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
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.
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:
- Refined sugar-free
- Easy to make
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
- 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)
- 1-2 tbsp maple syrup for sweeter pancakes
- 3/4 tsp baking powder for fluffier pancakes
- pinch of salt
- 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!
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
If you are using Pinterest, feel free to pin the following photo:
These turned out so good! I used almond milk instead and added 1 tablespoon of maple syrup and the baking powder.
So happy they turned out delicious. 🙂
Hi! I have a question… the 140kcal are for one pancake or the entire recipe? Thanks
Hi!! I have a question… the 140 kcal is in one pancake or the entire recipe? Thanks!
Hi Laura, it’s actually mentioned right above the nutrition facts label 🙂
I make these for my baby who has an intolerance/allergy to milk and eggs. They are awesome! She and I love them! I use almond milk because I always have on hand and add a little vanilla and cinnamon for flavor because I don’t put syrup on them for her. Delicious and simple! I triple batch and freeze for future and it’s amazing! Thank you!
Aww, that’s awesome, Pam! I am so glad you both love them. 🙂
I’ve used this pancake recipe twice and love it. Perfect for when I have ripe bananas that need to be used 🙂 so easy and delicious and the baking powder definitely gives it a little fluff.
I am glad you liked it, Lana. Thanks for your feedback. 🙂
Hey Ela, just did today to satisfy my pancake craving with something more healthy than the regular ones with flour. I made only for myself so did half of the recipe and used almond milk, they turned out great but maybe not totally cooked… how long do you usually leave it on the pan?
Thanks for the recipe, yourse alwas look so delicious <3
Hi Nathalia, I am glad they turned out yummy. Try cooking on lower heat next time and leave them in the pan until they are golden brown. 🙂
Love those pancakes! So easy, fluffy and foolproof for somebody who always burns pancakes or has to scrape them off the pan. Thanks for the wonderful recipe. Just some feedback: the review button (and comment box) might be easier to find above the comments. Though I’d share 🙂
Thanks for your feedback, Ina! I am glad you love them. 🙂
My little ones loved these but it didn’t make enough for mummy and daddy so I’m going to double the recipe.
Can I pre-make the mixture the day before?
Hi Leyla, I think that should be fine. I would stir in the baking powder (if you use it) right before you make the pancakes. I hope this helps. 🙂
Hello, can I use homemade coconut milk? Will I still need to add oil?
It depends on how rich your homemade coconut milk is, i.e. how much water you used (if it’s low fat or high fat). 🙂
I absolutely loved this recipe it was so tasty and easy to follow. Bonus that it is vegan and healthy as well! Your recipes are amazing! I definitely will make this again – thanks so much!
My pleasure! It’s good to hear that you loved it. Thanks for your kind comment. 🙂
Simple and tasty! what a great recipie, it’s way better then just eating oats and still equally as healthy. ,I used regular almond milk with 1 tbs of vegetable oil. still came out great. I think the best part of the recipes how few ingredients it is. Really dooable for a quick morning meal
So glad you liked the pancakes! Thanks a lot for your great feedback. 🙂
Can this batter be used for waffles?
They might turn out too soft. I would recommend my waffle recipe here: Vegan Gluten-Free Waffles
These are perfect!! Thank you
You are very welcome, Hayley! 🙂
These are delicious! I will definitely be making them again and again! Thank you!!
You are very welcome! I am so glad you loved them. 🙂
can I use water instead of milk?
I wouldn’t recommend it because they are actually low in fat and if you use water they might turn out too dry and not as yummy.
Great recipe. So quick and easy. I made with the recommendation of acv and baking soda and put the batter in my waffle iron then top with blueberries banana and nuts. Delicious
Such a great idea, Jason! 🙂
Is it healthier to use baking soda and ACV!
I can say, without a doubt, that you are the best vegan recipe creator of the world ♡ your recipes are real, you share all the secrets and you always improve those recipes that seem to be already perfect!
Thanks for your hard work, greetings from Argentina ♡
Aww, thank you so much for your kind compliments, Eliana! I am so glad you love my recipes. 🙂
Sending love to Argentina,
Hi Ela! Hope you are doing fine! I’ve been doing this recepie but the center is always so wet and looks like is not cook. Also very thin..m…probably i’m doing something wrong. Can it be that i used coconut powder milk? I mix it before with water.
We made these pancakes twice and even though the first time we had difficulties with the consistency, it turned out great the second time. So light, not so sweet and very yummy! We skipped the syrup (my stomach is sensitive) and had it with berries. So yummy and also kept us full for a while 🙂 Will definitely make these pancakes more often!
I am glad they turned out great! Thanks for your feedback. 🙂
They were great! Do you think they will still be good if I freeze them and thaw them (by microwave or toaster) a few days later? I can’t finish them all! I used oatmilk.
Hi Kim, I keep them in the refrigerator for up to 2 days which works fine. Freezing should work as well though. 🙂
This was first time I made pancakes from scratch with your recipe! It was great ???? my husband loved it too!
I added few frozen berries and pecans on top also..
Thanks for easy doable instructions:)