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a plate of pancakes topped with bananas
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Vegan Banana Oat Pancakes

Banana oat pancakes are a cinch to make and require just 4 ingredients! A naturally vegan and gluten free breakfast.
Course Breakfast
Cuisine American, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 pancakes
Calories 333kcal
Author Shivani Raja

Ingredients

  • ⅓ cup/ 50 grams Oats rolled or quick cook
  • ½ teaspoon Baking Powder
  • 1 Ripe Banana small
  • ¼ cup/ 65 ml Dairy-Free Milk of choice
  • Toppings of choice

Instructions

  • Add the oats to a blender and blend into a fine powder (this is oat flour). Pour the oat flour into a bowl and mix in the baking powder.
  • To the same blender, add the banana and milk. Blend this until smooth and mix into the dry ingredients.
  • Heat a splash of oil in a frying pan over medium-low heat (or use spray oil).
  • Add two generous tablespoons of batter to the pan and spread out into a thick round pancake, roughly 10 cm (4 inches) in diameter.
  • Cook the pancakes for about 2 minutes. Flip when the rim of the pancake appears dry and small bubbles appear.
  • Stack up the pancakes and serve with your favourite toppings!

Notes

These pancakes can be prepared ahead of time and stored in the fridge sans toppings for 2 days or in the freezer for up to 2 weeks. You can reheat them in the microwave or, my personal favourite, in the toaster!

Nutrition

Serving: 3pancakes | Calories: 333kcal | Carbohydrates: 66.2g | Protein: 10.1g | Fat: 4.8g | Saturated Fat: 0.8g | Sodium: 41mg | Fiber: 8.6g | Sugar: 17.6g