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Vegan Banana Oat Pancakes

A stack of fluffy Vegan Banana Oat Pancakes cut in half, drizzled generously with maple syrup on a white plate.
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Make fluffy, moist vegan pancakes using ripe bananas and oats. This recipe is simple, requires one bowl, and uses no dairy or eggs.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 ripe banana, mashed
  • 1 cup plant milk (soy or almond recommended)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil, plus more for cooking

Instructions

  1. Place the rolled oats into a blender or food processor. Pulse until you create a coarse flour consistency.
  2. In a medium bowl, combine the oat flour, baking powder, cinnamon, and salt. Whisk the dry ingredients together.
  3. In a separate small bowl, mash the ripe banana until smooth. Add the plant milk, maple syrup (if using), and vanilla extract to the mashed banana and mix well.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil.
  6. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 3 to 4 minutes per side, until bubbles form on the surface and the edges look set.
  7. Flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred toppings.

Notes

  • Use very ripe bananas for the best sweetness and texture.
  • For gluten-free pancakes, ensure your rolled oats are certified gluten-free.
  • If you prefer thinner pancakes, add 1 to 2 extra tablespoons of plant milk to the batter.
  • For blender pancakes, add all ingredients directly to a high-speed blender and blend until smooth, then proceed to cooking.

Nutrition

Find it online: https://hungryhearld.com/vegan-banana-oat-pancakes-recipe/