Vegan Oatmeal Banana Pancakes – 75 kcal Healthy Breakfast

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:

1. Use ripe bananas – the spottier, the better! They mash easier and taste sweeter.
2. Don’t skip resting the batter – 5 minutes helps the oats hydrate and the batter thicken.
3. Medium-low heat is key – too hot and they’ll burn outside before cooking inside.
4. Flip gently and only once – wait until bubbles form on top and edges firm up before flipping.
5. 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 ❓

1. Are these pancakes gluten-free?
   Yes, if you use certified gluten-free oats!
2. Can I make these pancakes without a blender?
   Yes—use store-bought oat flour and mash the banana well with a fork.
3. Do I need egg replacer for vegan pancakes?
   Nope! The banana and oats bind everything beautifully.
4. Can I add protein powder?
   Sure—just reduce the oat flour slightly and check consistency.
5. How do I make them fluffier?
   Let the batter rest, don’t overmix, and use enough baking powder.
6. Can I cook them in coconut oil?
   Absolutely—it adds great flavor and a crisp edge.
7. Do these pancakes freeze well?
   Yes! Freeze between parchment and reheat in toaster or oven.
8. Can I make a savory version?
   Yes—omit banana and sweeteners, and add herbs/spices like garlic and chive.
9. What’s the best milk for vegan pancakes?
   Almond, oat, or soy milk all work well.
10. 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.