There’s nothing like waking up to the smell of fresh pancakes and with these vegan banana oat pancakes I get to enjoy all the comfort without any dairy or eggs. They’re naturally sweetened with ripe bananas and hearty oats which means they’re both filling and wholesome. I love how easy it is to whip up a batch using simple pantry staples.
These pancakes are perfect for lazy weekend mornings or a quick weekday breakfast. They come out fluffy and golden every time and I can never resist stacking them high with my favorite toppings. Whether you’re vegan or just looking for a healthier twist on classic pancakes this recipe is sure to become a breakfast favorite.
Why You’ll Love These Vegan Banana Oat Pancakes
If you want wholesome energy to start your day these pancakes deliver every time. I make them often because they rely on pantry staples like oats and ripe bananas. They whip up in minutes so you can enjoy a nourishing hot breakfast any day of the week.
These pancakes have a naturally sweet flavor thanks to the bananas so you do not need much extra sugar. Oats add great texture and the perfect amount of heartiness to keep you feeling satisfied. I love the fluffy centers and golden crisp edges—each bite feels comforting and indulgent without any dairy or eggs.
Vegan banana oat pancakes are completely plant-based and dairy-free so they suit many diets. They are lighter than traditional pancakes yet still super filling and packed with fiber. That means more sustained energy and a satisfying meal with no heaviness.
Since these pancakes use only simple ingredients they suit anyone learning to cook vegan or make healthier choices. You have total control over what goes in—no mystery additives or processed mixes. I like experimenting with different plant-based toppings like berries nut butters or a drizzle of maple syrup for extra yum.
You will love how easy they are to customize. Swap in gluten-free oats as needed or add extras like cinnamon or chopped walnuts. I always tell my students that mastering pancakes like these is an easy win for anyone adding more plant-based meals to their day.
Ingredients
To make my vegan banana oat pancakes, I use simple whole food ingredients—most of them are items I always have in the pantry. Here’s what you need to get perfectly fluffy pancakes every time.
For the Pancakes
- 2 ripe bananas, mashed
- 1 cup rolled oats (use certified gluten-free oats if needed)
- 1 cup unsweetened almond milk (or other non-dairy milk)
- 1 tablespoon maple syrup (optional for added sweetness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Coconut oil or olive oil, for cooking
Optional Toppings
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced bananas
- Chopped nuts (walnuts, pecans, almonds)
- Nut butter (peanut, almond, or cashew butter)
- Maple syrup
- Shredded coconut
- Vegan chocolate chips
Equipment Needed
To create my vegan banana oat pancakes with ease and get perfect results, I always reach for a few essential kitchen tools. Using the right equipment makes the process smoother and ensures the pancakes come out fluffy and golden every time.
- Mixing bowl: I use a large mixing bowl to mash the bananas and combine all the wet and dry ingredients.
- Fork or potato masher: Perfect for mashing ripe bananas until smooth with just a few small lumps.
- Measuring cups and spoons: Accurate measurements matter for the right batter consistency. I rely on standard dry and liquid measuring sets.
- Blender or food processor (optional): For an extra-smooth batter, especially when using whole oats, I sometimes blend everything together.
- Whisk: Helps me blend the ingredients until just combined and airy.
- Nonstick skillet or griddle: I heat a good nonstick pan or electric griddle for easy flipping and even browning without sticking.
- Spatula: A wide, sturdy spatula ensures I can flip pancakes gently for an even, golden surface.
- Ladle or measuring cup: For evenly portioned pancakes, I scoop the batter with a ladle or quarter cup measure.
- Cooling rack or plate: Once cooked, I let the pancakes rest on a cooling rack or plate for just a minute before serving so they stay light and fluffy.
With these kitchen staples, making vegan banana oat pancakes feels effortless and fun, no matter if I am prepping breakfast for myself or teaching a cooking class full of eager home chefs.
Prep Work
Getting set up before making vegan banana oat pancakes will help the process go smoothly. Prep these simple base ingredients for the best texture and flavor.
Preparing the Oats
I start with old-fashioned rolled oats. For extra-fluffy pancakes, I pulse them in a blender or food processor until they look like coarse flour. If you want a bit more texture, you can skip this step and leave the oats whole. Measure out one cup after processing. Milling your own oat flour brings a subtle sweetness and heartiness that always makes the pancakes more satisfying.
Mashing the Bananas
I always use ripe bananas with plenty of brown spots—this guarantees natural sweetness and that lovely banana aroma once they hit the skillet. Peel two bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until mostly smooth with just a few small lumps left. This creates a creamy base that keeps the pancakes moist and naturally sweet without added sugar.
Directions
Let me show you how easy it is to make my favorite vegan banana oat pancakes. With just a few steps, you’ll have a stack of fluffy, golden pancakes ready to enjoy.
Mixing the Batter
- Place 2 ripe bananas in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth with just a few small lumps remaining.
- Add 1 cup of rolled oats to the bowl. If you prefer extra fluffy pancakes, pulse the oats in a blender or food processor for a finer texture before adding.
- Pour in 1 cup of unsweetened almond milk. Add 1 tablespoon of maple syrup and 1 teaspoon of vanilla extract if using for added flavor.
- Sprinkle in 1 teaspoon of baking powder and a pinch of salt for lightness and balance.
- Whisk or stir the mixture together until a thick batter forms. If the batter feels too thick, add a splash more almond milk. Let it rest while you preheat the skillet—this allows the oats to soak up the liquid and helps the pancakes hold together.
Cooking the Pancakes
- Heat a nonstick skillet or griddle over medium heat. Add a little coconut or olive oil and swirl to coat the surface evenly.
- Scoop ¼ cup of the pancake batter for each pancake. Pour onto the skillet and use the back of a spoon to gently spread into circles.
- Cook the pancakes for about 2-3 minutes per side. You’ll notice small bubbles forming on the surface and the edges starting to set before flipping. Slide a spatula underneath and flip gently.
- Continue cooking until both sides are golden brown and the pancakes feel firm when pressed. Transfer each finished pancake to a plate or cooling rack while you repeat with the rest of the batter.
Serving Suggestions
Stack the warm pancakes on a plate. Top with fresh berries, sliced bananas, or a drizzle of maple syrup for sweetness. Add a dollop of almond butter or sprinkle with chopped nuts for extra protein and crunch. For a little indulgence, try vegan chocolate chips or a dusting of shredded coconut. These pancakes pair perfectly with your favorite vegan latte or smoothie for a satisfying breakfast or post-workout meal.
Make-Ahead and Storage Tips
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I always encourage making vegan banana oat pancakes ahead of time for busy mornings or meal prep. Once cooled to room temperature on a rack or a plate, I stack the pancakes between layers of parchment paper. I store them in an airtight container in the fridge for up to 4 days—perfect for grabbing a quick wholesome breakfast.
If I want to store them longer, I arrange the cooled pancakes in a single layer on a baking sheet and place them in the freezer until they harden. Then, I transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They stay fresh in the freezer for up to 2 months without losing flavor or texture.
Reheating is simple. For the fridge method, I pop them in the toaster or a skillet over medium heat for 1 to 2 minutes per side to regain crisp edges and a tender center. For frozen pancakes, I microwave them for 30 to 60 seconds or toast them on a low setting until heated through. They taste just as satisfying as the day they were made.
Here’s a simple breakdown:
| Storage Method | How To Store | Shelf Life | Best Reheat Method |
|---|---|---|---|
| Refrigerate | Airtight container | 4 days | Skillet or toaster |
| Freeze | Freezer bag with parchment layers | 2 months | Microwave or toaster |
I prep a big batch on Sunday so I have a healthy, delicious vegan breakfast ready every day.
Conclusion
Making vegan banana oat pancakes has become one of my favorite ways to start the day. I love how easy they are to whip up and how versatile they can be with just a few tweaks or extra toppings.
Whether I’m craving something cozy on a slow morning or need a quick breakfast before heading out the door these pancakes always hit the spot. Give them a try and see how simple and satisfying plant-based mornings can be.
