Vegan Richa

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Vegan Banana Oat Pancakes (Gluten-free)

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These Vegan Banana Oat Pancakes need just 7 ingredients and a blender. Gluten-free, satisfying and delicious Banana Oatmeal Pancakes! Vegan Breakfast Soy-free Recipe.  Jump to Recipe

Vegan Banana Oat Pancakes Stacked on white plates

Starting the new year with these Easy Banana Oat Pancakes! Just blend up banana, oats, sweetener, leavening and a bit of almond flour and done!

These pancakes are best served fresh as they are fluffy right off the girdle. With no gluten, the fluffyness tends to reduce on cooling. Refrigerate the batter to keep for longer and make the pancakes when ready to serve! Add spices or blends of choice for flavor, add some candied fruits, chocolate chips or nuts to the batter for variation

Vegan Banana Oat Pancakes Stacked on white plates

Ingredients for Vegan Banana Oat Pancakes

  • a ripe banana
  • old fashioned oats
  • almond flour for a bit of hold, moisture and texture. You can use other ground up nuts or seeds such as sunflower or pumpkin. Some of these will add a stronger flavor.
  • tapioca starch or other starch for binding
  • baking powder and lemon juice for leavening
  • cinnamon or vanilla for flavor
  • non dairy milk such as almond milk, soy milk, light coconut milk or oat milk

How to make Vegan Banana Oat Pancakes

Blend everything for a minute. Let sit for 5 mins, then blend again until smooth.

Batter for Banana Oat Pancakes in a whit bowl Banana Oat Pancake batter on white stone skillet

Cook the batter on a skillet over medium heat. Cover he pan in between to keep the moisture in and to cook the pancakes faster.

Banana Oat Pancake batter on white stone skillet

Once bubbly, Flip and cook the other side. Stack and serve with maple syrup, vegan butter, fruits or toasted nuts.

Vegan Banana Oat Pancake batter on white stone skillet

More Pancakes to try

Vegan Banana Oat Pancakes Stacked on white plates

Banana Oat Pancakes Stacked on white plates
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4.95 from 19 votes

Vegan Banana Oat Pancakes (Gluten-free)

These Vegan Banana Oat Pancakes need just 7 ingredients and a blender. Gluten-free, satisfying and delicious Banana Oatmeal Pancakes! Vegan Breakfast Soy-free Recipe.

Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: banana oatmeal pancakes
Servings: 6
Calories: 98.09kcal
Author: Vegan Richa

Ingredients

  • 1 medium ripe banana
  • 1 cup (81 g) old fashioned oats , certified gluten-free if needed
  • 3 tbsp almond flour , (or other nut flour or pumpkin seed flour - i havent tested with these)
  • 1 tbsp tapioca starch , or cornstarch
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon or vanilla extract , or other spice blends of choice such as pumpkin pie spice or chai spice
  • 1 tsp lemon juice
  • 3/4 cup (177.44 ml) non dairy milk such as almond milk , soy milk, light coconut milk or oat milk

Instructions

  • Add everything to a blender. Blend everything for a minute. Add a tbsp maple syrup for sweeter if you like. Let sit for 5 mins, then blend again until smooth.
  • Heat a thick bottom skillet over medium heat. Grease if needed. Add a ladleful of the batter. Cook for 2 tot 3 minutes, cover the pan to help keep the moisture in and cook the pancakes faster. When the pancake batter gets bubbly, slip and cook for another 2 mins. (Cooking time varies with pans and stoves)
  • Stack and serve immediately with maple syrup, vegan butter, fruits or toasted nuts.
  • Variations: Add spices or blends of choice for flavor, add some candied fruits, chocolate chips or nuts to the batter for variation

Notes

Fold in chocolate chips, berries, chopped nuts in the batter for variation. 
Serve the pancakes fresh off the girdle for best texture. The pancakes are gluten-free without extra starch and gums to hold the fluffy texture, so the fluffyness tends to settle after a while when cool. For the same reason, the texture of the pancakes is different from classic pancakes. 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Vegan Banana Oat Pancakes (Gluten-free)
Amount Per Serving
Calories 98.09 Calories from Fat 28
% Daily Value*
Fat 3.06g5%
Saturated Fat 0.29g2%
Sodium 42.24mg2%
Potassium 186.61mg5%
Carbohydrates 16.03g5%
Fiber 2.34g10%
Sugar 2.72g3%
Protein 2.89g6%
Vitamin A 12.59IU0%
Vitamin C 2.03mg2%
Calcium 80.75mg8%
Iron 0.81mg5%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Hi Richa
    Your recipes are lovely specially for my son who is allergic to Dairy , wheat , soy , eggs & nuts and list goes on
    Thanks for sharing it !
    Can I use xanthum gum instead of starch in it ? If yes how much plz

    Reply

  3. Happy New Year, Richa! I just found your blog and homepage featuring your oat banana pancake recipe accompanied by mouth-watering photocraft. I love pancakes for any meal. Being Canadian, my pancakes usually are topped with premium Canadian maple syrup. Keep spreading the vegan message via your scrumptious recipes. 🙏✔️💥❣️

    Reply

  7. So delicious! I ate this in a non-traditional way – I spread almond butter and chia jam on the pancake, rolled it up, and ate it! Like a thick crepe! Deelish!

    Reply

  8. They are amazing, properly a new Sunday tradition. Pro tip: add peanut butter, who doesn’t like peanut butter and banana? Thanks for the recipe!

    Reply

  10. 4 stars
    These cooked up nicely and held together well, but the texture was a bit dense, probably because my blender isn’t powerful enough to get the oats completely smooth. I saw your above comment about substituting oat flour – what quantity would you suggest?

    Reply

  18. Thank you! I love these pancakes. As I’m cooking for one, I wonder if I can refrigerate the leftover batter without affecting texture or taste. I halved the recipe once but that didn’t work as well.

    Reply

  19. 5 stars
    Thank you! I make them every weekend, best pancakes ever! I eat them with vegan yoghurt and fruits, and it always puts a smile on my face 😍

    Reply

  20. This looks amazing but the maple syrop isn’t listed in the ingredients and its added in the batter in the video. I can’t wait to make this 🙂

    Reply

  21. 5 stars
    These turned out so well … I confess I was genuinely surprised as I’m not a “great cook”. To clarify, I didn’t have the flour, tapioca or cornstarch, and still – preparation was easy, each pancake turned out “looking like a pancake” and tasted great. Even better with syrup! I can easily recommend this recipe for it’s ease in making, and either having more vegan-type meals or fiber in your diet.

    Reply

  22. 5 stars
    I’ve made this so many times now and it turns out delicious no matter what substitution I do. These pancakes are light, fluffy, slightly sweet from the bananas. I have doubled and tripled the recipe. Instead of milk, I’ve added more oat flour or almonds and then water. I’ve also tried half sorghum flour and half oat flour. Instead of almonds or almond flour, I’ve tried sunflower seeds and pumpkin seeds. Best of all, no oil, no sugar, gluten-free. Great versatile healthy recipe!

    Reply

  24. Hi Richa!
    I love your recipes and these pancakes are so yummy. I’m having trouble with the consistency of the batter. The pancakes never bubble when cooking and the batter is hard to pour/spread. I thought it might be the heat from the vitamix making the batter gummy. I use your recipe as written, tried different starches but nothing made a significant difference. Any thoughts?

    Reply

    • Hi Vee! sorry to hear that they didn’t turn out. which different starches did you use? which heat level did you use?

      Reply

      • i had the same issue, batter was quite dense, much more than other pancake recipes i’ve tried and did not bubble on the griddle, didn’t fluff up at all. i mixed in vitamix to try get it to a smooth batter. was it over blended? i don’t know. i followed the recipe exactly with the ingredients and amounts. the finished pancakes still seemed doughy instead still. i had it on medium heat.

        Reply

  26. Just awesome 😍😍! I have tried your gf carrot pancake too .. your recipes are a boon to all those on dietary restrictions

    Reply
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