Easy vegan oatmeal pancakes
Delicious vegan oatmeal banana pancakes made right in a blender. Healthy vegan breakfast idea that will keep you full and satisfied. Goes great topped with fresh fruit and maple syrup. Easy to be made gluten free.
This recipe is
- healthy (1)
- vegan
- high in fiber
- can be made gluten free
- quick and easy
- nutritious
- satisfying
- egg free & dairy free
Ingredients
All of these ingredients are easy to find. These pancakes are great because they have no eggs or dairy in them as well.
- Old fashioned rolled oats
- Baking soda
- Salt
- Maple syrup
- Ripe banana
- Plant milk – I love using soy milk because it’s high in protein, but use whatever dairy free milk is your favorite.
- Vanilla
How to make vegan oatmeal banana pancakes
First, put the old fashioned rolled oats into a high speed blender and blend until it becomes a flour. Then add all the other ingredients to the blender
Heat up a skillet on medium low heat and add some oil or vegan butter. Once the pan is hot, add the batter to the pan. Cook for about 2 minutes, or until bubbles start to form and pop on the batter. Flip and cook for another 2 minutes.
Top with your favorite toppings and enjoy!
Helpful tips
The batter thickens up the longer it sits, so if you want thicker, fluffy pancakes, just let it sit in the blender for a minute or two before adding it to the pan.
If the batter has been sitting in the blender for a while, it will be hard to pour it out because it thickens. Just blend it up again for a few seconds and it should be good to go.
Make sure to let your pan heat up before putting the batter on. And always make sure you put enough oil on the pan so they won’t stick.
How to keep pancakes warm
If you want to make pancakes ahead of time, it’s easy to keep them warm by setting your oven to 200 degrees fahrenheit. Then place the pancakes on an oven safe platter or plate and keep them in the oven until ready to serve.
You can also put them in a bowl with a lid, but they tend to get soggy this way.
How to freeze pancakes
Pancakes are a great thing to meal prep ahead of time and freeze. Then you have a quick breakfast on hand for busy mornings.
If you’d like more than 10 small pancakes, just double the recipe. Then cook up your pancakes.
Let the pancakes cool. Grab some parchment paper.
Stack the pancakes, and place the parchment paper in between each pancake to make sure they don’t freeze together. Place them in a freezer friendly resealable bag.
How to reheat pancakes
There’s no need to thaw out the frozen pancakes. You can reheat them three different ways:
In the microwave
Place frozen or cold pancakes in the microwave for about 20 seconds for one pancake and 60 seconds for 5 pancakes. This makes the pancakes fluffy and soft.
In a toaster
Place pancakes in the toaster and make sure to keep an eye on them that they don’t crispy up or burn. This is the least ideal method to warm up pancakes, but it works.
In the oven
Pre-heat your oven to 350 degrees and place the pancakes on a baking sheet. Let them bake for about 10 minutes.
Can this be made gluten free?
Absolutely. Just use certified gluten free oats.
Some people with sensitivity to gluten may also have flare ups with oatmeal. But, if oatmeal doesn’t bother you, then just use certified gluten free oats.
Why look for certified gluten free oats? These brands make sure that there is no cross contamination of wheat products in their facilities. This is for people with severe allergies to gluten.
Pancake toppings
- Maple syrup
- Peanut butter
- Jam
- Dairy free yogurt
- Fresh berries
- Peaches
- Nectarines
- Dairy free whipped cream
- Nuts
More recipes you’ll love
- Vegan fried egg breakfast sandwich
- Easy vegan breakfast burrito
- High protein vegan breakfast burrito bowl
- Vegan hash
- Eggless french toast
- Crispy breakfast potatoes
- Easy vegan banana bread
- Vegan pumpkin pancakes
- Vegan breakfast casserole
- Crunchy vegan granola
📖 Recipe
Vegan oatmeal banana pancakes
Ingredients
- 1 ½ cups Old fashioned rolled oats (Use certified gluten free oats for gluten free version)
- ¾ cups soy milk
- 2 tablespoons maple syrup
- 2 ripe bananas
- ⅛ teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- oil (for frying)
Instructions
- Heat up a skillet on medium low heat and add oil or vegan butter.oil
- Place oats in a high speed blender and blend until it roughly blends into a flour. Add the rest of the ingredients and blend. Let the batter sit for 1 minute to let it thicken up.1 ½ cups Old fashioned rolled oats
- Pour the batter onto the skillet into the size you prefer. Cook until the bubbles on the top of the pancakes start to pop. About 2 minutes. Flip and cook on the other side for 1-2 minutes or until golden brown.
- Serve with your favorite toppings of choice. Some of mine are peanut butter and jam with fresh fruit and dairy free yogurt.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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