Vegan Banana Oat Pancakes
Fluffy, wholesome, and completely plant-based, these Vegan Banana Oat Pancakes are the perfect breakfast or brunch treat! Made with simple ingredients like ripe bananas, rolled oats, almond milk, and a hint of warming cinnamon, these pancakes are naturally sweetened with maple syrup and packed with heart-healthy fiber. The easy blender method ensures a smooth, lump-free batter, while the golden-brown pancakes boast a soft and satisfying texture. Lightly crisp on the outside and tender on the inside, they’re as nutritious as they are indulgent. Ready in just 30 minutes, these pancakes are gluten-free (when certified oats are used) and ideal for both kids and adults. Serve them with a drizzle of maple syrup, fresh fruit, or your favorite toppings for a morning meal that’s as delicious as it is nourishing. Whether you’re a vegan or simply looking for a healthier spin on classic pancakes, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 2 medium Ripe bananas
- 1 cup Almond milk
- 1.5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil or vegetable oil
Instructions
In a blender, add 1.5 cups of old-fashioned rolled oats and blend until a fine flour is formed. This should take about 1-2 minutes.
Peel the 2 ripe bananas and add them to the blender with the oat flour, along with 1 cup of almond milk, 1.5 teaspoons of baking powder, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 0.5 teaspoon cinnamon, and 2 tablespoons of maple syrup.
Blend all the ingredients together until you achieve a smooth batter. You may need to stop and scrape down the sides to ensure everything is mixed well.
Heat a non-stick skillet or griddle over medium heat and add 1-2 teaspoons of coconut oil or vegetable oil, spreading it evenly over the cooking surface.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form around the edges and the bottom is golden brown.
Gently flip the pancakes with a spatula and cook for another 2-3 minutes on the other side until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm, optionally topping with additional maple syrup, fresh fruit, or nuts.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 334 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.
