Vegan Banana Oat Pancakes
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A quick and delicious vegan breakfast recipe. These banana oat pancakes are naturally sweetened, packed with fiber, and require just a few pantry staples for a perfect start to your morning.
Banana-sweet, oat-hearty, and entirely plant-based pancakes for a quick weekday breakfast. Everything goes in the blender, and they cook up golden in minutes. A no-drama breakfast with a very happy audience.
🥄 Ingredients
- 🫗 1 cup oats (rolled or quick oats)
- 🫗 1 cup plant-based milk (soy, almond, rice, or oat)
- 🫗 1–2 ripe bananas
- 🫗 Optional: Agave or maple syrup (for extra sweetness)
- 🫗 Optional: Dried fruit (to fold into the batter)
- 🫗 For topping: Fresh fruit of your choice
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Blend:** Combine the oats, plant-based milk, and bananas in a high-speed blender. Process until smooth. If you prefer a heartier texture, blend for less time.
**Rest (Optional):** Let the batter sit for 5 minutes. This allows the oats to absorb the liquid, resulting in a thicker, fluffier pancake.
**Heat:** Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
**Cook:** Pour small portions of the batter onto the skillet. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set.
**Flip:** Flip carefully and cook for another 1–2 minutes until golden brown.
**Serve:** Serve hot, topped with fresh fruit and a drizzle of syrup if desired.
🎥 Video Tutorial
Vegan Banana Oat Pancakes
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
High Heat: These pancakes contain natural sugars from the banana and will burn quickly if the heat is too high. Keep your skillet at a steady, medium-low setting.
- ✕
Rushing the Flip: Wait until the edges look dry and the bubbles have popped before flipping. If you try to turn them too soon, they will break.
🔄 Variations
Protein Boost: Add a scoop of vanilla or chocolate plant-based protein powder to the blender.
Spice It Up: Add a teaspoon of ground cinnamon or a drop of vanilla extract for a more "bakery-style" flavor.
🧊 Storage
- 📦
These freeze perfectly. Once cooled, store them in a freezer-safe bag with parchment paper between each pancake. Toast them straight from frozen for a quick breakfast.
💡 Chef Tips
Consistency Check: If the batter feels too thin, add a tablespoon of oats or flour. If it’s too thick to pour, add a splash more plant-based milk.
Perfect Flips: Because these don't contain eggs, they are more delicate than traditional pancakes. Make smaller-sized pancakes (about 4 inches in diameter) to make flipping much easier.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →