Easy Banana Oatmeal Vegan Pancakes (Gluten Free)

Name: Banana Oatmeal Vegan Pancakes
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
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

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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

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

The complete list of ingredients with measurements, can be found in the full recipe card below.

Rolled oats are naturally gluten-free, however, they should be certified “gluten-free” 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. 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. I love using ripe bananas in baking, one of my favorite recipes is this vegan and gluten free banana bread.

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.

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 coconut cream date caramel sauce onto your pancakes, or try it with salted 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 or this strawberry chia seed jam.

More Vegan Breakfast Ideas

Want more pancakes? You need to make these vegan cornmeal pancakes, they're super filling and tasty! Or check out this vegan pancake recipe. If you're a busy person keep a homemade pancake mix 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 tofu scrambled with chickpea flour, which I love to turn into tofu and potato scramble.

If you have plenty of rolled oats sitting in your pantry, try making blueberry overnight oats. So delicious!

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 ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Banana Oatmeal Vegan Pancakes

Easy banana oatmeal vegan pancakes that are ready in minutes. These are WFPB no oil pancakes that are gluten free.

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Course: Breakfast

Cuisine: American, Australian

Diet: Gluten Free, Vegan

Prep Time: 5

Cook Time: 7

Total Time: 12

Servings: 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

Instructions

In a food processor, add rolled oats and blend until powdered. Add all other dry ingredient and blend until combined well.
Add wet ingredients and blend until all is combined well.
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.

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.

US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.