Vegan Banana Oatmeal Pancakes
I absolutely love how these pancakes turn out golden brown and slightly crispy on the edges while remaining wonderfully soft and fluffy inside. The banana flavor shines through beautifully, and when topped with fresh berries and a drizzle of maple syrup, they create the most satisfying breakfast experience. The oats give them a lovely texture that keeps you feeling full and energized throughout the morning.
Ingredients
- ☐ ripe bananas — 2 large, mashed
- ☐ rolled oats — 1 cup, blended into flour
- ☐ all-purpose flour — 1/2 cup
- ☐ baking powder — 2 teaspoons
- ☐ baking soda — 1/2 teaspoon
- ☐ cinnamon — 1 teaspoon
- ☐ plant-based milk — 1 1/4 cups, unsweetened almond or oat milk
- ☐ apple cider vinegar — 1 tablespoon
- ☐ maple syrup — 2 tablespoons, plus more for serving
- ☐ vanilla extract — 1 teaspoon
- ☐ coconut oil — 1 tablespoon, melted, plus more for cooking
- ☐ fresh berries — for serving, optional
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
In a medium bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, and cinnamon until well combined.
In a separate large bowl, mash the ripe bananas with a fork until mostly smooth but with some small chunks remaining for texture.
Add the plant-based milk, apple cider vinegar, maple syrup, vanilla extract, and melted coconut oil to the mashed bananas and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil or vegan butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm topped with fresh berries and a drizzle of maple syrup.
Recipe notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. These pancakes freeze well - simply stack them with parchment paper between layers and store in an airtight container for up to 3 months.
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