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Home » Recipes » Breakfast

Banana Oatmeal Pancakes (Vegan + GF)

Modified: Jul 12, 2021 · Published: Jul 17, 2019 by Rhian Williams

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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 minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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.

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Comments

    3.75 from 8 votes (6 ratings without comment)

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    Recipe Rating




  1. Floranet

    July 22, 2019 at 12:17 pm

    It's nice when you see such a great work! Continue writing

    Reply
    • Rhian Williams

      July 22, 2019 at 12:39 pm

      Thank you!

  2. Christie

    August 02, 2019 at 4:52 pm

    Hey, Rhian!
    I’m a fairly new follower of yours, so I haven’t tried your recipes yet but I will soon!
    I have a question-suggestion...
    Can these be made ahead of time and then frozen? If they can be, how long would they last, would they need to be stored in a specific way, & how would you reheat them (I don’t have a microwave right now)?

    If you don’t already, would you mind putting whether or not something can be frozen for later, and how to do so and ways to reheat on your recipes?
    It would be an enormous help for me (I’m sure it would be for other people, too).
    I wish all food bloggers would do this!
    I really want to try new recipes -yours included! -but don’t want to waste food and I’m on a tight budget.
    Thank you for your time and for all the yummy-looking recipes -I’m very excited to try them!
    I hope you are well & having a beautiful day. ❤️🌻✌️

    Reply
    • Rhian Williams

      August 02, 2019 at 5:08 pm

      Hi Christie, thank you so much for your kind suggestion. That's so helpful to know. For this recipe, 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. Thank you again!

  3. Natalie Morris

    May 03, 2020 at 2:11 pm

    5 stars
    Super yummy! Used frozen bananas this time and defrosted them in the microwave, which added a little bit extra moisture so I added some flax to help it stay together! Second time making them, always delicious!

    Reply
    • Rhian Williams

      May 03, 2020 at 2:21 pm

      Thank you so much, so glad you liked them!

  4. Susan

    August 01, 2020 at 11:27 pm

    I don’t have any bicarbonate ofsoda, does it matter?

    Reply
    • Rhian Williams

      August 02, 2020 at 1:37 pm

      Should be ok, just make sure to use the correct amount of baking powder!

  5. Rosemary

    January 27, 2021 at 10:53 pm

    How do you get them looking so nice? do you pour into a mold or something? Very tasty recipe xxx

    Reply
    • Rhian Williams

      January 27, 2021 at 11:21 pm

      No I didn't pour them into a mould! Using a well-greased pan and making sure it's heated before adding the pancake batter is key!

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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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