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Vegan Banana Oat Pancakes

Close-up of a stack of three fluffy Vegan Banana Oat Pancakes with a bite taken out, showing the moist oat texture.
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Make moist and fluffy vegan pancakes using ripe bananas and oats. This recipe is simple, requires one bowl, and uses no dairy or eggs.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup plant milk (soy or almond recommended)
  • 1 large ripe banana, mashed
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • Oil or vegan butter for the griddle

Instructions

  1. Place the rolled oats into a blender or food processor. Blend until you achieve a fine flour consistency.
  2. In a medium bowl, combine the oat flour, baking powder, baking soda, and salt. Whisk these dry ingredients together.
  3. In a separate bowl, mash the ripe banana until smooth. Add the plant milk, maple syrup, and vanilla extract to the mashed banana and mix well.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  5. Stir in the apple cider vinegar last. Let the batter rest for 5 minutes.
  6. Heat a lightly oiled griddle or non-stick pan over medium heat.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  9. Serve warm with your preferred toppings.

Notes

  • Use very ripe bananas for the best sweetness and texture.
  • For gluten-free pancakes, ensure your rolled oats are certified gluten-free.
  • If you prefer thinner pancakes, add 1 to 2 extra tablespoons of plant milk to the batter.
  • For toddler-friendly pancakes, mash the banana very smoothly and ensure the pancakes are cut into small pieces.

Nutrition

Find it online: https://magazinemeal.com/vegan-banana-oat-pancakes-recipe/