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