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.
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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!
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!
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.
Add all remaining ingredients to the food processor/blender and blend until well combined.
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.
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.
Frequently Asked Questions
Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days.
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.
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.
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.
More vegan breakfast recipes
- Vegan Buckwheat Pancakes
- Vegan Buckwheat Banana Bread
- Chocolate Peanut Butter Overnight Oats
- Vegan Blueberry Muffins
- Overnight Chia Pudding
Vegan Banana Oat Pancakes
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
Notes
Nutrition
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