Vegan banana pancakes with protein syrup is a tasty and nutritious way to enjoy a classic breakfast meal! These pancakes are gluten free and super fluffy. Full of delicious sweetness from the banana and topped with a protein-boosted maple syrup, this is an amazing recipe you’ll savor eating.
Skill: Easy | Time: 35 min | Servings: 5 medium-sized pancakes
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Banana Oat Blender Pancakes
I originally intended for this to be a 3-ingredient blender pancake recipe. I tried so many variations of a 3-ingredient banana pancake and thought they were all gross. The main issue was the sticky, gooey texture which I couldn’t get right no matter what ratio of ingredients I used.
So instead, I used the base of my vegan pancake recipe to make pancake batter. Since I was going for a banana oat recipe, I used some banana as part of the wet ingredients and used a blender to bring it all together.
These vegan banana pancakes not only taste amazing, but the texture is far better than other pancake recipes (in my opinion).
What is Protein Syrup?
Protein syrup is an interesting recipe I’ve been making lately. It’s simply a mix of maple syrup and powdered peanut butter. I often add a touch of water to thin it out, especially when I use this protein syrup on pancakes.
Maple syrup is tasty, but it doesn’t contain any protein or healthy fats. Adding powdered peanut butter to maple syrup makes for a more balanced sweet treat. This isn’t to say protein syrup is nutritionally poor, but you will get more nutrition compared to maple syrup alone.
This protein syrup is also incredibly tasty. I find it tastes like a caramel peanut butter! It’s also delicious to dip apple slices in protein syrup for an extra sweet treat.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Tasty Vegan Breakfast Recipes
Vegan Banana Pancakes with Protein Syrup (Gluten Free)
- Large pan
- 2 C rolled oats (or 1 ¾ C oat flour)
- 2 tbsp ground flaxseed
- 2 tsp baking powder
- 1 C soy milk (or another plant milk)
- 1 ½ C banana , diced
- If using rolled oats (as opposed to oat flour) place the 2 C into a high-speed blender alone. Blend until the oats are ground into flour.
- If using oat flour, place the 1 ¾ C directly into the blender.
- Add the remaining pancake ingredients: 2 tbsp ground flaxseed, 2 tsp baking powder, 1 C plant-based milk , 1 ½ C diced banana.
- Blend until smooth.
- Heat a non-stick pan over medium heat. I like to use vegan butter to cook pancakes in, but that's optional.
- Pour pancake mixture into the pan making your pancakes any size you want. Spread the pancake out into a thin layer (about 1 cm./ ½ in. thick).
- Cook for 4-5 minutes until the bottom is golden brown. You should see some bubbles come to the top of the pancake. If the bottom browns before there are bubbles, turn down the heat.
- Flip and cook and additional 3-4 minutes. Check to make sure the middle is cooked (I do this with the first pancake to make sure the heat is good).
- Repeat until there is no batter left.
- To make the protein syrup, mix together the 6 tbsp powdered peanut butter and 4 tbsp maple syrup. Use a fork to work out any clumps. Add additional water, a few drops at a time, to thin the protein syrup to a consistency you enjoy.
- Serve the pancakes topped with the protein syrup and optional additional banana slices and/ or other fruits!