These are the best plant-based, vegan banana pancakes and are all made in the blender for easy cleanup! You’ll be getting a healthy dose of whole grains with this recipe… no oil, butter, dairy, or eggs… and they’re fluffy to boot thanks to the addition of just enough baking powder.
Pancake recipes are very forgiving. You can substitute almost any flour, use different plant milk, and increase the serving sizes very easily. Just remember not to make the batter too thin or they won’t get as fluffy.
If the pancake batter is too thin, the pancakes will be thin, too. Think crepes. Making the batter on the thicker side will contribute to fluffiness. I’ll explain more below.
8 Ingredient Banana Pancakes
- Whole grain flours: old-fashioned oats or oat flour, whole wheat flour, and cornmeal. Old-fashioned oats can easily be made in the blender if you don’t have oat flour.
- Banana: takes the place of eggs and adds sweetness.
- Flavorings: vanilla, cinnamon, maple syrup, and salt.
- Plant Milk: any plant milk will do. I used unsweetened soy milk so that I have control over the sweetness.
- Baking Powder: Creates a fluffy pancake!
Cooking Method
First, add the old-fashioned oats to the blender if you don’t have oat flour. Whir them until you get a flour consistency. It’s not important to be perfect because flecks of oats are just fine in this recipe.
Then, add the rest of the dry ingredients and give the blender a quick whir.
Add the banana, all of the flavorings, and the plant milk and blend for several seconds to incorporate all. Be sure to use a spatula or spoon to get into the corners of the blender where the dry ingredients tend to stick.
I like to use a small spatula because it can reach the bottom and around the blade. I can’t tell you how many times these small spatulas have come in handy when cooking so if you don’t have these, give them a try.
You might be tempted to add more plant milk than is suggested but just take it one tablespoon at a time because, as I mentioned above, if the batter is too then, then pancakes won’t be as fluffy. This batter is thicker than you’re used to.
Heat a large non-stick skillet or pancake griddle over medium heat. I’ve read that you shouldn’t use non-stick cooking spray on a non-stick pan so add a little vegan butter or vegetable oil if you’re afraid the pancakes will stick. Make sure the pan is sizzling hot by adding a drop of water first before adding the batter.
Add two overflowing tablespoons of batter right from the blender and wait for bubbles to form and little dryness around the edges. Flip and cook for another minute or so.
Toppings
This is the fun part! I like to make blueberry syrup by adding either frozen or fresh blueberries to a small container, cover them with maple syrup, and heat in the microwave for a few seconds. Of course, other fruits work well, too.
Other topping variations include applesauce, more bananas, chopped mixed nuts or walnuts, sunflower seeds, or cacao nibs.
Tips
If you want to make these gluten-free, try buckwheat flour. However, if you’ve ever worked with buckwheat flour before you’ll know it behaves a little differently than other flours. It tends to be stickier and thicker and takes a little more liquid to get the right consistency.
Remember, you can substitute other flours and increase the serving sizes very easily but remember not to make the batter too thin.
To Serve Along Side of Your Pancakes
We like to make pancakes on the weekend because I used to think they were more work, but with this blender pancake recipe, it’s much faster. Here are some tasty suggestions for breakfast or sides to eat with the delicious quick and easy Plant-Based Banana Oat Pancakes.
- Veggie Tofu Scramble
- Pumpkin Pancakes
- Baked Corn Casserole
- Crustless Broccoli Quiche
- Country Hashbrown with Sausage Gravy
I’d love to hear your feedback in the comments below for these quick and easy Vegan Banana Oat Pancakes! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Vegan Banana Oat Pancakes
Equipment
- Measuring Cups and Spoons
- Silicone Cooking Utensil Set
Ingredients
- 1 cup oat flour (or old-fashioned oats*)
- 1/2 cup whole wheat flour (or buckwheat flour for gluten-free)
- 1/4 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp Ceylon cinnamon*
- 2 medium bananas
- 1 1/2 cups plant milk (or more to thin)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Toppings (optional)
- 1/2 cup blueberries (fresh or defrosted frozen)
- 1/2 cup maple syrup
- 1 cup sugar-free applesauce
Instructions
- Start warming your nonstick skillet or pancake griddle over medium heat. Add oatmeal to a blender and blend until it's broken down into flour if you're using old-fashioned oats. Add the rest of the dry ingredients and give a quick whirl.
- Add the banana, milk, vanilla, and maple syrup and blend to combine. Let sit for 5 minutes.
- Add a bit of vegan butter or coconut oil to the pan if you think the pancakes might stick. They usually won't after the first batch. Drop 2 large tablespoons of batter onto the pan and watch for bubbles to form and the edges to dry out. Flip and cook on the other side for a minute or so. Stack on a plate under foil to keep warm.
- Add blueberries to a cup and top with maple syrup. Warm in the microwave for a minute if using frozen blueberries. You might need more depending on how much you use.
- Served topped with blueberry syrup and a few chopped walnuts.
