These Banana Oats Vegan Pancakes are the perfect way to start your day! They’re fluffy, flavorful, and packed with healthy ingredients like oats and bananas. Plus, they’re completely vegan, so everyone can enjoy them.
Making vegan pancakes from scratch can seem intimidating, but this recipe is surprisingly simple. With just a few pantry staples and ripe bananas, you can whip up a stack of these delicious pancakes in no time.
Why You’ll Love These Banana Oats Vegan Pancakes
Aside from being incredibly delicious and easy to make, these vegan pancakes are:
- Naturally sweetened: The ripe bananas provide plenty of sweetness, so you won’t need to add any refined sugar.
- Packed with fiber: Oats are a great source of fiber, which can help keep you feeling full and satisfied until your next meal.
- Dairy-free and egg-free: This recipe is completely vegan, making it a great option for those with dietary restrictions.
- Customizable: You can easily add your favorite toppings, like fresh fruit, nuts, or vegan chocolate chips.
Stack of vegan banana oat pancakes on a plate with syrup and bananas.
Ingredients You’ll Need
- 1 cup rolled oats
- 1 cup plant-based milk (unsweetened almond milk, soy milk, or oat milk recommended)
- 2 ripe bananas, mashed
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Vegan butter or cooking oil, for greasing the pan
How to Make Banana Oats Vegan Pancakes
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Make the flax egg: In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes to thicken. This mixture will act as a vegan egg replacement, helping to bind 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 bananas, and the flax egg mixture.
“Using overripe bananas in this recipe is key for extra sweetness and moisture. If your bananas are still a bit green, you can bake them in the oven at 350°F for 10-15 minutes to speed up the ripening process,” advises Chef Emily Carter, author of “Vegan Eats for Every Season.”
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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, as this can result in tough pancakes. A few small lumps are perfectly fine.
Vegan pancake batter in a bowl with a whisk.
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Let the batter rest: Allow the batter to rest for 5 minutes. This will give the oats time to soften and absorb the liquid, resulting in a more tender pancake.
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Cook the pancakes: Heat a large skillet or griddle over medium heat. Lightly grease with vegan butter or cooking oil.
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Pour the batter: Pour 1/4 cup of batter onto the hot 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. You’ll know it’s time to flip the pancakes when you see bubbles forming on the surface.
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Serve and enjoy! Serve the pancakes immediately with your favorite toppings.
Vegan pancake batter being poured onto a griddle.
Tips for the Best Vegan Pancakes
- For thinner pancakes, add a little more plant-based milk to the batter.
- For thicker pancakes, add 1-2 tablespoons of additional flour to the batter.
- Don’t overcook the pancakes, or they will become dry and crumbly.
- Keep the cooked pancakes warm in a low oven while you cook the rest of the batter.
- Get creative with toppings!
Delicious Topping Ideas
- Fresh fruit: Sliced bananas, berries, mango, or peaches
- Nut butter: Peanut butter, almond butter, or cashew butter
- Maple syrup or agave nectar
- Chopped nuts: Walnuts, pecans, or almonds
- Vegan chocolate chips
- Coconut whipped cream
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes! Simply swap out the rolled oats for certified gluten-free rolled oats.
Can I make the batter ahead of time?
While you can make the batter ahead of time, it’s best to cook the pancakes immediately for optimal freshness.
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! Place the cooled pancakes in a single layer on a baking sheet and freeze for 1 hour, or until solid. Once frozen, transfer the pancakes to a freezer-safe bag or container for up to 3 months.
What can I serve with these pancakes?
These pancakes pair well with a variety of sides, such as vegan sausage, tofu scramble, or tempeh bacon. Vegan stuffed portobello mushrooms would also make a hearty and flavorful addition to your breakfast spread.
These fluffy banana oats vegan pancakes are a delicious and satisfying way to start your day. They’re easy to make, packed with flavor, and completely customizable. Enjoy!
