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
Nicole says
These are very good! I added 1 tbs of flax meal. Next time I’m going to try blueberries. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nicole! Yum, blueberries sound like the perfect addition! So glad you enjoyed them 😊
Todd Mahoney says
Best pancakes I've ever had! Including before I want vegan. Definitely a weekend do-over.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s the best compliment, thank you, Todd! 😊
Chris. says
Make these quickly this morning for my daughter before she left for work. Got thumbs up from her. Will make a bigger batch next time to last a few days.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you and your daughter enjoyed them Chris! 🙂
Brenda says
This pancake recipe is going in my keeper file. Love the taste! I probably added double the plant milk because I prefer a thinner pancake, but other than that I wouldn’t change a thing.
Jess @ It Doesn't Taste Like Chicken says
Terrific! Thanks for your review, Brenda!
Lisa G Josey says
are they banana-y?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes they have a subtle banana taste.
Ashley says
Wow, you should definitely at least like bananas for the recipe. I can't tolerate ripe bananas so mine were not as ripe as they should have been so I added a little alluose to the batter after trying. I did not taste the peanut butter. This actually mimics a non-vegan pancake so excellent consistency. I think you should really blend the first part for about 2 minutes because the consistency was perfect. I just really like the taste of buttermilk pancakes. 😀
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Ashley!
Michelle says
Excellent flavor profile if you like banana and PB like my daughter and I! Way too thick of a batter though. Even my Vitamix that's powerful had a hard time! Not sure if I'd do it again. I might add more almond milk next time even though you already said that the batter IS thick indeed. Also went by the weight of the banana and mine was about 2 and 1/3. Also I like almond extract better than vanilla these days so that's what I used. Flavor didn't overcome the banana-PB combo though. Hard to win against those two from experience! 😂 Thank you for sharing the recipe, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle, the batter is supposed to be thicker than traditional pancakes, but you can always add a splash more plant-based milk if needed. So happy you enjoyed the pancakes!
Sandy says
I’ve tried numerous vegan pancake recipes, but none of them had the light, fluffy texture than pancakes made with eggs have. This recipe is a keeper! Who would have thought that bananas and oatmeal could make such delicious, light and tasty pancakes! I can stop searching, this recipe is a keeper. Thank you Sam for all your hard work, and genius recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you loved them so much Sandy 🙂 Thank you for your review!
Audrey says
I made these twice in two days! Love these pancakes so much because they have some fiber and protein in them and my 1 year old and I can both eat them for breakfast! lol
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love it!! So thrilled you love pancakes, Audrey 🙂
Michael Kinny says
Wondering if you could recommend a good non-stick pan.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Apologies for the delay, Michael!! I love using a good cast iron skillet. 🙂
Kerri says
These were so great! I only had 1 banana so I halved the recipe. Snuck in some hemp seeds and added a splash more soy milk to compensate. It was my first time making pancakes in my new stainless steel pan and I am so pleased to say I achieved the non-stick factor even with this very thick batter! Thanks for the recipe.
Jess @ It Doesn't Taste Like Chicken says
That's fantastic news! We're happy you enjoyed them!
Juliet says
SCAN PAN IS RECOMMENDED BY DR. MCDOUGALL. IT WORKS WITHOUT OIL NEEDED TOO. JUST MAKE SURE TO TURN IT OFF AS SOO AS YOU'RE DONE USING IT.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip, Juliet, thanks for sharing!
Sandy says
It's hard to find a really good vegan Pancake recipe. This one is a keeper! Nice texture. Make extra and keep in the freezer for a quick breakfast.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you love them so much Sandy! Thank you for the review 🙂
Elle M. says
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. We double the recipe, add in a few chocolate chips and ground flax seed, then have the extras as a banana oatmeal “cookie” later as a sweet treat. ❤️ 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. We double the recipe, add in a few chocolate chips and ground flax seed, then have the extras as a banana oatmeal “cookie” later as a sweet treat. ❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! Apologies for the late reply, thank you so much for the wonderful review Elle!! Thrilled you love the pancakes so much 🙂
Stephanie says
very nice, but mixture far too thick, had to add more milk.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, just a heads up that this batter will be thicker than traditional pancakes. I wouldn't recommend adding more plant-based milk as this will make the pancakes soggy. I hope that helps!
Crystal says
I decided to look up something different for pancakes, and I am glad I did! I am not vegan, but I don't eat butter and eggs. My daughter and I love pancakes and have missed having them, but this banana pancake is our new favorite! It had the perfect banana flavor that works well with our favorite blueberry add in and strawberry and banana topping. The only thing I changed in the recipe was that I did not add salt. My organic peanut butter and almond milk already have salt, so these pancakes didn't need any more salt. Thank you!
Jess @ IDTLC Support says
Beautiful! We're so glad you enjoyed it!
Natalia says
Just tried them, I had two very ripe bananas that I did not want to throw away and I am happy I found your website. These pancakes turned out so yummy and satisfying! Thank you for the recipe!
Jess @ IDTLC Support says
Wonderful! We're happy to hear it!
Myra says
Can you use almond butter?
Sterling D says
This is a great recipe! I make vegan pancakes for my 14 month old and am always looking to upgrade the recipe. I’ll keep this one!
Made a few adjustments for our nutritional goals;
Used Vita Coco unsweetened organic coconut milk. Added 1 tsp chia seeds and 3 tsp hemp hearts and about 1-2 Tbs of tea from High Garden to the blender before mixing.
Great measurements!
I also split the flour to be half unbleached and half almond (we like the almond flour texture for pancakes).
Thanks so much!
Jess @ IDTLC Support says
Thanks for sharing!
Don Jensen says
I've made this twice with the same result. Extremely thick batter that stalls out my new vitamix after adding the flour. I've had to add at least double the plant based milk to get it to mix. I used all purpose flour both times. What am I doing wrong?
Sterling D says
I use a vitamix too - it simply added some healthy herb tea (for nutrition and to thin out the batter). You could also use water or more milk of choice. I kept the vitamix on low to medium to not overheat or over mix.
Liz says
A Vitamix should be able to handle a pretty thick batter. Are you using the tamper? Sometimes if a mixture is too thick, an air pocket will form above the blade and you need to tamp the ingredients into the blade to get it going again.
Anna says
What are your thoughts on using whole wheat flour in place of all purpose flour?
Sam Turnbull says
I recommend whole wheat pastry flour. But regular whole wheat should work as well, it just might be a bit denser. 🙂
Robyn says
Hi Sam - love all of your recipes and content! Quick question about this recipe - in the notes, it says if you would like to use oat flour in this recipe, substitute 1 cup oats for 3.4 oz/ 96 g oat flour. I'm not quite sure what you mean - is that just converting the oats in the recipe to oat flour? I was thinking you meant substituting ALL the flour with oat flour. If so, would that be 96 g for the oats plus 48 grams to substitute the other flour = 144 g oat flour? Or do you not recommend using all oat flour? Thanks so much! ♥
Sam Turnbull says
Hi Robyn! If you would like to use oat flour instead of whole oats, then use 3.4oz/ 96g oat flour (instead of 1 cup oats). You still need the all-purpose flour. I hope that helps clarify!
Robyn says
Thank you!
Beth says
Lol I came here to ask the same question. Thank you for asking and thank you for clarifying!!
Sherri says
Just made these pancakes, they are so very good. They have a taste of peanut butter and just a touch of sweetness.
I used oat flour instead of oatmeal, for a smoother texture. Still, so, oh so, good.
Sam Turnbull says
Yay! So happy you love them! Aren't they delish? I've been making them on repeat. 🙂