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–+ servings
a stack of vegan banana oatmeal pancakes with v vegan butter and maple syrup

Vegan Banana Oatmeal Pancakes

Author: Melanie McDonald
4 from 3 votes
With just a handful of pantry staples, these Vegan Banana Oatmeal Pancakes can be mixed up quickly and easily in a food processor or blender. Made with old-fashioned rolled oats they are hearty and nutritious, and can easily be customized with your favourite mix-ins!
PREP TIME: 7 minutes
COOK TIME: 15 minutes
TOTAL TIME: 22 minutes
Servings: 8 pancakes (when made with ¼ cup batter each)

Ingredients
  

  • 1½ cups (150 grams) rolled or old fashioned oats , divided (certified gluten-free if necessary)
  • 1 medium banana , ripe & spotty & about 7 to 8 inches long (about 130g/4.5oz once peeled)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 tablespoon vanilla extract
  • 3 tablespoons oil or melted vegan butter , plus more for frying
  • ¾ cup (180 mls) non-dairy milk

OPTIONAL

  • ⅓ cup (60 grams) mix-ins of choice , such as chopped nuts or chocolate chips

INSTRUCTIONS
 

  • To a high powered blender add 1¼ cup (125 grams) of the oats, the peeled banana, baking powder, cinnamon, salt, vanilla, oil and milk. Be sure to add the milk to the blender last to stop the powdery ingredients flying around. Blend until a slightly grainy looking batter is formed.
    If you don't have a high powered blender or are using a food processor, first blend the oats on their own until they look like coarse flour and then add everything else before blending it all together.
  • Add the remaining oats and pulse a few times to combine so they break up a little bit but most of their texture is kept. Let the batter rest and thicken while you preheat the pan.
  • Add oil or vegan butter to a griddle or skillet place over medium-low heat (no higher) to preheat.
  • Use ¼ to ⅓ cup of batter per pancake depending how big you want them. Pour or add scoops of batter to the pan (It will be thick and will get thicker as it sits. Don't be tempted to thin it). Once in the pan, if needed, spread it out a little on top so the top is level, and if adding any mix-ins sprinkle them over now.
  • Leave the pancakes to cook without disturbing them until bubbles form across the top and they are golden brown on the bottom. Do not rush them or turn the heat up. This will take a good 4 to 5 minutes.
  • Flip the pancakes and cook on the other side for a couple of minutes until golden.
  • Serve them as they are ready, or transfer to a large plate and keep warm in your oven on the lowest heat setting until you've finished making the whole batch. Brush the pan with a little more oil between batches.

NUTRITION

Serving: 1pancake | Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 302mg | Fiber: 3g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
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