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Stack of vegan oatmeal banana pancakes topped with blueberries, banana, syrup.

Vegan Banana Oatmeal Pancakes

These vegan banana oatmeal pancakes are the perfect weekend breakfast that can be re-toasted for the perfect start to your weekday! Full of fiber and natural sweetness, even your kiddos will love them.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 225 kcal


  • Mixing bowls
  • Griddle


Dry Ingredients

  • 1 cup flour I used white whole wheat
  • ½ cup rolled oats (old fashioned)
  • 1 Tbsp baking powder
  • ½ tsp cinnamon optional
  • ¼ tsp salt

Wet Ingredients

  • 1 cup milk any plant based milk
  • 2 tsp apple cider vinegar
  • 1 small banana mashed- about ½ 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 ⅓ cup measuring cup.
  • Once browned on the bottom, flip and cook other side until done.


Nutrient counts are an estimate based on ingredients used. 


Calories: 225kcalCarbohydrates: 45gProtein: 8gFat: 2.5gSaturated Fat: 0.5gSodium: 177mgFiber: 6g
Keyword Baked Goods, Breakfast, Dairy Free, Pancakes, Vegan
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