These vegan banana oatmeal pancakes have pantry staple ingredients, can be made from start to finish in 10 minutes, and is an easy, delicious recipe. Naturally gluten-free, oil-free, and low fat.
Vegan Oil-free Blender Oat Pancakes are something I have for breakfast almost every morning.
This might actually be too much food for you, but I happen to eat a lot, so this fills me up until lunchtime.
You could easily eat half for breakfast and save the other half for the next day.
I love this vegan pancake recipe because they are done from start to finish in 10 minutes!
Plus, they have no yucky ingredients—just healthy pancakes.
In fact, these are my favorite healthy pancake recipe to date.
They are gluten-free naturally if you use gluten-free oats.
It has simple ingredients you likely have on hand.
They do have a banana, and if banana isn’t your thing, I have swapped it out on more than one occasion for apple sauce.
You do get a little bit more of a dense pancake, but they are still tasty.
I almost always top them with a little bit of nut butter and a lower sugar jam.
But feel free to top with whatever makes your pancake dreams come alive.
I haven’t talked about my diet here ever.
But being that it’s the first week of January and for those that care, I thought I would go into it a bit.
If you don’t care, just keep scrolling to the recipe, and I will still love you!
I had been having some minor health problems for years. After many misdiagnoses, I finally got a diagnosis of Poly Cystic Ovary Syndrome (PCOS).
Yay, me, not.
However, SUPER great to finally have some answers.
My doctor put me on a low carb, high protein vegan diet, which I did and had some decent success, but I absolutely hated it.
I have been lurking in the Mcdougall diet support groups for almost my whole time being vegan but never actually jumped in.
If you aren’t familiar with the McDougall diet, it’s also called The Starch Solution. It’s basically a whole food plant-based diet, high carb, low fat.
I was terrified of doing this, but my husband encouraged me to do so because, heck, I could eat pancakes every day, and now I do these pancakes right here!
To make a long story short, I have been doing The Starch Solution since March of 2020, and it was the best decision for my health.
If you have any questions, please don’t hesitate to reach out via email or social media.
I’d love to help answer questions if I can.
Now, back to the recipe!
Healthy Banana Oatmeal Pancakes Recipe Q&A
Do I have to use really ripe bananas?
They don’t have to be speckled banana bread overripe, but you want them to be sweet.
Do I have to use a banana?
No, if you don’t have a banana or don’t like bananas, you can sub out apple sauce instead.
Can you make these delicious banana oatmeal pancakes without a blender?
Yes, if you have oat flour already or if you have a food processor, you can make oat flour.
Just mash the banana with a fork or a potato masher and use the oat flour.
The consistency will be a little different than the original recipe, but it will still work.
Can I use quick oats?
I have used quick oats, but it makes the pancakes a lot thinner; I have had better results with rolled oats.
What do you need from these Vegan Oil-free Blender Oat Pancakes for one?
Check out the recipe card at the bottom of this post for the full recipe.
- old fashioned oats
- ripe banana (or a half cup apple sauce if banana isn’t your thing)
- baking soda
- vinegar (white or apple cider)
- non-dairy milk (soy milk, almond milk, oat milk, coconut milk, whichever you love)
- flax seeds or chia seeds, or omit
How do you make these vegan banana oat pancakes?
Take a high-speed blender and add all of your ingredients in and blend until smooth.
The pancake batter will be the consistency of a thick smoothie.
Pour into a small bowl and either let sit if you like thick pancakes or if you prefer thin pancakes; you can heat your skillet and get cooking.
You need a non-stick pan or pancake skillet if you want to keep these oil-free otherwise, spray with cooking spray.
Heat your nonstick skillet; once hot, pour 1/4 cup of batter on it until you have your 5-6 pancakes.
Let the pancakes cook until they start to just bubble and flip; let cook until done and then place on a plate and serve.
I always push on the pancake to see if it’s ready or not but be careful if you don’t burn yourself.
Top with your favorite pancake toppings.
How do you serve these easy banana oatmeal pancakes?
These are best served warm with toppings of your choice.
Top with your favorite toppings;
- fresh berries or other fresh fruit
- pure maple syrup
- peanut butter or other nut butter
- vegan chocolate chips
- vegan butter (if not oil-free)
- coconut oil (if not oil-free)
How do you store leftover pancakes?
These are best stored in the fridge in an airtight container for up to 5 days. Reheat in the microwave when ready to eat.
Can you freeze vegan banana pancakes?
Yes, this freezes well.
It’s best to flash freeze them.
To do this, place pancakes on parchment paper on a baking sheet in a single layer in the freezer.
Once they are frozen for about an hour, you can stack them in a freezer-safe airtight container.
If you are looking for some other types of vegan pancakes, I have a host of them.
- Perfect Vegan Pancakes
- Easy Vegan Baked Pancakes
- Simple Vegan Buttermilk Pancakes
- Awesome Vegan Almond Poppy seed Pancakes
- 1 cup Oats ( I use old fashion, but both would work)
- 1 banana (or a half cup apple sauce if banana isn't your thing)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vinegar (white or apple cider)
- 1 cup of vegan milk
- 1 TB flax seeds
- nut butter, syrup, jam, vegan butter, whatever you love for pancakes
- Take a high-speed blender, throw all of your ingredients in, and blend until smooth.
- Pour into a small bowl and either let sit if you like thick pancakes or if you prefer thin pancakes; you can heat your skillet.
- You need a non-stick skillet if you want to keep these oil-free. Heat your skillet; once hot, pour 1/4 cup of batter on it until you have your 5-6 pancakes. Let the pancakes cook until they start to just bubble and flip; let cook until done and then place on a plate and serve.
- Top with your favorite pancake toppings
See blog post for recipe Q&A
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 101mgCarbohydrates: 85gFiber: 15gSugar: 15gProtein: 14g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.