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    Home » Recipes » Breakfast Recipes

    Vegan Banana Oat Pancakes

    Modified: Sep 11, 2023 by Addison LaBonte · This post may contain affiliate links · Leave a Comment

    pin showing stack of pancakes with syrup, vegan butter and fruit with text title overlay

    Start the day off with a nutritious and satisfying gluten-free breakfast by whipping up a batch of these vegan banana oat pancakes! They are super easy to prepare and cook up in just minutes. They're also flourless and refined sugar-free.

    Jump to Recipe
    close-up side view of stack of vegan banana oat pancakes dripping with maple syrup

    Why you'll love this recipe

    • Also known as "blender pancakes" because the batter is made in a blender or food processor, these from-scratch pancakes are super easy to make with just 7 ingredients.
    • These pancakes are not just vegan, but they're also flourless, making them gluten-free too.
    • These nutritious pancakes are made with no refined sugars, just pure maple syrup.
    • You can pair these pancakes with your favorite toppings such as vegan butter, maple syrup and fresh fruit.
    • Serve them alongside some homemade donuts or these almond flour pancakes!
    stack of 8 pancakes on a white serving dish with vegan butter, maple syrup and fresh fruit

    Ingredients you'll need

    To make these pancakes, you'll need whole-grain old-fashioned/rolled oats (use certified gluten-free if needed), 2 very ripe bananas, almond milk, maple syrup, vanilla, baking powder, and cinnamon.

    With extra bananas, make this Homemade Vegan Banana Bread!

    ingredients for banana oat pancakes with text labels

    How to Make

    Add the oats to a food processor or high-powered blender and blend on high speed until the consistency resembles a fine flour.

    oats in food processor before blending
    oats after being pulsed into a flour in the food processor

    Add all remaining ingredients to the food processor/blender and blend until well combined.

    remaining ingredients added to food processor with the oat "flour"
    batter in food processor after being blended

    Place a small non-stick skillet over medium-high heat and add a little vegan butter.

    Ensure the pan has heated up fully before adding the batter.

    You can test this by dropping a tiny amount of batter into the pan - it should sizzle immediately when it hits the surface.

    Drop approximately ¼ cup batter into the pan at a time, allowing it to spread out into a circle.

    adding ¼ cup of pancake batter to a skillet

    Cook each pancake over medium to medium-high heat for 2-3 minutes on one side and then flip using a turner spatula and cook for 1-2 minutes on the other side.

    Serve with your favorite toppings.

    close-up of maple syrup drizzling onto stack of pancakes

    Frequently Asked Questions

    How do you store leftover pancakes?

    Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days.

    Can leftover pancakes be frozen?

    Yes, they can be frozen. Place the pancakes on a parchment-lined baking sheet in a single layer for 1-2 hours. Then transfer the pancakes to a freezer-safe container or storage bag and freeze for up to 3 months.

    How do you reheat leftover pancakes?

    Leftover pancakes can be reheated in the microwave until warmed throughout. They can also be reheated in a 350° F oven on a baking sheet in a single layer on foil or parchment paper until thoroughly warmed.

    Can this recipe be doubled?

    Yes, the recipe can be doubled to serve more people. However, if you are using a food processor rather than a blender, ensure it is large enough.

    overhead view of stack of pancakes topped with vegan butter, maple syrup and fruit

    More vegan breakfast recipes

    • Vegan Buckwheat Pancakes
    • Vegan Buckwheat Banana Bread
    • Chocolate Peanut Butter Overnight Oats
    • Vegan Blueberry Muffins
    • Overnight Chia Pudding
    pouring maple syrup onto a stack of pancakes topped with vegan butter and fruit
    stack of pancakes with middle piece cut out and topped with vegan butter, maple syrup and fresh fruit
    Print Recipe Pin Save RecipeSaved!
    5 from 3 votes

    Vegan Banana Oat Pancakes

    Start the day off with a nutritious and satisfying gluten-free breakfast by whipping up a batch of these vegan banana oat pancakes! They are super easy to prepare and cook up in just minutes. They're also flourless and refined sugar-free.
    Course Breakfast
    Cuisine American, Gluten-Free, Vegan
    Keyword banana, dairy-free, egg free, flourless, gluten free, oats, pancakes, refined sugar free, vegan
    Prep Time 5 minutes minutes
    Cook Time 24 minutes minutes
    Total Time 29 minutes minutes
    Servings 8 -10 pancakes
    Calories 116kcal
    Author Sireesha A.

    Ingredients

    • 2 cups whole-grain, gluten-free oats (rolled/old fashioned, not instant)
    • 2 medium very ripe bananas, broken up into chunks (approximately 6 ounces each without the peel)
    • 1 ¼ cups unsweetened, plain almond milk
    • 2 teaspoon pure maple syrup
    • 2 teaspoon baking powder
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon cinnamon
    • vegan butter or refined coconut oil, for greasing the pan
    • optional toppings of choice: vegan butter, maple syrup, fresh fruit

    Instructions

    • Add the oats to a food processor or high-powered blender and blend on high speed until the consistency resembles a fine flour.
    • Add all remaining ingredients to the food processor/blender and blend until well combined. If the batter seems to thick you can add a little bit more almond milk and blend again.
    • Place a small non-stick skillet over medium-high heat and add a little vegan butter or coconut oil. Ensure the pan has heated up fully before adding the batter. You can test this by dropping a tiny amount of batter into the pan - it should sizzle immediately when it hits the surface. Drop approximately ¼ cup batter into the pan at a time, allowing it to spread out into a circle.
    • Cook each pancake over medium to medium-high heat for 2-3 minutes on one side and then flip using a turner spatula and cook for 1-2 minutes on the other side. Pancakes should be golden brown. Note that you may need to add more vegan butter or coconut oil to the pan after cooking a few pancakes to prevent sticking.
    • Serve as desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Processor
    High-Powered Blender

    Notes

    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 116kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Fiber: 3g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    5 from 3 votes (3 ratings without comment)

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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