Pancakes are great and all, but sometimes you just don’t have the time to make pancake batter and cook it all up. Maybe that kind of breakfast is good for the weekend or holidays, but these vegan banana oat pancakes come together in a snap and taste delicious too! With this recipe, you can make pancakes any day of the week in as little as 15 minutes using wholesome, plant-based ingredients that come together to form an indulgent breakfast treat. Trust me, you won’t be missing the eggs, dairy, or gluten in this fantastic whole-food plant-based breakfast that is also budget-friendly!
Ingredients
The main ingredients in these delicious vegan banana oat pancakes are, you guessed it, bananas and oats! Both of these are budget and pantry friendly ingredients that provide fiber, protein, and whole-grains, making this an extra nourishing and filling breakfast. The bananas also add a nice natural sweetness without any added sugar and act as a sort of egg replacer in this batter.
Oats
For the oats I suggest using old-fashioned rolled oats, but steel-cut, quick-oats, and oat flour should work well in this recipe too (if using oat flour, decrease the amount of it added to 1 cup). Oats are a whole-grain that contain more protein and fiber than traditional all-purpose flour.
For a protein-packed, fluffy pancake…
If you’ve taken a look at the recipe, you might have noticed that these pancakes include a tablespoon of chia/flax/hemp seeds and a tablespoon of baking powder. For those of you who do not know, chia, flax, and hemp seeds are great sources of plant-based protein and provide essential omega-3 fatty acids that are often lacking in a vegan diet. Plus, the tablespoon of baking powder makes these pancakes light and fluffy and creates those signature air bubbles that one would expect when cooking a pancake.
While these do not add to the taste of the pancakes, they do make these vegan banana oat pancakes more filling and wholesome (plus they add a little extra kick of protein!).
Spices and Flavorings
Now, you could get away without adding any of these ingredients to the batter, but I HIGHLY suggest you do because they elevate the flavor to a stellar level. This recipe uses the classic, warming cinnamon, nutmeg, maple or agave syrup, salt ,and vanilla extract to boost all of the flavors. Plus, the cinnamon and nutmeg give that warm, comforting fall-vibe that I crave on colder mornings.
For the vanilla, if you are using a vanilla flavored plant-milk, you can leave this optional ingredient out, but I don’t think there is such thing as too much vanilla! Also, if the plant-based milk you are using is sweetened, you can choose to leave out the syrup and the batter should have a similar sweetness.
Pancake Add-Ins and Toppings
This is where you can truly let your imagination run wild! From blueberries and strawberries, to chocolate chips and nuts, you can add in whatever extras your heart desires. You can either plop these toppings on once you scoop the batter onto the griddle like you normally would with toppings like blueberries and chocolate chips, but you can also mix these into the entire batter with a spoon or just to top the already cooked pancakes.
Personally, I like adding in chopped pecans and blueberries to my pancakes when they are cooking and then topping them with a handful of berries and a drizzle of maple syrup. But again, YOU DO YOU! 🙂
Preparing the Vegan Banana Oat Pancakes
So this is what makes this recipe so, so easy! You basically just throw the first set of ingredients through the salt into a blender and blitz it up for a couple seconds until it has reached an even, batter-like consistency.
Recipe
Banana Oat Pancakes
Equipment
- Blender
- nonstick skillet
Ingredients
- 1 ½ cups rolled oats
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 2 medium ripe bananas
- 1 tbsp maple or agave syrup
- 1 tbsp chia seeds
- 1 cup unsweetened plant milk of choice
- 1 tsp vanilla extract (opt.)
- 1 tbsp baking powder
- ¼ tsp salt
- 2-3 tbsp margarine (opt.)
- ½ cup chocolate chips (opt.)
- 1 handful blueberries rinsed
- ¼ cup chopped pecans
Instructions
- In your blender, add in all of the ingredients and blend everything until the mixture looks smooth and doesn't have any chunks in it. The pancake batter should still be a tad bit thick, but if it is too thick add in 1 tbsp of plant milk or water at a time as needed until it has reached your desired consistency.
- This step is optional, but if you are not planning on enjoying your pancakes right away after cooking them, preheat your oven to 230°F and prepare a baking tray to place all the finished pancakes in the oven to keep them warm.
- In a nonstick skillet over medium heat, melt about 1 tbsp of margarine if using or just wait for the skillet to heat up. If you do not have a nonstick skillet, you will need to use some kind of oil or butter to make sure that the pancakes don't stick, but on a good nonstick pan, it is not necessary. Pour in a medium spoonful of the batter onto the skillet (about ½ cup) and if necessary, use the bottom of a spoon to spread out the batter into a circle. Add on the desired toppings including chocolate chips, blueberries, and chopped pecans. Then, leave the pancake be for 2-4 minutes then use a flat spatula to flip over the pancake. The bottom should be a nice golden brown. Then, let it cook for another 2-4 minutes on the other side and set the pancake aside or place it in the oven to keep it warm. Continue cooking the pancakes in batches of 2-3 (no more then 4!), and repeat the above steps until you run out of batter. Serve the pancakes warm with a spoonful of syrup on top and a handful of fresh fruit.
Notes
- I highly suggest that the first pancake that you prepare you do on its own (not several at a time) just to get a feel for how long it takes for the pancakes to cook and how to flip them. Generally, the first pancake is one of the uglier pancakes and is more of a test run, but trust me, it’ll still be delicious!
Curious for more?
Check out some of my other recipes including vegan cheesy lasagna, spicy vegan tacos, vegan gumbo, lentil veggie burgers, and the best vegan chili! Or, if you’re looking for some more southern inspired plant-based recipes check out my previous post on how to make Hoppin’ John, a spicy rice and bean dish. Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff! I’ve finished a video for this recipe, and a video for my chili and pancake recipes as well!
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