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)
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
- 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.
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Angela
Yummy!
Rhian Williams
Thank you so much!