Deliciously Simple Vegan Banana Oat Pancakes You’ll Love

Vegan banana oat pancakes saving breakfast (and sometimes lunch) for me when I’ve got ripe bananas staring at me from the counter, daring me to use ‘em. You know the drill: You want something delicious, but you can’t deal with a pile of dishes or, let’s be honest, fancy ingredients you’ve never even heard of. I’ve been there, and trust me—whipping up a batch of these pancakes feels like a tiny win, even on the messiest mornings. Think quick, easy, also healthy, and actually filling. Yep, it’s possible.
Deliciously Simple Vegan Banana Oat Pancakes You’ll Love

Why You’ll Love Vegan Banana Oat Pancakes

First off, these pancakes are super forgiving. Forgot to buy eggs? No big deal. Out of dairy milk? Who needs it. Just mash some bananas, toss in oats, and you’ll have a pancake stack that somehow tastes fancy but is just, well, ridiculously simple.

Here’s the thing—kids will eat them without complaining (which, honestly, is my gold standard). They’re naturally sweet thanks to the bananas, so you don’t end up dumping syrup all over. Also, you can eat the batter by the spoonful (it’s totally safe, which is maybe dangerous info).

I can’t tell you how many times I’ve knocked these up on a sleepy Sunday and thought, why am I even bothering with regular pancakes? I swear, after you make these once, you’ll see what all the fuss is about. They’re that good.
Deliciously Simple Vegan Banana Oat Pancakes You’ll Love

Ingredients and Substitutions

Alright, let’s talk about what you’ll need. The heart of these pancakes comes down to simple, staple stuff: bananas (the riper, the better), rolled oats, plant milk, and a little bit of baking powder. That’s literally the base.

Read also  Cinnamon Roll Overnight Oats You’ll Love to Wake Up With

If you’re feeling wild, you can swap out rolled oats for quick oats, but avoid steel cut—those are a pain here. No almond milk? Use oat, soy, or even coconut milk. I’ve even used water in emergencies. Trust me, it’s forgiving.

Sweetness is pretty personal—ripe bananas make it naturally sweet, but if you want more, a dash of maple syrup or brown sugar works. Extra flavor? Pinch of salt, drizzle of vanilla, maybe a sprinkle of cinnamon. Also, for gluten free folks, grab certified gluten free oats. Seriously, you don’t need a long shopping list for this.
Deliciously Simple Vegan Banana Oat Pancakes You’ll Love

How To Make Banana Oat Pancakes

Smash your bananas in a big bowl until they’re mushy. The riper, the better—like, even kind of gross looking bananas work best. Stir in the plant milk and vanilla, if you’re using it (I skip it when I’m lazy).

Next up, add the oats and baking powder. Mix it up. Let it sit for five minutes so the oats can soak up the flavor. The texture can look weird, but don’t panic. That’s normal.

Heat your frying pan—nonstick makes life easier but any will do. Add a little oil if you feel like being fancy or low-key healthy. Spoon in some batter. Wait for those little bubbles before you flip (key move if you want them “just right”). Pancakes need a bit of patience—you want them golden brown, kind of like the color of perfectly toasted bread. My first one’s always a little ugly. Yours might be, too. They taste the same.

Pro Tips and Handy Tips

Okay, so after burning enough pancakes to feed an army, I’ve got tips. Don’t rush the cooking. If you try to flip them too soon, you’ll get a splattery mess (ugh). Be patient and use medium heat.

The trick for fluffier pancakes is letting the batter rest for a minute after mixing. Don’t skip that. If you love crispy edges, use a touch more oil. If you want them more cake-like, blend the oats into a flour before mixing (yeah, more effort, but only sometimes worth it).

Read also  Delicious Cracked Wheat Cereal Recipe to Start Your Day Right

If you end up with leftovers—pop them in the toaster the next day. Maybe my favorite mid-morning snack, honestly.

“I made these for my partner and even he (a non-vegan) went back for seconds. Took five minutes to prep, tasted like a five-star breakfast!” – Mariah L.

Variations and Add-Ins

Here’s where you can get creative, or just clean out the pantry. Sometimes, I throw in a handful of chocolate chips because, well, chocolate. Blueberries go in if I’m feeling healthy-ish. Chopped nuts like walnuts or pecans, totally optional, but they add a satisfying little crunch.

If you want spice, try cinnamon, nutmeg, or even pumpkin pie spice. I once added a spoonful of peanut butter in the batter—not traditional, but oh wow, so good. Little coconut flakes? Why not. Stir ‘em in.

Some days it’s just the basic recipe, and other days I’m cobbling together end-of-the-week odds and ends. Both versions, still legit.

Serving Suggestions

Here’s what I love plopping right on top of a steamy slice:

  • Sliced bananas (never too many!)
  • Splash of maple syrup or agave
  • Tiny handful of toasted nuts for a little crunch
  • Spread of peanut butter if you’re feeling wild

Common Questions

Do I have to use oat flour, or can I just use regular oats?
Regular oats are perfect, just be sure to let the batter sit a few minutes so the texture works out.

Can I make them without any sweetener?
Yep, especially if your bananas are super ripe. Coconut sugar or syrup can jazz them up if you like.

Should I blend my oats or leave whole?
Blending makes a smoother pancake but keeping them whole gives you that hearty, rustic vibe. Go with your mood.

Are leftovers actually good?
Yesss. Stash them in the fridge, and pop them in the toaster or microwave the next day. Maybe better than fresh, even.

Can I freeze these pancakes?
Absolutely. Freeze ‘em flat, then reheat in the toaster or oven. Easy peasy for busy mornings.

Go Make Pancakes (Seriously, What Are You Waiting For?)

If you’re looking for a foolproof breakfast, vegan banana oat pancakes are worth it every darn time. The ingredients: nothing weird or hard to find. The process: easy, but the payoff? Kind of amazing. I bet you’ll feel like a breakfast pro.

Read also  Delicious Pan-Fried Apple Fritters Without the Frying Mess

If you want more inspiration or to compare takes, check out recipes from The Conscious Plant Kitchen and Healthier Steps. Both have great spins on the vegan banana oat pancake universe.

Now, go grab that sad banana on your counter and make magic—then tell me how it went!
Vegan banana oat pancakes

Vegan Banana Oat Pancakes

Quick, easy, and delicious pancakes made with ripe bananas and rolled oats, perfect for breakfast or brunch.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 200

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas The riper, the better
  • 1 cup rolled oats Can substitute quick oats, but avoid steel cut
  • 1 cup plant milk Almond, oat, soy, or coconut milk work well
  • 1 teaspoon baking powder For fluffiness
  • 1 teaspoon vanilla extract Optional
  • 1 pinch salt Enhances flavor
  • 1 teaspoon cinnamon Optional for extra flavor
Optional Add-Ins
  • ½ cup chocolate chips For a sweet treat
  • ½ cup blueberries For a fruity option
  • 2 tablespoons peanut butter For a unique twist
  • ¼ cup chopped nuts Optional for crunch

Method
 

Preparation
  1. Mash the ripe bananas in a large bowl until mushy.
  2. Stir in the plant milk and vanilla extract (if using).
  3. Add the rolled oats and baking powder to the banana mixture.
  4. Mix well and let it sit for 5 minutes to allow the oats to absorb the liquid.
Cooking
  1. Heat a frying pan over medium heat (nonstick is preferred).
  2. If desired, add a little oil to the pan.
  3. Spoon in the batter and wait for bubbles to form before flipping.
  4. Cook until golden brown on both sides.

Notes

Leftover pancakes can be stored in the fridge and reheated in the toaster. You can freeze them flat and reheat for busy mornings.

Leave a Comment

Recipe Rating