Banana oatmeal pancakes (vegan)

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These vegan Banana oatmeal pancakes are easy to make, gluten free, healthy and naturally sweetened with bananas. They taste like yummy banana bread!

These vegan banana oatmeal pancakes are super to make in a blender or food processor. They are great to make for meal-prep and freeze well. Perfect for a healthy breakfast to take out of the freezer and re-heat in minutes!

Whats your favorite breakfast?

I have different categories, quick weekday breakfast on the go like this Cinnamon roll 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.

Jump to:

• Ingredients
• Instructions:
• Toppings:
• STORAGE
• REHEATING
• Top Tips:
• More pancake recipes to try:
• I would love to hear from you!

Ingredients

• Oats, Use rolled oats or quick cooking, what ever you have at hand. Make sure to use certified gluten-free oats to keep these pancakes gluten-free.
• Very ripe bananas, you want those brown spots! Te ripe bananas will add sweetness and the right consistency to these Banana oatmeal pancakes.
• Almond milk, I use unsweetened, or plant-based milk of your choice. 
• Cinnamon, goes so well with the banana!
• Apple cider vinegar, reacts with the baking powder to help make these vegan oatmeal pancakes fluffy.
• Baking powder, to make them rise.
• Coconut oil for frying, or other neutral oil or vegan butter.

Instructions:

In a food processor, blend the oats until they have 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 pulse until just incorporated. 

Heat a pan over medium high heat. Add a little coconut oil and then about ¼ cup of the pancake batter. Cook the pancakes until bubbles form on top and they start looking dry on the edges. Flip them over and continue cooking the other side until golden brown.

Serve warm with your favorite berries or fresh fruit and some maple syrup.

Hint: You can also serve these pancakes like pancake tacos!

Fill them with some jam, fresh fruit and drizzle with maple syrup and some yoghurt.

Toppings:

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

STORAGE

If you have any leftover vegan banana oatmeal pancakes, or made a double batch for meal prep, let them first cool down completely. Pack them in an airtight container or ziplock bag. Store them in the fridge for up to 5 days. 

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

REHEATING

There are 3 good ways of reheating these vegan banana oatmeal pancakes. 

• Microwave – Heat them on a microwave safe plate for 30 sec intervals until hot to the touch.
• Toaster – Pop the banana oatmeal pancakes in the toaster and use the reheat option if you have one. Otherwise heat on low, 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 or until piping hot.

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.

More pancake recipes to try:

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. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!