Banana oat pancakes (vegan)

These Banana Oat Pancakes are vegan, gluten free and naturally sweetened with bananas. And they taste like yummy banana bread!

Whats your favorite breakfast?

I have different categories, quick weekday breakfast like this Strawberry Banana Overnight Oats or this Protein chia pudding. And then there are the lovely, lazy weekend breakfasts. I always look forward to our family breakfast when no one have to rush out the door.

And the best weekend breakfast if you ask my kids? Pancakes. Obviously.

Ingredients for these Banana Oat Pancakes:

• Oats, make sure to use certified gluten-free
• Very ripe bananas
• Almond milk, I use unsweetened, or milk of your choice 
• Cinnamon 
• Apple cider vinegar 
• Baking powder
• Coconut oil for frying 

Instructions:

In a food processor, blend the oats until it has a flour like consistency. Add the bananas, milk, cinnamon and apple cider vinegar. Pulse until the batter is smooth. Let it sit for 10 minutes, then add the baking powder and blend until just incorporated. 

Cook the pancakes in a large pan on medium high heat with a little coconut oil until bubbles form on top. Flip and continue cooking until golden brown. Serve with your favorite berries and some maple syrup is deciered.

Enjoy!

Toppings for these Banana oat pancakes (vegan):

• Maple syrup
• Fresh berries
• Top with jam like this Strawberry Chia Jam or this amazing Apple Pie Chia Jam
• Whipped coconut cream

STORAGE

If you have any leftover pancakes or made a double batch for meal prep, let hem cool down completely. Pack them in an airtight container.

They can be stored in the fridge for up to 5 days. 

You can also freeze them for longer. I like to separate them with a pice of parchment paper or plastic wrap and then place them in an airtight container. This makes it easier to take out just one one or two pancakes at the time. Store the pancakes and toppings in the freezer for up to 3 months. 

REHEATING

There are 3 good ways of reheating these pancakes. 

• Microwave – Heat them on a microwave safe plate for 30 sec at a time. Heat the apple topping the same way in a separate bowl.
• Toaster – Pop the pancakes in the toaster and use the reheat option if you have one. Otherwise heat on low heat until just warmed through.
• Oven – Preheat the oven to 175C (350F) Place the pancakes in a single layer on a baking tray. Cover them with a pice of foil and reheat them in the oven for about four minutes.

Top Tips:

Make sure to use very ripe bananas, the riper the better! This adds sweetness, and the texture of a ripe banana is smooth and creamy compared with the hard and starchy green banana. So you want those brown spots!

You can use any kind of oats to make these pancakes since they are blended until smooth. But is you want them to be gluten-free be sure to use only certified gluten-free oats.

For more great vegan pancake recipes, try my Vegan Strawberry Lemon Pancakes, Vegan Apple Cinnamon Pancakes and Vegan Cherry and Chocolate Chip Pancakes

I would love to hear from you!

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy cooking!