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I’d like to introduce you to the easiest ever, super healthy Vegan Banana Oat Pancakes. I think most vegans are familiar with this style of pancake because they’re easy, delicious and just a great go to. These pancakes got me through my college years, when I first went vegan and started to cook for myself in my bare bones dorm kitchen. They require very few ingredients, and the ingredients we’re using are so healthy, it’s like you’re eating a bowl of oatmeal, but in pancake form.
The primary ingredients we’re using to make our pancakes are, yep, you guessed it, bananas and oats. That means this recipe is:
refined sugar free
and maybe a couple of other things too! (did I miss any?)
You can actually make this recipe using just 3 ingredients, but I find way better results when I use the “additional” ingredients, which brings it to a total of only 7 ingredients still! Most banana oat pancake recipes might advise that you can blend all your ingredients together in a blender, however I find that blending your rolled oats to make oat flour first yields much better results, way less cleanup, and also less wasted batter (because no one enjoys scraping things out of their blender unit am I right?).
I recommend using rolled oats for this recipe, and the most important note I’ll include is to USE A RIPE BANANA! Using a green or unripe banana will result in a starchy and less naturally sweet pancake. Since the banana stands in as part of the “liquid” or what keeps this recipe most in lieu of oil, it’s important that it’s super duper mushy. It may not look appealing, but trust me, the browner and spottier the better. If you’re not sure if it’s ripe yet, just wait, it’ll be worth it. This is the perfect recipe to whip up if you’ve got leftover bananas about to go bad too!
In order to make them oil-free, I recommend using a good nonstick pan and cooking on medium heat (patience is key here), flipping when bubbles form on the surface. You can of course use oil to cook as well! These pancakes can also be frozen and then re-toasted when you’d like to eat them, so if you have leftovers, don’t worry.
Finally, I encourage you to get creative with these pancakes. Use this recipe as your base recipe and play around with adding things like chocolate chips, chopped nuts, berries, cacao powder to make chocolate pancakes, spices, or even matcha. The flavour combo possibilities are endless.
Add rolled oats to blender and blend until a fine flour forms. Sift through a sieve to get rid of any chunks. The finer the better! Add to a large mixing bowl. If using baking powder and ground flax, add that to the bowl and whisk.
Add your ripe banana, non-dairy milk and vanilla + maple syrup (if using) to the blender and blend on high until completely smooth.
Pour your blended ingredients into the bowl and mix with a spatula until incorporated and smooth. You’ll want to work quickly as the batter tends to thicken up as it sits.
Heat the pan, and test with a little batter (it should sizzle) before cooking pancakes. Pour about 1/4 cup of batter into the center of the pan, spread with the back of a spoon to form a circle and thin out the batter. When bubbles form on the top of the pancake surface and edges start to cook, flip pancake and cook for an additional minute or so.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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