Throw on some Jack Johnson and make a big batch of these vegan oatmeal banana pancakes for a delicious and filling breakfast!
Years ago (circa. before kids) I had a steady supply of banana pancakes always ready to go in my freezer. There was a recipe I knew by heart that resulted in brag-worthy pancakes. Turns out mom brain is real. A few months ago I tried to find the recipe and couldn’t remember anything about it except that they had bananas and oatmeal in them.
So, being the master-expirimenter I am, I went to work. These new and improved pancakes hit every mark. Filling. Sweet. Nutritious. Plant Based.
So, while some nostalgia remains for my old tried and true recipe, I’m at peace with these vegan oatmeal banana pancakes. Topped with banana, blueberries, and some real maple syrup, there’s no better way to start the morning.
Special Ingredients for this Vegan Banana Pancake Recipe
Milk– Any plant based milk will work. You’ll mimic buttermilk a bit better with soy milk since it will curdle when combined with the vinegar. I’ve used oat milk and almond milk with great results.
Vinegar– I use apple cider, but white will work fine too.
Banana– The riper the better!
Oil– Use a mild tasting oil, like avocado or light olive oil.
Flour– I used white whole wheat flour, but whole wheat, all purpose, or a 1:1 gluten free flour can be used as well.
Oats– The old fashioned or rolled variety.
How to Make Vegan Oatmeal Banana Pancakes
- Mix the milk and vinegar together. Soy milk creates the most curdle, since were mimicking buttermilk here. Any plant based milk will do. Let sit for at least 10 minutes.
- Combine all of the dry ingredients together (flour, rolled oats, baking powder, cinnamon, and salt) in a small-medium sized mixing bowl.
- Mash your banana in a medium-large bowl. Add the rest of the wet ingredients (milk/vinegar mixture, maple syrup, and vanilla) and stir to combine.
- Slowly add the dry ingredients into the wet, stirring gently with a wooden spoon until just combined. You don’t want to over-mix here.
- Heat a griddle over medium heat and add 1 tbsp of vegan butter if desired. Once hot scoop out pancake batter with a 1/3 cup measuring cup and add to hot griddle. Flip once browned on bottom and cook other side.
FAQ Tips & Tricks for the best oatmeal banana pancakes
Mixing: Don’t over mix the batter. These aren’t your fluffy air-filled flapjacks. The oatmeal creates a denser texture, which is best described as hearty. Over mixing could make these chewy and too dense.
Creating your vegan buttermilk: Mixing the vinegar with plant milk creates a substitute for buttermilk. This helps to tenderize the pancakes and also adds a bit of tanginess. If you want a good tang- use soy milk. This creates the best curdle. Other plant milks work too, but with a lot less curdling. You’ll still end up with great pancakes.
Storing Your Pancakes
Cooking a big batch? Freeze some for later to warm up during the week. If you’re going to use them in a couple of days, you can put them in an airtight container in the refrigerator once they’ve cooled completely.
Freezing Oatmeal banana pancakes
- Cook the pancakes on the griddle, but be careful to avoid over browning them.
- Place on a baking sheet and let cool completely.
- Stick the baking sheet in the freezer for 4-6 hours or until frozen.
- Put the pancakes in a freezer bag.
- To reheat- remove from freezer and place in toaster. If your toaster browns the sides too much but doesn’t heat the middle all the way, you may have to microwave for 20-30 seconds to heat all the way through.
How to Top Your Pancakes
Let your individual tastes shine here. My favorite toppings are berries, more bananas, and maple syrup. You could also add: chocolate chips, toasted coconut, jam, peanut butter, pumpkin seeds, Nutella, or any other fun topping you can think of!
Need other Plant Based Breakfast Ideas?
- 22 Dietitian Approved Plant Based Breakfast to Start Your Day
- Strawberry Baked Oatmeal
- Vegan Lemon Poppy Seed Muffins
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Vegan Banana Oatmeal Pancakes
- Mixing bowls
- 1 cup flour I used white whole wheat
- 1/2 cup rolled oats (old fashioned)
- 1 Tbsp baking powder
- 1/2 tsp cinnamon optional
- 1/4 tsp salt
- 1 cup milk any plant based milk
- 2 tsp apple cider vinegar
- 1 small banana mashed- about 1/2 cup
- 2 tbsp maple syrup
- 1 tbsp oil I used avocado oil
- 1 tsp vanilla extract
- Mix the milk and vinegar together. Set aside. Let sit for up to 10 minutes so it has time to slightly curdle.
- Mix all dry ingredients together in a small-medium sized bowl. Set Aside
- Mash banana in a medium-large mixing bowl. Add the soy milk and vinegar mixture and all other wet ingredients. Mix well.
- Add the dry ingredients to the wet. Mix with a wooden spoon until just combined. Avoid overmixing.
- Heat a griddle over medium heat. Add 1 tsp of vegan butter and melt if desired.
- Scoop pancake batter with 1/3 cup measuring cup.
- Once browned on the bottom, flip and cook other side until done.