There’s something truly magical about weekend mornings. The kind where sunlight filters through the kitchen window, there’s no rush to be anywhere, and the biggest decision you have to make is: what to make for breakfast?
For me, that answer is almost always pancakes.
But not just any pancakes—these Vegan Oatmeal Banana Pancakes. They’re thick, fluffy, wholesome, and oh-so-warm. They feel like a hug from the inside. And the best part? They’re ready in just 25 minutes, made with pantry staples, and completely plant-based.
This recipe was born on a slow Sunday, when I had two very ripe bananas staring at me, and a craving for something comforting but nourishing. I tossed some oats in the blender, added the bananas, a splash of plant milk, and a sprinkle of cinnamon… and out came what would become one of my most loved breakfast recipes ever.
They’re simple, sweet, naturally gluten-free (if you use GF oats), and loved by adults, kids, picky eaters, and even my non-vegan husband. 😄
Why You’ll Love These Pancakes 💛
🍌 Naturally Sweet
Ripe bananas bring the sweetness, so you don’t need much added sugar.
🌾 Wholesome Ingredients
Made with oats instead of flour, these pancakes are packed with fiber and slow-releasing carbs.
🧘 No Eggs, No Dairy
100% vegan and allergy-friendly—but you’d never know it from the taste and texture.
⏱️ Ready in 25 Minutes
Perfect for lazy mornings, meal prep, or a quick weekday breakfast that feels like the weekend.
🥞 Fluffy & Satisfying
The texture is soft and tender, not gummy or flat like some vegan pancakes. These rise beautifully!
Let’s Talk Ingredients (Without Listing Them 😉)
At the heart of this recipe is the banana-oat combo. Bananas give moisture, structure, and sweetness. Oats (blended into flour) create a hearty, satisfying base.
Then there’s:
- A splash of plant milk (I love almond or oat milk for this)
- A little baking powder to help everything puff up
- A pinch of salt to balance the flavors
- And a dash of cinnamon or vanilla for that warm, cozy flavor
No fancy egg replacers, no gums, no weird ingredients. Just real food that loves you back.
Tools You’ll Need 🛠️
You don’t need a pancake griddle or anything special. Just:
- A nonstick skillet or pan
- A blender or food processor to turn oats into flour
- A ladle or 1/4 cup measuring cup for portioning
- A spatula and some hungry people
And maybe a mug of coffee or tea to sip while you flip. ☕
How to Get the Perfect Pancakes Every Time 🔥
Here’s what I’ve learned after making these dozens of times:
- Use ripe bananas – the spottier, the better! They mash easier and taste sweeter.
- Don’t skip resting the batter – 5 minutes helps the oats hydrate and the batter thicken.
- Medium-low heat is key – too hot and they’ll burn outside before cooking inside.
- Flip gently and only once – wait until bubbles form on top and edges firm up before flipping.
- Wipe the pan between batches – this keeps pancakes golden and prevents sticking.
Make-Ahead & Storage Tips 🧊
Yes, these pancakes are meal-prep friendly! 🙌
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: In a toaster or skillet for best texture, or microwave in a pinch.
- Freeze: Stack with parchment between layers, freeze in bags, and toast straight from frozen.
Pro Tip: Make a double batch on Sunday and enjoy cozy pancakes all week!
Delicious Variations to Try 🌈
🥜 Peanut Butter Swirl: Add a spoonful of PB to the batter or drizzle on top.
🍫 Chocolate Chip Style: Fold in dairy-free chocolate chips before cooking.
🥥 Tropical Vibes: Add shredded coconut and pineapple bits.
🫐 Blueberry Burst: Drop fresh blueberries onto each pancake after pouring the batter.
This recipe is endlessly flexible—just like your morning mood.
Topping Ideas That Take It Over the Top 🍓
The pancakes are amazing on their own, but toppings = joy:
- Warm maple syrup (always!)
- Sliced bananas, strawberries, or blueberries
- A sprinkle of chia seeds or hemp hearts
- A dollop of coconut yogurt or plant-based whipped cream
- Toasted nuts or granola for crunch
Or keep it simple: a warm pancake in hand, folded like a taco, eaten over the kitchen sink. (Yes, I’ve done this. 😄)
What to Serve With These Pancakes ☕🍽️
If you’re going for a full breakfast spread:
- Vegan scrambled tofu or a savory veggie hash
- Smoothie or green juice for freshness
- Iced coffee or chai latte
- Fresh fruit bowl with citrus and mint
- A cozy blanket and no to-do list
FAQ – Vegan Oatmeal Banana Pancakes ❓
- Are these pancakes gluten-free?
Yes, if you use certified gluten-free oats! - Can I make these pancakes without a blender?
Yes—use store-bought oat flour and mash the banana well with a fork. - Do I need egg replacer for vegan pancakes?
Nope! The banana and oats bind everything beautifully. - Can I add protein powder?
Sure—just reduce the oat flour slightly and check consistency. - How do I make them fluffier?
Let the batter rest, don’t overmix, and use enough baking powder. - Can I cook them in coconut oil?
Absolutely—it adds great flavor and a crisp edge. - Do these pancakes freeze well?
Yes! Freeze between parchment and reheat in toaster or oven. - Can I make a savory version?
Yes—omit banana and sweeteners, and add herbs/spices like garlic and chive. - What’s the best milk for vegan pancakes?
Almond, oat, or soy milk all work well. - How do I know when to flip the pancakes?
Wait for bubbles on top and dry edges—then flip gently and cook another 1–2 minutes.
Vegan Oatmeal Banana Pancakes – 75 kcal Healthy Breakfast
Description
These Vegan Oatmeal Banana Pancakes are the ultimate plant-based breakfast: wholesome, filling, and full of flavor. Made with rolled oats, ripe bananas, and just a few pantry staples, these pancakes are gluten-free (if using certified oats), dairy-free, and egg-free—yet they turn out soft, fluffy, and golden brown every time. Whether you're vegan, dairy-intolerant, or just love a good healthy pancake stack, this recipe is your new morning favorite.
Ingredients
Instructions
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In a small bowl, mix 1 tablespoon flaxseed with 2½ tablespoons water. Let sit for 5 minutes to gel.
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In a blender, combine mashed bananas, rolled oats, almond milk, flax egg, baking powder, baking soda, cinnamon, vanilla, and salt. Blend until smooth. Let the batter rest for 5 minutes to thicken.
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
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Pour ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form and edges look dry. Flip and cook another 1–2 minutes until golden.
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Continue with the rest of the batter. Stack the pancakes, top with your favorite toppings, and serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 75kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 38g13%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For chunkier texture, blend half the oats and mix the rest in by hand.
- Add blueberries or chocolate chips to the batter for fun variations.
- Batter can be made ahead and stored in the fridge for up to 24 hours.
- To freeze, stack pancakes with parchment in between and reheat in a toaster.
