Fluffy, lightly spiced, and naturally sweetened with banana, these pancakes are a delicious treat for weekend breakfasts or brunch. Made with a mix of oats and flour, they’re simple, delicious, and entirely plant-based.
I’ve always loved pancakes — there’s just something about laid-back Sunday mornings, the house filled with that warm, comforting smell. Banana pancakes, though, have always been my absolute favorite.
My love for them started as a child, during a visit to my cousins’ home in a small Minnesota town. I remember waking up to a plateful of banana pancakes — something I’d never had before. I was hooked from the first bite… After breakfast, we spent the day playing near the covered bridge, laughing and exploring, completely carefree.
To this day, banana pancakes take me back to a little taste of childhood. I’ve recreated this vegan pancakes recipe, and of course, I couldn’t resist sneaking in some extra nutrients — in the form of oats — but nobody will ever guess they’re in there!
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Why this recipe works
- Oat Flour: The mix of oat flour creates perfectly fluffy vegan banana pancakes while sneaking in extra nutrients like fiber and protein. It’s a subtle upgrade no one will guess is there!
- Banana: Overripe bananas sweeten naturally and bind the batter, while helping the pancakes brown beautifully.
- Balanced Flavor: Cinnamon complements the banana, adding warmth without overpowering the flavor.
- Dairy-Free Simplicity: Plant-based milk and coconut oil create a rich batter without dairy, keeping the recipe light and vegan-friendly.
What equipment you'll need
- Mixing Bowls: One for wet ingredients and one for dry ingredients.
- Whisk or Fork: For mixing and mashing the banana.
- Non-Stick Skillet or Griddle: For even cooking without sticking.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Spatula: For flipping pancakes smoothly.
Optional add-ins
When making substitutions, keep the batter’s consistency similar to the original recipe — thick but pourable. Add a splash of milk if the batter feels too dense.
- Sweeteners: Swap maple syrup with coconut sugar (1 tbsp) or agave for a caramel-like sweetness.
- Flours: Use gluten-free flours for a 1:1 swap, or whole wheat (reduce to ⅓ cup to avoid dense pancakes). Whole wheat pastry flour (1:1 swap) or spelt flour (1:1 swap but add 1–2 tablespoon extra milk if needed).
- Spices: Add a pinch of nutmeg or cardamom for warmth and depth.
- Mix-Ins: Fold in chocolate chips, nuts, or berries for extra flavor and texture.
- Oil: Replace coconut oil with olive oil or use applesauce for an oil-free option.
In the kitchen tips
- Rest Batter: Let the batter sit for 5–10 minutes to thicken and activate the baking powder for fluffier pancakes.
- Measure Flour: For accuracy, use a kitchen scale to weigh 55g oat flour and 73g all-purpose flour. If using cups, fluff the flour with a fork to aerate, spoon it lightly into the measuring cup without packing, and level it off with the back of a knife for consistent results.
- Mash Smoothly: Use a banana with plenty of brown spots for maximum sweetness and moisture. Fully mash for an even texture, or leave tiny chunks if you enjoy bursts of banana flavor.
- Mix Gently: Stir just until no dry streaks remain to avoid dense vegan banana pancakes.
- Heat Matters: Use medium-high heat for golden edges and a cooked-through center. Test heat with a small drop of batter.
- Size It Right: Stick to ¼ cup batter per pancake for even cooking.
- Light Grease: Use just enough coconut oil or vegan butter to prevent sticking without soggy edges.
How to store vegan banana pancakes
- Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
- Freeze: Place pancakes in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag with parchment paper between layers. Freeze for up to 3 months.
- Reheat Frozen Pancakes: Toast in a toaster or warm on a skillet over medium-high heat for 1–2 minutes per side.
FAQ
It thickens the mix and activates the baking powder for fluffier pancakes.
Almond, soy, or oat milk works best. Coconut milk adds richness but changes the flavor.
Overmixing or too much liquid. Mix gently and measure carefully.
Preheat the pan and use a light coating of oil.
📖 Recipe
Easy Vegan Banana Pancakes Recipe
Ingredients
Wet Ingredients
- 1 banana, ripe, mashed
- 1 cup dairy-free milk, almond, soy, or oat milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil, melted
- 1-2 tsps coconut oil, for cooking, as needed OR avocado oil
Dry Ingredients
- ½ cup oat flour, 55g *see Notes for homemade
- ½ cup all-purpose flour, 73g
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Mash the banana with a fork or potato masher in a large bowl. Add remaining wet ingredients: dairy-free milk, maple syrup, vanilla, and melted coconut oil. Stir to combine.
- Whisk the dry ingredients: oat flour, all-purpose flour, baking powder, cinnamon, and salt in a separate bowl.
- Gradually add dry ingredients to the wet, stirring gently until just combined. Avoid overmixing.
- Let the pancake batter rest for 5–10 minutes (for fluffier pancakes) while you preheat a griddle or nonstick pan over medium-high heat and lightly oil it.
- Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes, until golden brown.
- Enjoy warm with your favorite toppings like maple syrup, homemade berry sauce, or fruit if desired.
Notes
- To make oat flour, blend rolled oats in a blender or food processor until fine.
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