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    Home » Gluten Free

    Easy Vegan Banana Oat Pancakes (Gluten Free)

    Published: Aug 3, 2023 by Janelle Hama

    Jump to Recipe

    These fluffy and moist vegan banana oat 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.

    a stack of five pancakes with strawberries, banana and maple syrup
    A delicious stack of banana oatmeal vegan pancakes

    This website receives a commission/fee for each purchase bought through the affiliate links on this website.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • How To Make Vegan Banana Oat Pancakes
    • Pro Tips
    • Variations
    • FAQ
    • Serving Suggestions
    • More Vegan Breakfast Ideas
    • Banana Oatmeal Vegan Pancakes

    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, though I seem to over eat these

    Ingredients You’ll Need

    banana, baking powder, cinnamon, vanilla, rolled oats and sorghum flour laid out

    Notes on some of the ingredients, the full list of ingredients and their measurements 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 vegan banana oat pancakes, which helps to create a thick light cake-like fluffy texture. 

    Sorghum flour is usually found in your gluten-free aisle or buy sorghum flour 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.

    If you can't get your hands on sorghum flour, replace it with more oats.

    Ripe medium-sized 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. Just make certain this is also gluten-free.

    Cinnamon is a fabulous spice to add to the batter, however, it can be left out.

    a blue plate of five gluten free pancakes

    How To Make Vegan Banana Oat Pancakes

    Blend the dry ingredients in a food processor by first processing the rolled oats until powdered. Add all other dry ingredients and blend until combined well.

    Combine the wet ingredients with the dry. Add wet ingredients and blend until all is combined well.

    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.

    chopped strawberries and bananas on pancakes

    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.

    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.

    a female hand pouring maple syrup on a stack of pancakes

    Variations

    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.

    maple syrup pouring onto pancakes

    FAQ

    Can I make banana oat vegan pancakes without sorghum flour?

    Yes, replace the exact quantity of sorghum flour with roll oats and blend in the food processor. The texture won’t be as fluffy cake-like though. Still delicious.

    Can I freeze my pancakes?

    Yes, you can! Once each pancake has cooled to room temperature, stack them neatly on top of each other with parchment paper in between each pancake to stop them from sticking to each other when frozen.
    Freeze in an airtight freezer-friendly bag and store them flat for up to 3 months.
    To reheat, you can use a microwave, toaster, or oven. If using a microwave, place a damp paper towel over the pancakes to help retain moisture while reheating.

    Serving Suggestions

    Smear some of the most amazing date caramel sauce onto your pancakes, or try it with caramel nice cream.

    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.

    More Vegan Breakfast Ideas

    Want more pancakes? You need to make this corn pancake recipe, it's super filling and tasty! Or make a homemade pancake mix to keep in your pantry.

    Whenever I am short on time, I love enjoying my 5-minute quinoa flakes porridge, which is also gluten free.

    For a vegan breakfast packed with protein try my vegan scrambled eggs, which I love to turn into tofu and potato scramble.

    I also love my chickpea omelettes, which are filled with herbs and have such a lovely taste to them.

    • grey bowl with quinoa porridge topped with fresh fruit
      Easy Quinoa Flakes Porridge (Gluten-Free)
    • vegan egg scramble up close in a white plate
      Easy Vegan Scrambled Eggs With Chickpea Flour and Tofu
    • vegan lebanese frittata thumbnail
      Vegan Lebanese Omelette (Ejjeh)
    • a single muffin with chocolate chips through on white paper
      Easy Eggless Chocolate Chip Muffins (Vegan)
    maple syrup soaked into a stack of pancakes with fruit on top and side

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    a stack of five pancakes with strawberries, banana and maple syrup

    Banana Oatmeal Vegan Pancakes

    Easy banana oatmeal vegan pancakes that are ready in minutes. These are healthy WFPB no oil pancakes that are gluten free.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Breakfast
    Cuisine: American, Australian
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 7 Pancakes
    Author: Janelle Hama

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Video


    Notes

    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 cooking on each 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.
     
    This recipe was first released Mar 2022. Additional information has since been added.
     
    You might also be interested in
    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.
     
    US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.

    Equipment

    1 Griddle
    1 food processor

    Nutrition

    Calories: 85kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

    If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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    79 shares

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      Recipe Rating




    1. Teagan

      May 01, 2022 at 3:26 pm

      5 stars
      These are a perfect weekend breakfast for my family! They also work great to prep breakfast for the entire week.

      Reply
    2. Liana

      April 28, 2022 at 5:42 am

      5 stars
      delicious vegan pancake recipe! They came out perfect!

      Reply
    3. Jake

      April 23, 2022 at 5:25 pm

      5 stars
      I love this pancake recipe! It was so nice to be able to prepare delicious and yummy pancakes that everyone could enjoy!

      Reply
    4. Clancy

      April 20, 2022 at 5:04 am

      5 stars
      wow this pancake added oatmeals has a malty flavourful that is really lovely.

      Reply
    5. Tyanne

      April 19, 2022 at 12:50 pm

      5 stars
      These are the perfect, healthy pancakes!

      Reply
    6. Luke

      March 24, 2022 at 8:24 pm

      5 stars
      A fantastic recipe; we made this recipe for my sister as she is vegan, and she loved the pancakes 🙂
      Thanks for sharing; they were a big hit 😉

      Reply
    7. Lina

      March 23, 2022 at 9:57 pm

      5 stars
      These are so moist and delicious! But the best thing is that these pancakes are made from scratch! Thanks for a great recipe!

      Reply
    8. sarah

      March 23, 2022 at 4:40 pm

      5 stars
      These were perfect! An easy nutritious breakfast for our family. Thanks for this wonderful recipe!

      Reply

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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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