These fluffy banana oat vegan pancakes are the perfect way to start your day! They’re easy to make, packed with flavor, and completely plant-based. This recipe is perfect for a quick and healthy breakfast or brunch that will satisfy your cravings without compromising your vegan lifestyle.
Vegan banana oat pancakes ingredients
Why You’ll Love These Pancakes
This recipe is incredibly versatile and customizable. Feel free to add your favorite toppings, such as:
- Fresh fruit (berries, sliced bananas, mango)
- Nuts and seeds (chopped walnuts, pecans, chia seeds)
- Vegan chocolate chips
- Maple syrup, agave nectar, or your preferred sweetener
- A dollop of vegan whipped cream or yogurt
Ingredients You’ll Need
Here’s what you’ll need to make these delicious vegan pancakes:
- 1 cup rolled oats
- 1 ripe banana, mashed
- 1 cup plant-based milk (almond, soy, or oat milk work well)
- 1 tablespoon flaxseed meal 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
Blending vegan pancake batter
How to Make Banana Oat Vegan Pancakes
Follow these simple steps to make perfect vegan banana oat pancakes:
- Prepare the flax egg: In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes to thicken.
- Combine dry ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- Blend wet ingredients: Add the mashed banana, plant-based milk, and flax egg to a blender. Blend until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Do not overmix.
- Cook the pancakes: Heat a lightly greased griddle or nonstick pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Flip and cook: Cook for 2-3 minutes per side, or until golden brown and cooked through.
Vegan banana oat pancake cooking
Tips for Perfect Pancakes
- Don’t overmix the batter. Overmixing will result in tough pancakes.
- Let the batter rest for 5 minutes before cooking. This will allow the oats to soften and create a smoother texture.
- Adjust the sweetness to your liking. If you prefer sweeter pancakes, add a tablespoon of maple syrup or agave nectar to the batter.
- Make them gluten-free. Use certified gluten-free oats to make these pancakes gluten-free.
“The key to fluffy vegan pancakes is using a good quality plant-based milk and making sure the batter isn’t too thick. Remember, a little patience goes a long way in the kitchen!” – Chef Anya Green
Delicious Variations
- Chocolate Chip Pancakes: Add 1/2 cup of vegan chocolate chips to the batter.
- Blueberry Pancakes: Gently fold 1/2 cup of fresh or frozen blueberries into the batter.
- Nutty Pancakes: Stir in 1/4 cup of chopped walnuts, pecans, or your favorite nuts to the batter.
Stack of banana oat vegan pancakes
These banana oat vegan pancakes are a delicious and nutritious way to start your day. Vegan oat flour pancakes are another great option if you’re looking for a gluten-free alternative. Enjoy!
FAQs
Can I make these pancakes ahead of time?
Yes! You can make the batter ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
What can I substitute for the flax egg?
You can substitute the flax egg with 1/4 cup of applesauce or mashed banana.
Can I use a different type of flour?
While this recipe uses rolled oats, you can experiment with other flours like oat flour, spelt flour, or all-purpose flour. Keep in mind that the texture might vary slightly.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Can I freeze these pancakes?
Absolutely! These pancakes freeze beautifully. Place them in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. Reheat them in the toaster or oven when ready to enjoy.
