free oat flour to make these pancakes with delicious results.
- Whole wheat flour 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.
- 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.
See the recipe card for the exact quantities.
How to make these Vegan Banana Oat Pancakes
Making these vegan fluffy pancakes is simple, even if it is your first time! Here's how to make these healthy pancakes:
Make 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.
Mix the flour, sugar, baking powder, and salt in a mixing bowl.
Mash the 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.
Cook the pancakes
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.
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.
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.
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 refrigerating them.
Serve this healthy pancake recipe with pure maple syrup and your favorite toppings! See the variations below.
Here are some substitutions you can try when making this vegan pancake recipe:
- Gluten-free option - Use gluten-free oat flour, or replace the flour 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, oat, cashew, or any dairy-free 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. Let the plant-based milk sit for at least 5 minutes to curdle like buttermilk.
- Grapeseed oil - You can also use coconut oil or vegan butter to grease the pan.
- Organic cane sugar - Use coconut sugar instead, date sugar, or maple sugar.
Try these delicious variations:
- Toppings - Top these pancakes with chopped pecans or walnuts, maple syrup, whipped coconut cream, peanut butter, or fresh blueberries, raspberries, or strawberries.
- 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.
You will need the following equipment:
- a good 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! 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 they have cooled to room temperature. Pop them in the toaster at a low setting to warm them.
- Choose a ripe banana bordering 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; 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
Looking for more recipes like this? Try these:
I love these pancakes paired with these recipes:
I hope you enjoyed this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Banana Oat Pancakes
- Pancake flipper/spatula do not use metal with nonstick pan
- fork or whisk
- 1 cup almond milk or oat 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 ripe banana with brown spots 105 g
- 1 teaspoon vanilla extract
- 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.1 cup almond milk, 1 tablespoon apple cider vinegar
- Combine oat flour, whole wheat flour, organic cane sugar, baking powder, and salt in a medium bowl.¾ cup oat flour, ¾ cup whole wheat flour, 2 tablespoons organic cane sugar, 1 tablespoon baking powder, ¼ teaspoon salt
- Mash banana with a fork. Add vanilla extract and mashed banana to the milk mixture and combine with whisk.1 ripe banana with brown spots, 1 teaspoon vanilla extract
- 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.Grapeseed oil
- Serve with maple syrup and your favorite toppings.Pure 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.