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.
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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, though I seem to over eat these
Ingredients You’ll Need
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.
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.
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.
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 fluffy cake-like though. Still delicious.
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.
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
Whenever I am short on time, I love enjoying my 5-minute quinoa flakes porridge, which is also gluten free.
I also love my chickpea omelettes, which are filled with herbs and have such a lovely taste to them.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
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.
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