These vegan banana oat pancakes are a delicious and healthy way to start your day. They’re made with simple ingredients like ripe bananas, rolled oats, and plant-based milk, and they come together in just minutes. Plus, they’re incredibly versatile – you can top them with your favorite fruits, nuts, syrups, or vegan chocolate chips!
Why You’ll Love These Vegan Banana Oat Pancakes
These pancakes are:
- Easy to make: With just a few pantry staples and one bowl, you’ll have a delicious breakfast ready in no time.
- Naturally sweetened: Ripe bananas provide all the sweetness you need, so you can skip the refined sugar.
- Packed with nutrients: Oats are a great source of fiber, which can help you feel full and satisfied. Bananas are rich in potassium, which is important for maintaining healthy blood pressure.
- Customizable: Make them your own by adding your favorite toppings like berries, chopped nuts, or a drizzle of maple syrup.
Stack of Vegan Banana Oat Pancakes with Fresh Berries and Syrup
Ingredients for the Best Vegan Banana Oat Pancakes
- 1 cup rolled oats
- 1 cup plant-based milk (almond, soy, or oat milk work well)
- 1 ripe banana, mashed
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- Vegan butter or oil, for greasing the pan
Instructions for Making Perfect Vegan Banana Oat Pancakes
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Prepare the flax egg: In a small bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken. This will act as a binder in the pancakes.
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Combine dry ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
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Combine wet ingredients: In a separate bowl, whisk together the plant-based milk, mashed banana, and flax egg.
Mixing Vegan Pancake Batter in a Bowl
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Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Don’t overmix the batter. A few lumps are okay.
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Let the batter rest: Let the batter sit for 5-10 minutes. This will allow the oats to soften and create a creamier texture.
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Cook the pancakes: Heat a lightly greased griddle or nonstick skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
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Flip and cook: Cook for 2-3 minutes per side, or until golden brown and cooked through.
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Serve immediately: Serve the pancakes immediately with your favorite toppings.
Vegan Banana Oat Pancakes Cooking on a Griddle
Tips for the Best Vegan Banana Oat Pancakes
- Use ripe bananas: The riper the bananas, the sweeter your pancakes will be. For extra banana flavor, use overripe bananas that have brown spots on the peel.
- Don’t overmix the batter: Overmixing the batter will make the pancakes tough. Mix until the ingredients are just combined.
- Adjust the consistency: If the batter seems too thick, add a tablespoon of plant-based milk at a time until you reach your desired consistency.
- Get creative with toppings: These pancakes are delicious with fresh fruit, vegan chocolate chips, chopped nuts, a drizzle of maple syrup, or a dollop of vegan yogurt.
“Using ripe bananas is key for sweetness and that irresistible banana flavor in these pancakes. Don’t be afraid to experiment with different toppings to create your own signature pancake!” – Chef Anya Green
Frequently Asked Questions
Can I make these gluten-free?
Yes, simply use certified gluten-free rolled oats.
Can I make these ahead of time?
Yes, these pancakes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the toaster or oven before serving.
Can I freeze these pancakes?
Yes, you can freeze these pancakes for up to 2 months. Let them cool completely, then place them in a freezer-safe bag or container.
What are some other toppings I can try?
Get creative! Some other delicious topping ideas include vegan whipped cream, fruit compote, nut butter, shredded coconut, or a sprinkle of cinnamon sugar.
Can I use a different type of flour?
While rolled oats are recommended for this recipe, you can experiment with substituting a portion of the oats with all-purpose flour, whole wheat flour, or a gluten-free flour blend. Keep in mind that this may alter the texture of the pancakes.
