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Square cropped image of a close up of a bite of a banana pancake stack on a fork with the rest of the stack behind the fork. Pancakes are topped with raspberries, banana and syrup. Blurred decorations in the back (second stack of pancakes, dish of raspberries, bowl of banana slices).
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Vegan Banana Pancakes (Gluten Free)

These vegan banana oat pancakes are made from basic ingredients which create a super easy and deliciously wholesome breakfast! Gluten free and can be made soy free.
Course Breakfast
Cuisine Vegan
Keyword Vegan banana oat pancakes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 Medium Pancakes
Calories 174kcal

Ingredients

Instructions

Step 1: Blend the Pancake Batter

  • Place your rolled oats into the blender and blend on high until they have turned into a fine powder.
    2 cups rolled oats
  • Add the remaining ingredients to your blender. Make sure to slice and measure the banana; too much banana can make your pancakes overly dense.
    1 tablespoon chia seeds, 2 teaspoons baking powder, pinch of salt, 1 ½ cups plant-based milk, 1 tablespoon vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, 1 cup sliced banana
  • Blend the pancake batter until it’s smooth. You’ll likely need to scrape your blender’s edges to fully incorporate all the dry ingredients.
  • Let the pancake batter sit for about 5 minutes. It will thicken during this time as oat flour and chia seeds absorb liquid. The batter will be very thick.

Step 2: Cook the Pancakes

  • These pancakes do not cook like normal pancakes as the batter is quite thick. Cook them low (heat) and slow (speed).
  • Warm a pan over medium-low heat. I like to cook my pancakes in some vegan butter, but this is optional.
  • Your pan is the right temperature when batter lightly sizzles when hitting the pan – a loud sizzle means the pan is too hot, so turn the heat down.
  • Pour or scoop a portion of pancake batter into the pan. Immediately spread out the batter using a spoon or other utensil – the batter is too thick to spread on its own. It should ideally be less than ½ in or 1 cm thick.
  • Allow the pancake to cook for 4-5 minutes on the first side. There may be a few bubbles coming to the surface but don’t rely on this to indicate when to flip.
  • Check the bottom of your pancake during this time to make sure it isn’t turning a dark brown or burning – if it gets too dark before the time is up, lower your heat.
  • Flip the pancake and allow it to cook for 3-4 minutes on the other side. Again, it should turn golden brown during this time but if it gets too dark, lower the heat.
  • Repeat until you’ve cooked all the pancakes (it’s best to fit 2 into the pan at once).

Step 3: Serve

  • Serve the pancakes with all your favorite toppings.
  • If you need to keep some pancakes warm while cooking the rest, place cooked pancakes onto a lined baking tray and put into your oven on its lowest heat setting.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Pancake (⅙ of recipe) | Calories: 174kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 271mg | Fiber: 5g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg