Description

These Vegan Banana Oat Pancakes are a wholesome, delicious breakfast option made with ripe bananas, rolled oats, and a flaxseed egg substitute. Easy to prepare in just five simple steps, they offer a fluffy texture and naturally sweet flavor without any dairy or gluten. Perfect for a healthy morning meal or a comforting brunch, these pancakes are gluten-free, dairy-free, and vegan-friendly.

Ingredients

Scale

Dry Ingredients

1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon ground flaxseed

Wet Ingredients

2 ripe bananas
1 cup unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons water

For Cooking

1 tablespoon coconut oil

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Instructions

Prepare Flax Egg: In a small bowl, combine the ground flaxseed and water. Let it sit for 5 minutes to thicken and form a flax egg substitute that binds the pancake batter.
Blend Batter: Add the ripe bananas, rolled oats, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, salt, and the thickened flax mixture into a blender. Blend until the mixture is smooth and creamy with no large oat pieces.
Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with coconut oil to prevent sticking and ensure even browning.
Cook Pancakes: Pour small portions of batter onto the hot skillet. Cook for 2 to 3 minutes or until bubbles form across the surface. Carefully flip each pancake and cook for an additional 2 minutes, or until the pancake is golden brown and cooked through.
Serve Warm: Remove pancakes from the skillet and serve immediately. Enjoy with fresh fruit, additional maple syrup, or your favorite nut butter for extra flavor and texture.

Notes

For fluffier pancakes, allow the batter to rest for 5 minutes before cooking to let the oats absorb moisture.
Add dairy-free chocolate chips or chopped nuts into the batter for extra texture and flavor.
These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast.