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Vegan Banana Oat Pancakes

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

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.