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!

Why you’ll love these Banana Oatmeal Pancakes:

• they’re undetectably vegan and gluten-free
• they’re soft and fluffy
• they’re healthy and nutritious
• they’re filling and satisfying
• they taste like banana bread
• they’re made without flax eggs or aquafaba
• they’re a good source of fibre
• they’re easy to make
• they come together in one blender
• they take just 30 minutes to make
• they’re free from sugar
• they’re great for breakfast, a snack or dessert!

How to make these Banana Oatmeal Pancakes

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 to this recipe:

• 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 Banana Oatmeal 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 these Banana Oatmeal Pancakes 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
• Oat Flour Pancakes
• Crepes
• Buckwheat Pancakes

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.

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!

5 from 1 vote

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: 80kcal

Author: Rhian Williams

Ingredients

• 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
• 1 large banana , peeled
• 250 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
• 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
• 1/4 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
• 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

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.

Can these Banana Oatmeal Pancakes 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. 

Nutrition Facts

Banana Oatmeal Pancakes (Vegan + GF)

Amount Per Serving

Calories 80 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g10%

Sodium 76mg3%

Potassium 111mg3%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 10IU0%

Vitamin C 1.3mg2%

Calcium 49mg5%

Iron 0.6mg3%

* 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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