These Vegan Banana Oatmeal pancakes are a delicious and fun breakfast made from wholesome ingredeints you probably have in your pantry right now! You only need 1 bowl, 5 ingredients, and less than 15 minutes for this healthy breakfast recipe.
A delicious weekend (or weekday) breakfast that is also gluten free, sugar free and dairy free.
Ingredients in Vegan Gluten Free Banana Pancakes
When I say 5 main ingredients, I am not included the small additions like baking powder and salt – though you shouldn’t underestimate those! They are still and always will be super important.
A ripe banana. Because, well, these are Banana Pancakes! Remember, the riper/browner the banana, the sweeter it will be. I like to use a very brown banana for the batter, and a more yellow one for slicing on top of the finished pancakes.
Flax Seed. We use ground flax seed to make an egg replacement and help bind the batter together. More about Flax seed in the next section!
Almond Milk. As a vegan alternative to regular milk. You can use any plant-based milk of your choice, though Almond Milk is my favorite. I find this brand to be the best and creamiest.
Rolled Oats. These give the pancakes that chewy, oatmeal texture. They are packed with nutrients like fiber, and so
Oat Flour. You can buy this or make your own by blending rolled oats in a blender or food processor. I posted a video on my Instagram showing how I make my own – watch it here.
Salt & Baking powder. This helps the pancakes get extra light and fluffy – don’t skip it!
Plus, you can always add in any mix-ins like chocolate chips or blueberries, or throw those on top. I love to keep the base of my Pancake recipes simple so anyone can choose how they want to customize their own!
How to make Vegan Pancakes
Start by making your “Flax Egg“. Mix your ground flax seed and warm water together to form a gel.
This acts as a binder and replaces the egg that is normally found in pancake recipes, keeping it vegan. Plus, Flax Seeds are loaded with Omega-3 fatty acieds (the good kind!), and are high in fiber and antioxidants. Plus, you can get a huge bag for less than $10 on Amazon!
Next, mash your banana and add your flax egg and the rest of your wet ingredients.
Fold in your dry ingredients – rolled oats, oat flour, and baking powder. If the mixture seems too thick, add more almond milk to thin it out. If it seems too thin, you have two options: you can add a spoonful of more oat flour to thicken it up, or you can wait about 5 minutes, to see if it thickens on its own! Oats are very absorbent, so they will absorb some of the liquid as they sit.
Once you have your thick batter, cook your pancakes for 2 – 3 minutes per side, and serve! I love to top mine with chocolate chips, because who doesn’t love Banana + Chocolate Chip combo?! (Have you checked out all the Banana Bread recipes on this blog?!)
To keep everything Vegan and Gluten Free, these are the chocolate chips I suggest you use.
Tips for making the best Vegan Pancakes
Don’t overmix the batter! Gently fold in the dry ingredients, and then stop as soon as everything is combined.
Don’t try to flip the pancakes too early! They will end up falling apart or you will only end up flipping one half. Look for a golden crust starting to form all around the edges. Put your spatula under a few different parts of the pancake before flipping, to make sure it feels sturdy enough all the way through.
Use a measuring cup to scoop out the batter. I recommend using a 1/4 Cup for this recipe. This ensures the pancakes are all (close to) equal in size.
Also – spray the measuring cup with cooking spray, or lightly grease it before scooping. That way, the pancakes will slip right out without sticking!
Don’t skimp on the toppings! This Pancake recipe is delicious, but it is even better when you highlight the flavors with some fresh banana slices or berries, some maple syrup, a honey drizzle, chocolate chips, or even some Vegan Whipped Cream!
Using a Cast Iron Skillet
Personally, I love to make these Vegan Banana Pancakes in a seasoned cast iron skillet. This is the one I have and use almost daily. It is so amazing and very affordable! Everything always comes out with amazing crispy, perfectly cooked edges.
Another benefit: cooking with cast iron can potentially add iron into your food – which would be an added health benefit to these already healthy pancakes! (Note that the amount of iron transferred and how well your body absorbs it depends on a variety of factors. Source.)
You can also use any ceramic or non-stick pan you have. You should try to ensure you are not using any Teflon products though. (Google it if you want to learn more).
More Healthy Pancake Recipes
Love this recipe? Want more Gluten Free Pancake recipes? Try these
Got more ripe Bananas lying around?
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- 1 Cup Almond Milk
- 1 Ripe Banana
- 1 Tablespoon ground flax seed
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 1 Cup Oat Flour
- 3/4 Cup Rolled Oats
- Optional: 1 tablespoon Maple Syrup
- Optional: Chocolate chips (I recommend this vegan, gluten free, refined sugar free brand)
- Start by making your "flax egg". Mix 1 Tablespoon ground flax with 2 tablespoons warm water and allow to sit for 1 minute.
- Meanwhile, in a large bowl, mash your large banana. Add in half the almond milk, and the flax seed mixture and stir to combine, Then add the baking powder, salt, and maple syrup, if you are using some.
- Lastly, fold in the Rolled Oats and Oat Flour. Mixture should be thick, but pourable. If it seems too thick, add more of the almond milk. If it seems too thin, let it sit for 5 minutes to thicken up.
- Use a 1/4 Cup scoop to cook pancakes over a medium heat skillet. Cook for about 2 minutes per side.
- Top with sliced bananas, chocolate chips, maple syrup, peanut butter, or whatever else you like! Tag me on Instagram so I can see your pancakes @thegranoladiaries!
These pancakes are naturally sweetened with the ripe banana. If you want a sweet pancake, feel free to add Maple Syrup to the batter.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 516mgCarbohydrates: 63gFiber: 7gSugar: 19gProtein: 10g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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