3-ingredient banana oat pancakes that are vegan (dairy-free, egg-free), gluten-free, refined sugar-free, and very easy to make! These oat flour pancakes are perfect for breakfast or as a healthy dessert.
What do you normally eat for breakfast? Granola? Toast? Just fruit? A smoothie? Porridge? Something savory, or nothing at all? What about a delicious and easy breakfast made with plant-based wholefood ingredients, like these healthy vegan banana pancakes?
I love to make pancakes on weekends and serve them with banana, maple syrup or chocolate sauce. You can add dairy-free chocolate chips or just fruit to make them even healthier.
Some people might fear that pancakes contain too much fat, sodium, and calories. But don’t be afraid because these banana oatmeal pancakes are pretty healthy!
3-Ingredient Oat Flour Pancakes
Turn your regular “boring” oatmeal into pancakes! This recipe contains only 3 simple main ingredients and is furthermore very easy to make. The total time to make this vegan breakfast is about 20 minutes. Check the printable recipe below for measurements!
The three basic ingredients are:
- Oat flour
- Plant-based milk
- Banana
Oat flour: I always use regular oats, which I process in an electric spice/coffee grinder. It works like a charm and is also cheaper than store-bought oat flour. If you are a celiac, make sure to use certified gluten-free oats. Check the recipe notes below for an oat substitute!
Plant-based milk: I prefer using lite coconut milk, however, you could also use any other plant-based milk with the addition of one tablespoon oil.
Banana: If you can’t have bananas (or don’t like the flavor), I would suggest giving applesauce a try. I haven’t tested it myself, but it should work fine. 2 flax “eggs” (2 tbsp ground flax seeds mixed with 5 tbsp water) or chia eggs should work as well, but the pancakes will be less sweet.
You can also add maple syrup (or any other liquid sweetener) to make the oat flour pancakes sweeter (or drizzle it later on the finished stack). Baking powder makes the pancakes a little fluffier.
Why Oats?
You might ask why I use oats/oat flour to make pancakes instead of all-purpose flour? Oats taste good, they are healthy, rich in fiber, protein, magnesium and especially manganese. They also contain lots of phosphorus, selenium, zinc and vitamin B1.
Oats contain beta-glucans which have been shown to contribute to the maintenance of normal blood cholesterol levels. Beta-glucans is also a type of soluble fiber that slows down the absorption of carbohydrates into the bloodstream.
Oats are furthermore very affordable. All together, there are so many reasons to consume oats more often.
How To Make Vegan Banana Oat Pancakes?
Below you can see 6 process shots. These oatmeal pancakes are really simple, everyone can make them:
PHOTOS 1+2: Mash the banana with a fork.
PHOTOS 3+4: Mix all ingredients together in a bowl. It works best with a whisk.
PHOTO 5: I use a heaping ice cream scoop for one small/medium-sized pancake. You can make larger pancakes, but they will be thinner.
PHOTO 6: Bake until golden brown, then serve with your favorite toppings and enjoy!
These Oatmeal Pancakes Are:
- Dairy-free
- Egg-free
- Gluten-free
- Refined sugar-free
- Moist
- Soft
- Easy to make
- Quick
Should you give these vegan banana oat pancakes a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I would love to see your remakes!
Make sure to also check out my other gluten-free & vegan pancake recipes:
- Chocolate Stuffed Pancakes
- Caramel Chocolate Pancakes
- Blueberry Sheet Pan Pancakes
- Vegan Chocolate Chip Pancakes
- Pajeon – Korean Scallion Pancakes
- Apple Cinnamon Pancakes (Gluten-Free)
Banana Oat Flour Pancakes
Ingredients
- 1 cup (90 g) oat flour (gluten-free if needed) (see notes)
- 2/3 cup (160 ml) lite coconut milk (canned) (see notes)
- 1/2 (65 g) banana (see notes)
Optional ingredients
- 1-2 tbsp maple syrup for sweeter pancakes
- 3/4 tsp baking powder for fluffier pancakes
- pinch of salt
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- In a bowl, mash the banana with a fork, add the other ingredients and stir with a whisk until just combined.
- Heat a little oil in a skillet over medium heat. Spoon some of the batter (I use one heaping ice cream scoop) into the hot skillet and cook the pancake on low to medium from both sides until golden brown.
- Serve with either fruit, maple syrup, a chocolate sauce, caramel sauce, or whatever you prefer. Enjoy!
Notes
Video Of The Recipe
- Oat flour: If you don't have oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oat flour.
- You can use buckwheat flour instead of oat flour. You might need to adjust the amount of plant-based milk though.
- Canned coconut milk: If you don't want to use canned coconut milk, you can use any other plant-based milk instead with the addition of 1 tablespoon oil!
- Banana: Applesauce might work as well in this recipe but I haven't tried it yet.
- Please don't compare these pancakes with regular pancakes that are made with wheat flour (gluten!) and eggs. They can't be as fluffy as regular pancakes, but they still taste amazing!
- Recipe makes about 5 pancakes. Nutrition facts are for one pancake.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Super Pancake-Rezept, hab sie mittlerweile schon öfter gemacht und sind jedes Mal sehr gut gelungen!! Gehört nun schon fix zum Wochenend-Frühstück 🙂
Danke für deine Rezepte!
Freut mich sehr liebe Magdalena! Schön, dass sie dir so gut schmecken. 🙂
LG, Ela
Hi, these were so delicious. Really love them, I added the baking powder as one of the options and they were excellent.
I am wondering, there’s a lot of binding agents and I was thinking about adding some ground flax seed with the oats. If you added flax, would you recommend adding more liquid to compensate? If so how much? Thanks!
Hi Tim, I am glad you loved the pancakes. Yes, you can add ground flax seeds and then simply increase the amount of milk (about 3 tablespoons per 1 tablespoon flax). 🙂
Hi Ela the measurements of 3 tablespoons of plant base milk per 1 tablespoon flaxseed eggs… is this in addition to what the recipe calls for?
Yes, that’s correct. 🙂
Hi! Can I use buttermilk instead of plant based milk?
Hi Sara, that should be fine.
Omg I’m here this hour making these pancakes. they are deliciousx even my son asked me for some….thank you so much for this easy but delicious dish, I’m grateful
You are very welcome, Maxine. 🙂
These pancakes are soooo good!!! I make them at least once a week. I could eat them everyday!
Great recipe Ela. I love baking with a few ingredients to have a healthy (really healthy) snack. I’m starting to look to your website before any other for that, as I can feel are trustworthy and efficient your baking explanations are. I made these pancakes with a frozen hazenut paste inside (like for your other stuffed pancakes recipe) and it worked great!
Hazelnut paste sounds sooo delicious, Eva! I will need to give it a try. Thanks for your feedback. 🙂
This is my second time making this recipe. I love the simplicity of it and make it for kiddos as an occassional treat. The first time I made them they turned out exactly like the instructions but this time the batter is super thick and dry.. the only thing I had to sub was the oat flour for half brown rice/half coconut flour… i added a bit more milk but didn’t help. Would love some help for if this happens again!
Hi Heather, if you sub the oat flour for rice flour and coconut flour you change the entire recipe. Of course, the batter gets super thick when using coconut flour. I would never recommend coconut flour because it absorbs so much liquid. If you follow the recipe as written (with oat flour) it will turn out great like the first time. Hope this helps!
Hi Ela
I need to change the recipe to a gluten free flour (Oats in not good for me)
can I use Spelt flour instead?
the only thing I worry is that it’s too heavy.
what do you think?
Hi Shira, you can try buckwheat flour or quinoa flour, both works fine. Spelt flour should work too but it’s not gluten-free. 🙂
Indeed it’s buckwheat. the word was lost in translation 🙂
These are the easiest, most delicious vegan banana pancakes I’ve ever tried! I replaced the coconut milk with oat milk + 1 tablespoon oil (only plant milk I had at home) like you recommended and it worked perfectly. I’m now gonna try out more of your recipes! 🙂
Awesome! I am so happy they turned out delicious! 🙂
hi ElaI made this pancake today.i added blueberries as well and coconut sugar instead, they taste yummy.my first two were not that great, the las two were much better, they looked like pancake, the other two looked burned, jiji.i think the heat was to high. I kind of managed at the end.i think they come better in low heat,I was a little lazy and hungry, basically, no patient and I rushed to cook the pancake fast and they burned. overall they tested amazing..
Thanks for your feedback, Marie. 🙂
This is my new favorite banana pancake recipe.
Quick, easy & delicious.
I used macadamia nuts in place of pecans.
Cant wait to make this again 🙂
Thank you Ela !!!
Love that you added macadamia nuts, so yummy! Thanks for your great feedback. 🙂
I made these today for my husband and myself. I also made a blueberry Capote to go over the pancakes. These pancakes are wonderful, absolutely delicious, nutritious and easy to make.
I am so glad you liked the recipe, Michelle! Thanks for your great feedback. 🙂
I made this recipe today. It’s the most dry pancakes I’ve ever tried, the dough was so sticky! Never making it again
So sorry the pancakes didn’t turn out good. I must say though that I made this recipe many times and the pancakes never turned out dry. I wonder what went wrong. 🙂
Hello, are the calories per serving just for one pancakes or for all of them? ????
BTW I’ll try them out ????
Hello Alessia, that is actually mentioned in the recipe notes: “Recipe makes about 5 pancakes. Nutrition facts are for one pancake.”
I cannot live without your recipes anymore Ela!
Thank you!!!!
Aww, that’s such a sweet compliment, dear. 🙂
Just made this recipe this morning. They turned out great! I added baking soda and salt. Love your recipes. Thanks you. Cate
So glad they turned out great! Thanks for your comment, Cate. 🙂
I have a husband who is sensitive to eggs, buckwheat, gluten, dairy…. so this simple and delicious recipe is so great! I made it with ricemilk and a bit of olive oil.
Amazing and easy, delicious, thank you so much.
You are very welcome, Kitt! I am glad you enjoyed the recipe. 🙂
I have just made this pancake and it turned out so good. My pancake was fluffy, a little wet inside because of the banana but fluffy and delicious. I used almond milk and one spoon of tahini. thank you so much dear ela. gonna make it again tomorrow for my husband, I think he is gonna love it too.
You are very welcome, Sara! I am so glad you like the pancakes. 🙂
I made these with egg replacement powder and added some baking powder for fluff. Another win, Ela! Thank you for keeping us well fed! <3
That sounds amazing! Thanks for your feedback, Rachel. 🙂
I made these pancakes for breakfast today. They were so delicious and looked exactly like the pictures you posted. I didn’t have coconut milk so I used almond milk with one tbsp of oil like you mentioned in the recipe notes. It worked out so great. This will be my new go to pancake recipe! Thank you SO much!! ????????????
I am so glad you liked the pancakes, Sabrina! Thanks so much for your wonderful feedback. 🙂
Wow. We just made this recipe and I’m amazed at how these three ingredients that we always have on hand come together to make the best pancakes ever!!! We’ve made lots of other recipes from your blog and they all turned out awesome. Thank you for making healthy, vegan and gluten free food so delicious! You’re amazing Ela??Keep the recipes coming??
Aww, that’s awesome! I am so glad you liked the recipe. Thanks for your lovely feedback. 🙂
Made these pancakes and loved them ! So did my family. Wanted to know if I could make the batter and store it in the fridge a day before ?
Thank you !
Hello! I never tried that to be honest. The might turn out yummy, but they probably won’t be as fluffy. Please report back if you give it a try. 🙂
Hello Ela. I want to make this recipe but don’t have oats or oat flour. Can i use almond or coconut flour instead?
Hi Natalie, you can buy oats in every store (probably even at the gas station). I don’t think the recipe will work with almond flour. I definitely wouldn’t try coconut flour. Buckwheat flour might work though. 🙂