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    Recipes » Recipes » Breakfast

    Banana Oatmeal Pancakes (Vegan + GF)

    Last updated - July 12, 2021; Published - July 17, 2019 By Rhian Williams 12 Comments

    Jump to Recipe Jump to Video Print Recipe
    A stack of banana oatmeal pancakes decorated with goji berries on a green plate against a grey background

    These Banana Oatmeal Pancakes are soft, fluffy and taste like banana bread! They're filling, satisfying, healthy and nutritious. They can be made in a blender, are made without flax eggs or aquafaba, and take just 30 minutes to make! They're a good source of fibre, vegan, gluten-free and free from sugar. Great for breakfast, a snack or dessert!

    A stack of banana oatmeal pancakes decorated with goji berries on a green plate against a grey background

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place all the ingredients in a blender or a food processor.
    Oats, banana and almond milk in a blender against a marble background
    • Whizz until completely smooth.

    Tip: Make sure not to over-blend the mixture as that will make the oats become very sticky.

    Raw banana oatmeal pancake batter in a glass blender against a marble background
    • Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.

    Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.

    • Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.

    Tip: Use a non-stick frying pan so that the pancakes don’t stick to the bottom of the frying pan!

    A raw banana oatmeal pancake being cooked in a black frying pan against a marble background
    • Flip over and cook for another few minutes, until golden brown and crispy on both sides.

    Tip: Use a spatula to flip over the pancakes.

    A banana oatmeal pancake being cooked in a black frying pan against a marble background
    • Repeat for the rest of the batter - makes around 8 pancakes.

    Substitutions you can make

    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
    • You could add chocolate chips to the pancake batter.
    • You could add fresh or frozen berries to the pancake batter: blueberries, raspberries etc.
    • You can add some ground cinnamon for more banana bread flavour!

    How long do these pancakes keep for?

    Leftovers keep covered in the fridge for up to a couple of days - just reheat in the toaster or a dry frying pan.

    Can they be frozen?

    • They can be frozen and last for about a month in the freezer.
    • I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
    • Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan. 
    A stack of banana oatmeal pancakes decorated with goji berries on a green plate against a marble background

    More vegan pancake recipes

    • Oatmeal Pancakes
    • Coconut Flour Pancakes
    • Banana Pancakes
    • Buckwheat Crepes
    • Oat Flour Pancakes
    • Cornmeal Pancakes
    • Flaxseed Pancakes
    • Crepes
    • Quinoa Pancakes
    • Buckwheat Pancakes
    • or browse the whole collection!

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    A stack of banana oatmeal pancakes decorated with goji berries on a green plate against a grey background

    Banana Oatmeal Pancakes (Vegan + GF)

    These Banana Oatmeal Pancakes are soft, fluffy and taste like banana bread! They're super satisfying and can be made in a blender!
    3.75 from 8 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: banana oatmeal pancakes, gluten-free vegan pancakes, vegan blender pancakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 pancakes
    Calories: 79kcal
    Author: Rhian Williams

    Ingredients

    • 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
    • 1 large banana , peeled
    • 200 ml (⅘ cup) unsweetened almond milk (or sub any other plant-based milk)
    • 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 1 tablespoon coconut oil for frying (or sub olive or vegetable oil)

    Instructions

    • Place all ingredients in a blender or food processor.
    • Whizz until completely smooth - add some extra milk if it's looking too dry/thick to combine.
    • Heat up a tiny bit of oil in a frying pan (non-stick is besand spoon or pour in a small amount of the pancake batter.
    • Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.
    • 
Flip over and cook for another few minutes, until golden brown and crispy on both sides.
    • Repeat for the rest of the batter - makes around 8 pancakes.
    • 
Leftovers keep covered in the fridge for up to a couple of days - just reheat in a dry frying pan.

    Video

    Notes

    Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over. 
    Make sure not to over-blend the mixture as that will make the oats become very sticky.
    • They can be frozen and last for about a month in the freezer.
    • I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
    • Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan. 
    Nutrition Facts
    Banana Oatmeal Pancakes (Vegan + GF)
    Amount Per Serving
    Calories 79 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 2g10%
    Sodium 68mg3%
    Potassium 111mg3%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 2g2%
    Protein 2g4%
    Vitamin A 9IU0%
    Vitamin C 1mg1%
    Calcium 43mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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    Comments

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      Recipe Rating




    1. Angela

      February 20, 2022 at 8:23 pm

      5 stars
      Yummy!

      Reply
      • Rhian Williams

        February 20, 2022 at 10:55 pm

        Thank you so much!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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