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stack of pancakes with middle piece cut out and topped with vegan butter, maple syrup and fresh fruit

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
Cook Time 24 minutes
Total Time 29 minutes
Servings 8 -10 pancakes
Calories 116kcal


  • 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


  • 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.


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.


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