Author: These banana oat pancakes are fluffy, naturally sweetened, and made right in the blender with oats and peanut butter. They're hearty, filling banana oatmeal pancakes that are perfect when you want a healthier breakfast that still tastes like a treat.
FEATURED COMMENT:
Over the moon for these pancakes! What a game changer. I make these pancakes about three times per week, so delicious and healthy topped with fresh berries. - Elle M. ⭐⭐⭐⭐⭐
When I want pancakes that are more nourishing for everyday breakfasts, these banana oatmeal pancakes are my go-to. No eggs, no dairy, no fuss, and they freeze beautifully for quick weekday mornings.
Why You'll Love These Banana Oat Pancakes
- Made in a blender: No need for one bowl to mix the dry ingredients and another bowl for the wet ingredients. The batter is made right in your blender!
- Delicious, feel-good breakfast: My banana oat pancakes are naturally sweetened, have no added oils, and can even be made gluten-free. But they're still absolutely delicious!
- Perfect for meal prep: I love making a big batch of these pancakes and storing them in the fridge for up to 5 - 7 days or in the freezer. They can be reheated in your toaster or microwave.
Ingredients for Banana Oatmeal Pancakes
- Bananas: The riper the banana, the sweeter the pancakes will be. Bananas sweeten the pancakes and also work as a great egg substitute.
- Oats: You can use old-fashioned, large flake, 1-minute oats, or instant oats.
- Plant-based milk: Use your favorite non-dairy milk such as oat milk, soy milk, or almond milk.
- Natural peanut butter: Make sure your peanut butter is the natural kind, with no added oils or sugar (the drippy kind). The only ingredients should be peanuts and maybe salt. Swap peanut butter for another nut or seed butter such as almond butter, cashew butter, pistachio butter, or sunflower seed butter.
- Vanilla extract, cinnamon, baking powder, and salt: For flavor and rise.
- All-purpose flour: A bit of flour is needed so the pancakes get nice and fluffy. You could substitute whole wheat flour (whole wheat pastry flour works best) or a gluten-free all-purpose flour blend.
How to Make Banana Oat Blender Pancakes
- Blend: Add the banana, oats, dairy-free milk, peanut butter, baking powder, vanilla, cinnamon, and salt to a blender and blend until mostly smooth, then mix in the flour.
- Prepare: Set aside the batter to thicken while you warm a skillet or griddle over medium-low, then brush the skillet with oil.
- Cook: Pour ⅓ cup of batter onto the pan for each pancake. When the edges set and the batter is bubbling, carefully flip the pancakes to cook the other side.
- Serve: Stack and serve with maple syrup and vegan butter.
Tips and Variations
- Let the batter thicken while you preheat the pan: Instead of heating the pan while you make the batter, make the batter first and then start preheating. This allows the oats and the flour to hydrate. When they soak up some of the liquid, the batter thickens and you get those perfect fluffy pancakes.
- Jazz them up: If you want additions like vegan chocolate chips, blueberries, walnuts, shredded coconut, or chopped banana, whisk in a handful of your chosen add-in into the pancake batter just before cooking.
- Keep them warm: To keep pancakes warm while cooking the rest, preheat your oven to 200°F (93°C) and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.
What to Serve with Banana Oat Pancakes
Storing and Freezing Pancakes
- Refrigerator: Place your banana oatmeal pancakes in an airtight container and refrigerate for up to 7 days.
- Freezer: Prepare the batter and cook the pancakes. Allow to cool, then separate them with parchment paper. Store in a freezer bag or airtight container and freeze. When ready to eat, reheat in the microwave or toaster.
Banana Oat Pancakes FAQ
Q: Can I make banana oat pancakes without a blender?
A: Yes. Mash the bananas very well, then stir in the wet ingredients. Instead of whole oats, swap with 3.4 oz/ 96 g oat flour (or very finely ground oats) for the smoothest texture.
Q: Why are my banana oatmeal pancakes gummy?
A: Usually the batter was over-blended or the heat was too high. Blend just until mostly smooth, and cook low-and-slow so the centers set.
Q: Can I use oat flour instead of oats?
A: Yes. Use 3.4 oz/ 96 g oat flour instead of 1 cup oats (and still add the all-purpose flour).
More Vegan Pancake Recipes
If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Banana Oat Pancakes (Blender, Healthy + Vegan)
These banana oat pancakes are fluffy, naturally sweetened, and made right in the blender with oats and peanut butter. They're hearty, filling banana oatmeal pancakes that are perfect when you want a healthier breakfast that still tastes like a treat.
Servings: pancakes (depending on how big or small you make them))
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Ingredients
- 2 medium bananas, (9.2 oz/ 260 g total when peeled)
- 1 cup oats, (old-fashioned, 1-minute oats, or instant) (gluten-free if preferred)
- ¾ cup plant-based milk, (such as oat or soy)
- ¼ cup natural peanut butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, (optional)
- ¼ teaspoon salt
- ½ cup all-purpose flour, (or sub whole wheat pastry flour or a gluten-free all purpose flour blend)
- oil for cooking
Instructions
- To a blender add the banana, oats, plant-based milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it's ok if there are still little bits of oats).
- Now add the all-purpose flour and mix in to make a thick batter. Set aside.
- Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ cup measuring cup to scoop the batter onto the pan, gently spreading it into a round shape using the side of the measuring cup. Cook slowly until the edges of the pancake look dry and a few large bubbles appear. Flip the pancake with a spatula and continue cooking until golden on both sides. Repeat the process with the remaining batter. Note: You can make the pancakes bigger or smaller than the ⅓ cup measure if desired.
- Serve warm with any toppings of choice such as vegan butter, maple syrup, berries, peanut butter or fruit.Note: I love making a big batch of these and storing them in the fridge for up to 5 - 7 days. When ready to eat, just pop one in the toaster to reheat! (See recipe notes for freezing instructions).
Notes
Oats: If you would like to use oat flour instead of whole oats, then use 3.4 oz/ 96 g oat flour (instead of 1 cup oats). You still need the all-purpose flour.
Peanut butter substitute: feel free to your favorite nut or seed butter such as cashew butter, almond butter, or sunflower seed butter.
Freezing pancakes: to freeze pancakes, let them cool, separate them with parchment paper, and then store in a freezer bag or air-tight container and freeze. When ready to eat, reheat in the microwave or toaster.
Add-ins: If you want add-ins like vegan chocolate chips, blueberries, walnuts, shredded coconut or chopped banana. Stir in a handful of your chosen add-in into the pancake batter just before cooking.
Keep pancakes warm while cooking the rest: preheat your oven to 200°F or 93°C and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.
Nutrition
Serving: 1pancake (recipe makes 8 pancakes) | Calories: 153kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 229mg | Fiber: 3g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg
LCM says
Very easy and very tasty! Our family makes pancakes every Sunday, and this one is a new favorite.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy they’re a new favorite, LCM! 🙂
Anita McKenzie says
I cannot wait to make these tomorrow morning. So fed up with store bought anything!! Thanks again!! Anita
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Anita! I hope you love them tomorrow morning 😊
Anita McKenzie says
I made these with rice flour as that is what I had on hand. Turned out pretty tasty. I will try regular organic all purpose next time. I will make these again!! Thanks so much. Anita
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Anita! I’m so glad they still turned out tasty, and I hope you love them even more with all-purpose flour next time 😊
Ingrid says
Wat een heerlijke pannenkoekjes!
Met de blauwe bessen en een beetje vegan slagroom is het helemaal lekker!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them Ingrid! Blueberries and vegan whipped cream sound perfect 😊