These fluffy and moist banana oatmeal vegan pancakes are made with whole foods, no oil, no added sugar and are super easy to prepare, ready in minutes. They are gluten-free and tick other free-from boxes.
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😋Why You’ll Love This Recipe
- Fluffy and moist texture
- Really easy to make - ready in 12 minutes
- Ticks a few free-from boxes - dairy-free, gluten-free, no added sugar, corn free, nut free, soy free and oil free.
- Made from scratch using whole food plants (WFPB No oil recipe)
- Enjoy with so many toppings
- Great for making ahead - stores well in the fridge
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and quantities can be found in the recipe card below.
Rolled oats are naturally gluten-free, however, they should be certified “gluten-free” (affiliate link) as some processing/handling facilities also handle gluten products. You can use quick oats also.
Sorghum flour is a gluten-free flour that is great in these gluten-free oat pancakes, they help them have a cake-like texture.
Sorghum flour is usually found in your gluten-free aisle or online (affiliate link). Sorghum is an ancient grain boasting a good amount of nutrients.
I fluffed, scooped and leveled the measuring cup to measure the sorghum flour.
Medium ripe bananas are best, as they are naturally sweet. Simply peel, break apart into small chunks and add directly into the food processor.
Pure vanilla extract helps to boost the flavor of these gluten-free pancakes.
Baking powder is needed for creating fluffy pancakes, do not skip this ingredient.
Cinnamon is a fabulous spice to add to the batter, however, it can be left out.
🥞How To Make Oatmeal Vegan Pancakes
Step 1 - In a food processor, add rolled oats and blend until powdered. Add all other dry ingredients and blend until combined well.
Step 2 - Add wet ingredients and blend until all is combined well.
Step 3 - Heat up a non-stick pan or griddle on medium heat. Pour a quarter of a cup (I used a measuring cup) of batter onto the hot pan and cook for 5 minutes, flip, press gently on the back of the pancake and cook for another 2 minutes. Serve warm with your favorite toppings.
I used my griddle on heat setting 3.
⭐ Pro Tips
Usually, the first batch of pancakes is the “wonky” batch, so I like to make sure my griddle is hot enough by turning it on prior to making the GF pancake batter.
Slow steady heat is the key to successfully cooking these pancakes.
The batter is on the thicker side, so give it time to cook on the first side, don’t flip early.
When flipping pancakes, if the spatula sticks to the pancake, it is not ready to flip, give it a few more seconds. The first side should have popped bubbles and the outer perimeter looks drier than the middle.
I highly recommend using a timer to time 5 minutes on the first side and 2 minutes on the second side.
If you do not have a non-stick pan, use your preferred oil or dairy-free butter to oil the pan/griddle to ensure the pancakes do not stick.
I sometimes like to add wild blueberries to the first side of the pancake, I do this by pouring the batter onto the griddle and then immediately sprinkling blueberries.
If adding blueberries, let the first side cook for longer than 5 minutes before flipping as the added blueberries change the integrity of the pancake.
Water can be replaced with any dairy-free milk.
Personally, I find these pancakes sweet enough without any added sugar. However, if desired you can add your preferred sweetener.
Yes, replace the exact quantity of sorghum flour with roll oats and blend in the food processor. The texture won’t be as cake-like though
Smear some of the most amazing date caramel sauce onto your pancakes.
Enjoy these with your favorite toppings such as dairy-free chocolate chips, chopped nuts, berries, maple syrup, or fresh fruit.
Try it with my refined sugar free plum jam.
Want more banana recipes try my amazing caramel nice cream.
Another delicious WFPB no oil recipe must try is my fudgy dairy-free brownies.
Or try my baked vegan hashbrowns which can be adapted to not include oil.
Another delicious vegan breakfast meal is my vegan scrambled eggs.
Whenever I am short on time, I love enjoying my 5-minute quinoa flakes porridge.
Did you enjoy baking these WFPB no oil banana oatmeal pancakes? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk.
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Banana Oatmeal Vegan Pancakes
- ½ cup Rolled oats GF
- ½ cup Sorghum flour
- 2 medium Bananas ripe
- 1 teaspoon Pure vanilla extract
- 2 teaspoons Baking powder
- ½ cup Water
- ½ teapsoon Cinnamon
- In a food processor, add rolled oats and blend until powdered. Add all other dry ingredient and blend until combined well.½ cup Rolled oats, ½ cup Sorghum flour, 2 teaspoons Baking powder, ½ teapsoon Cinnamon
- Add wet ingredients and blend until all is combined well.2 medium Bananas, 1 teaspoon Pure vanilla extract, ½ cup Water
- Heat up pan or griddle on medium heat. Pour a quarter of a cup of batter onto the hot pan and cook for 5 minutes, flip, press gently on the back of the pancake and cook for another 2 minutes. Serve warm with your favorite toppings.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.