From The Exclusive Collection of FREE Plant-Based Recipes

By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

3-Ingredient Vegan Banana Oat Pancakes

Name: 3-Ingredient Vegan Banana Oat Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American, Worldwide
Ingredients: 7 ounces (200 g) oats, blitzed; 1 ripe banana; 1 cup (250 ml) oat milk; Pinch of salt; 2 sprays of oil for the pan

Looking for a fuss-free yet nutritious breakfast or quick snack idea? Try the simple 3-ingredient plant-based banana oat pancake recipe!

Prep Time: 5 Mins | Cook Time: 5 Mins

Total Time: 10 Mins

Servings: Adjustable

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Breakfasts don’t have to be boring—and my vegan banana oat pancakes prove it. Whether you’re following a calorie-deficit diet or just simply too busy to prepare a nutritious breakfast every morning, my plant-based banana and oat pancakes are here to save the day!

The best part? Anyone can make this recipe. Even better? Anybody can make it on a busy weeknight. Even better? Non-vegan family members might not even know it’s vegan.

So jump right in to learn a simple recipe for how to make banana oat pancakes!

Why This Recipe Works

Vegan

Unlike classic banana oat pancakes that include tons of eggs in the batter, my recipe is egg-free and oil-free to satisfy vegetarians and plant-based fitness enthusiasts alike. And yes, they still taste super delicious.

Quick to prepare

What’s better than a nutritious breakfast idea that can be prepared in under 15 minutes? Yup, you heard that right—the recipe takes only 15 minutes of your morning to give you a heavenly, delicious plate of vegan banana pancakes.

Perfect taste

Just because the recipe doesn’t use eggs doesn’t mean we’re compromising on taste. My plant-based banana and oat pancakes turned out to be super soft and fluffy—literally, one of the yummiest I’ve tasted up till now!

Low-fat

I’ve used minimal oil in the recipe to keep it relatively oil-free. So you can happily incorporate my plant-based oat pancakes into your day-to-day diet without worrying about grinding harder in the gym to burn off extra calories from a sweet, fatty breakfast.

Recipe Ingredient Notes

I made plant-based pancakes with simple pantry staples to keep the recipe budget- and family-friendly. Not to mention, they’re dairy-free, egg-free, gluten-free and guilt-free!

Here’s exactly what you will need.

Oats. Look for gluten-free, rolled oats. I also recommend blitzing the oats in a food processor to create oat flour. This acts just like homemade instant oats and cooks much faster.

Banana. Use fully ripe bananas. I love how this recipe puts my over-ripe bananas to such a delicious, fun use.

Oat milk. I personally love the creamy texture and subtle flavour of oat milk. You can use any other plant-based milk. Just make sure it is unsweetened.

Pinch of salt. Its purpose is to enhance the seamless blend of the sweetness of bananas, the nutty taste of oats, and the mild flavour of oat milk.

2 sprays of oil for the pan. Any oil will work. Bonus points if you use a vegetable-based option from the top 5 healthiest cooking oils, like avocado or sesame oil.

How To Make Vegan Banana Oat Pancakes

Eager to try the plant-based banana oat pancakes recipe? Here’s a step-by-step process to guide you through. For exact ingredient measurements, jump to the recipe card at the end of this article.

Mix the ingredients. Add the banana to a sizeable bowl and mash it with a fork. Then, mix in the oats, oat milk, and salt. Beat the mixture thoroughly.

Prepare the pan. Lightly oil your non-stick frying pan (or skillet) with 2 sprays of oil. Allow it to heat on medium-high for a few minutes.

Fry the pancakes. Use a ladle to pour the batter into your pan according to the desired pancake size. Leave it for a few minutes. Once the edges are cooked, tease your spatula under the pancake and flip it over. The second side won’t take as long. I pop my pancakes in a baking tray in the oven on its lowest setting to keep them warm until I’m done.

Add the toppings. This step is flexible and fun. Add vegan caramel sauce, fresh fruits, nut butter, jam, or whatever you like!

Variations, Ideas & Notes

Why do we dread strict dieting? Because it’s boring and bland. What happens when we try following a monotonous eating routine every day? We get frustrated—even if we’re eating something as delicious as vegan pancakes, we can’t possibly enjoy the exact same thing every single day.

So why not introduce exciting variations to the cooking process, ingredients, and toppings to make each day of your fat loss journey unique and exciting?

One of my favourite variations is to blend banana, old-fashioned oats, dairy-free milk, chia seeds, and maple syrup in a blender to form a thick paste. Pour ¼ cup of batter per pancake into a lightly oiled skillet. Cook each side for 2 to 3 minutes (or until golden brown) and serve with your favourite toppings.

For folks who want to follow my recipe above, here are some substitute ingredients you can try.

Steel-cut oats instead of rolled oats.
Pureed applesauce instead of bananas. Though they won’t taste like banana pancakes, they’re a healthy alternative for a different taste.
Vegan butter instead of cooking oil.

For add-ons, consider these options.

Cinnamon for extra flavour
Vanilla for a delicious banana bread-like flavour
Maple syrup if you want more sweetness
Baking powder to give the pancakes more fluff
Cornstarch to bind the batter well

Pro Tips For The Vegan Banana Oat Pancakes Recipe

Vegan pancakes are a hit or miss. Either they’re fluffy or flat, mouthwatering or lacklustre, fulfilling or disappointing—and that’s why it’s important to closely look into the following tips to perfect the results.

Go low and slow when frying. Pancakes without eggs take a little longer to cook, so if you rush the process, the outsides will get cooked before the centre, and you will end up with mushy pancakes.
Don’t stir toppings like chocolate chips or fried fruits through the batter. This ensures they don’t come directly in contact with the hot surface of the pan and get burnt.
Blend the oats in a high-speed blender for 40 to 60 seconds to achieve smooth, ultra-fine-like flour. The extra can be stored in a sealed container for up to 3 months.
Fry only three pancakes at one time to leave enough room for inserting the spatula and flipping the pancakes. Also, don’t flip the pancakes more than once, as multiple flips may cause them to deflate.
Don’t allow the batter to sit for too long, or it will become too thick. If it does get thick, mix in some non-dairy milk and blend for about 4 seconds.

Frequently Asked Questions

Why are my pancakes mushy inside?

Cook on low heat and avoid flipping too soon to ensure even cooking.

Can I make these without a blender?

Yes! Just mash the banana well and use quick oats for a smoother texture.

How do I store leftover pancakes?

Keep them in an airtight container in the fridge for up to 3 days or freeze for later.

What to serve plant-based banana oat pancakes with?

You can keep it simple by pairing the pancakes with vegan butter and maple syrup or go fancy with ideas like healthy homemade chocolate spread, caramelised bananas, or tahini.

Are vegan banana oat pancakes healthy?

Yes, vegan pancakes are super healthy.

Final Words

What’s better than a nutritious breakfast? A breakfast that is easy to prepare and delicious to eat—just like the vegan banana oat pancakes.

And I forgot to mention, don’t stress out too much if your pancakes aren’t picture-perfect. They just need to taste good.

Happy breakfast! 🥞

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