Healthy Vegan Oat and Pb Pancakes
Start your morning on a wholesome and indulgent note with these Healthy Vegan Oat and PB Pancakes—an easy, nutrient-packed twist on traditional flapjacks! Made with heart-healthy rolled oats, a naturally sweet ripe banana, and creamy peanut butter, these plant-based pancakes are both fluffy and satisfying. Blended into a smooth batter and cooked to golden perfection, they offer the perfect balance of protein, fiber, and flavor. With the added warmth of vanilla and cinnamon, plus the option to top them with fresh fruit, maple syrup, or more peanut butter, they’re a versatile breakfast treat that feels like a weekend indulgence but is quick enough for busy mornings. Whether you're searching for vegan pancake recipes or a healthy breakfast idea, these 20-minute pancakes are sure to become your go-to!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 large ripe banana
- 1 cup unsweetened almond milk (or plant-based milk of choice)
- 2 tablespoons creamy peanut butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon (optional)
- 0.25 teaspoon salt
- 1 teaspoon non-dairy butter or coconut oil (for greasing pan)
Instructions
In a blender, combine the rolled oats, ripe banana, almond milk, peanut butter, baking powder, vanilla extract, cinnamon (if using), and salt.
Blend the mixture on high until it forms a smooth and thick pancake batter. Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with non-dairy butter or coconut oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly into a circular shape using the back of a spoon if needed.
Cook the pancake for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip carefully with a spatula and cook for another 2-3 minutes on the other side, until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with additional peanut butter, fresh fruit, maple syrup, or any toppings of your choice.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
