In my humble opinion, these oatmeal banana pancakes are the holy grail of vegan breakfasts. They are simple to whip up (just five minutes prep time!) healthy, and suitable for those on gluten-free and plant-based diets. The high protein/low sugar combo makes them a perfect post-workout snack, kid-friendly breakfast, or low key brunch dish. It is also possible to store your cooked pancakes overnight and reheat as and when you need them.
While many oatmeal banana pancake recipes use eggs to bind the batter, this recipe relies on a magic combination of oats and flaxseed. We also add apple cider vinegar to help activate the baking soda and create pancakes with a gloriously light finish. Flippin’ marvelous.
How to make oatmeal banana pancakes
This recipe will yield around 8 vegan oatmeal banana pancakes, each 3-inch/8cm round. I don’t recommend cooking any more than a couple of pancakes at a time, as a crowded skillet will make it harder to flip your cakes. Keep your pancakes warm while you cook the rest of your batter by placing them on an oven safe plate or baking sheet in a 200F/95C oven until you’re ready to serve.
- In a large mixing bowl whisk together your oat flour, oats, sugar, flaxseed, cinnamon, and a pinch of salt.
- Mash a ripe, spotty banana (the spots mean it will be extra sweet) and combine with your oat milk, melted vegan butter, apple cider vinegar, and vanilla extract.
- Pour this mixture into your bowl of dry ingredients, and stir until you have a smooth batter.
- Heat a skillet over medium heat, pour a scoop of batter into the center, and cook until golden brown on both sides.
If making ahead, store your pancakes in an airtight container in the fridge for up to three days.
How to make your own oat flour
Most grocery stores stock gluten-free oat flour, but if you’re looking to save money then making your own is a great (and surprisingly low effort) option. All you need is a blender and a pack of old fashioned oats. Although oats are naturally gluten-free you should always double-check the packaging. If the factory handles products containing gluten there may be a risk of contamination.
Add 1 cup of old fashioned oats to a food processor and blitz the oats until they look like flour. This should take around 15 seconds, depending on the strength of your blender. Generally speaking, 1 cup of oats equals 1 cup of oat flour – but make sure you measure before adding to your oatmeal banana pancake batter, as sometimes the volume decreases slightly. Store any leftover oat flour in a glass jar for up to two months.
Looking for more breakfast recipes?
These are some of our readers favorites:
Zesty Hazelnut + Oatmeal Waffles
How To Make The Best Creamy Oatmeal
Orange + Almond Pancakes
How To Make Crepes
Banana Bread with Walnuts (Gluten Free + Oil-Free)
Pumpkin Spice Oatmeal with Steel Cut Oats (Instant Pot + Stovetop Recipe)
We hope you enjoy this guide on how to make vegan Oatmeal Banana Pancakes! If you try our pancake recipe, please let us know what you think with a comment and rating. Every bit of feedback helps make the blog even better.Print
This post contains affiliate links, which means I’ll make a small commission if you purchase using these links. The price you pay as a consumer does not change.