Vegan Banana Oat Pancakes
Start your morning right with these wholesome and fluffy Vegan Banana Oat Pancakes, a perfect plant-based breakfast that's as nutritious as it is delicious. Made from simple pantry staples like old-fashioned rolled oats, ripe bananas, and almond milk, these pancakes are naturally gluten-free, dairy-free, and refined sugar-free. The unique twist of blending oats into a fine flour gives these pancakes a satisfying texture, while the hint of cinnamon and vanilla adds warmth and flavor. Ready in just 30 minutes, they’re ideal for busy mornings or lazy weekend brunches. Top them with a drizzle of maple syrup, fresh fruit, or a sprinkle of nuts for an irresistible treat that’ll please the whole family. Whether you're vegan, gluten-sensitive, or just looking for a healthy breakfast option, these banana oat pancakes are a must-try!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Gently flip the pancakes with a spatula and cook for another 2-3 minutes on the other side until golden brown and cooked through.
Step 7
Repeat with the remaining batter, adding more oil to the skillet as needed.
Step 8
Serve the pancakes warm, optionally topping with additional maple syrup, fresh fruit, or nuts.
Nutrition Facts
| Serving size | (671.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1129.0 |
| Total Fat 39.6g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1405.0mg | 0% |
| Total Carbohydrate 184.4g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 75.9g | |
| Protein 19.1g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 478.5mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1389.1mg | 0% |
Source of Calories