Banana Oatmeal Pancakes (Vegan + GF)

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!

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.

• Whizz until completely smooth.

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

• 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!

• 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.

• 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. 

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

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!

3.4 from 5 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!

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