If you're in search of a vegan breakfast treat that's both delicious and wholesome, your quest ends here. Fluffy Vegan Banana Oat Pancakes are the epitome of soft, fluffy goodness that's not only easy to make but also packs a punch of deliciousness and nutrition.
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Why you’ll love this recipe
- Simple Ingredients, Big Flavor: Keep breakfast simple with a lineup of basic ingredients that turn into a burst of flavors.
- Healthier Alternative: With a focus on whole, plant-based ingredients, these pancakes offer a healthier alternative to traditional recipes without sacrificing taste or satisfaction.
- Freezer-Friendly Convenience: Prepare a batch in advance and store in the freezer for a quick and convenient breakfast option. These pancakes reheat beautifully, maintaining their delightful texture and flavor.
- Quick and Easy: Busy mornings? No problem. This recipe is a breeze to whip up. The straightforward instructions and minimal equipment make it an ideal choice for a speedy and satisfying breakfast.
Tools
- A large mixing bowl
- A whisk
- A non-stick skillet or griddle
- Basic measuring cups and spoons (and if you can also use a kitchen scale, even better)
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Mashed Ripe Banana — Besides adding natural sweetness, mashed banana contributes to the pancakes' moist and fluffy texture.
- Vegetable Oil — Makes the pancakes super soft.
- Plant Milk — Providing the liquid base, plant milk ensures a smooth batter.
- Coconut or Brown Sugar — Sweetness with a hint of caramel undertones – the sugar brings the perfect balance to the flavor profile.
- Vanilla Extract — Adds a layer of aromatic warmth and enhances the overall taste.
- Oat Flour — The key to the pancakes' hearty texture, oat flour also brings a nutty flavor and boosts the nutritional content.
- Whole Wheat Flour — Contributes to the pancakes' structure and wholesomeness.
- Baking Powder — The leavening agent responsible for the pancakes' fluffiness.
- Cinnamon — A touch of warmth and depth that complements the banana flavor.
- Salt — Enhances the overall taste.
How to make Delicious & Fluffy Vegan Banana Oat Pancakes
Mash the banana: In a small bowl mash the banana with a fork until you get a puree.
Combine the wet ingredients: In a large mixing bowl, combine the mashed ripe banana, vegetable oil, plant milk, coconut or brown sugar, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
Mix the dry ingredients: In a separate bowl, whisk together the oat flour, whole wheat flour, baking powder, cinnamon and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring continuously to form a smooth batter. Ensure there are no lumps.
Prepare the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional oil if necessary.
Cook the pancakes: Pour around ½ - ¾ cup of batter onto the skillet for each pancake (depends on how large you want them to be). Cook until bubbles form on the surface (just a few minutes), then flip and cook the other side until golden brown. Repeat until all the batter is used, adjusting the heat if necessary to prevent burning.
Serve: Serve the vegan banana pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
Storage & Freezing
To keep these pancakes fresh, store them in an airtight container in the refrigerator for up to three days.
If you're planning for the future, these pancakes freeze exceptionally well. Simply layer them between parchment paper and store in a sealed bag. When ready to enjoy, let them thaw in the fridge overnight or pop them in the toaster or microwave for a quick and delicious breakfast.
Top tips for these Fluffy Vegan Banana Oat Pancakes
Ripe is Right. Opt for ripe bananas to amplify sweetness and flavor. The more speckled the peel, the better. It's your secret weapon for a pancake with a burst of natural sweetness.
Gentle Stirring. Handle the batter with care. Avoid overmixing to prevent a pasty pancake texture. Stir until just combined for the fluffiest outcome.
Hot and Ready. Ensure the skillet or griddle is sufficiently heated before pouring the batter. A hot surface is key to achieving that golden-brown perfection.
Measurements in grams. If you have a scale, it is always preferable to use measurements in grams. Cup measurements can be quite variable, so for a more precise result, choose measurements expressed in grams.
Frequently Asked Questions
Absolutely! Whether it's almond milk, soy milk, coconut milk, rice milk, or your favorite plant-based option, feel free to use what suits your taste.
Yup, go for it.
While the combination enhances texture and flavor, you can use either one exclusively based on your preference. If you don’t mind using oat flour and all purpose flour instead of whole wheat flour, I’d totally encourage that option because it delivers the fluffiest outcome.
But you can also just use oat flour to make them gluten free banana pancakes.
Watch for bubbles on the surface and slightly drier edges – that's your cue to flip. A sneak peek under the pancake with a spatula helps, too.
Yes, stack them with parchment paper in between, seal in a bag, and freeze for a convenient breakfast option.
Definitely! Banana Oat Chocolate-chip Pancakes sound delicious!
Maple or agave syrup is a classic, as well as blueberries, mixed berries, vegan yogurt and peanut butter. But for a special twist, we highly recommend topping them with Vegan dulce de leche, Date caramel, or Homemade nutella. It takes them to a whole new level of deliciousness!
More pancakes & vegan breakfast recipes to try
Recipe
FLUFFY VEGAN BANANA OAT PANCAKES
INGREDIENTS
- 1 cup mashed ripe banana, (260 g)
- ¼ cup vegetable oil, I used olive oil
- 2 cups plant milk
- 5 tablespoon coconut or brown sugar, (42 g)
- 1 tablespoon vanilla extract
- 2 cups oat flour, (208 g)
- 1 cup whole wheat flour*, (152 g)
- 2 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
TOPPINGS
- Maple or agave syrup
- Vegan dulce de leche
- Date caramel
- Homemade nutella
INSTRUCTIONS
- Mix the wet ingredients: In a large mixing bowl, combine the mashed ripe banana, vegetable oil, plant milk, coconut or brown sugar, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
- Mix the dry ingredients: In a separate bowl, whisk together the oat flour, whole wheat flour, baking powder, cinnamon and salt
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring continuously to form a smooth batter. Ensure there are no lumps.
- Prepare the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional oil if necessary.
- Cook the pancakes: Pour around ½ - ¾ cup of batter onto the skillet for each pancake (depends on how large you want them to be). Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat until all the batter is used, adjusting the heat if necessary to prevent burning.
- Serve: Serve the vegan banana pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
NOTES
NUTRITION
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