Vegan Banana Oatmeal Pancakes

Last updated on November 16th, 2020 at 04:02 pm

Vegan Banana Oatmeal Pancakes, aka a healthy breakfast in pancake form…

Last week I decided to play scientist again, much like those glorious days when I was actually contaminating cell cultures in the lab and ruining the results for everyone. This time instead of pretending to know how to properly use a pipette, I decided to make oatmeal banana pancakes.

Now, I already have quite a few oatmeal pancake recipes on the blog, like these banana strawberry pancakes, these amazing apple pancakes or these chocolate chip pancakes. But I never, ever have made vegan pancakes.

Oh, I said that wrong. I made vegan pancakes, but they were never actually successful. I always tried adding flax or chia seeds and just wasn’t loving them at all.

Since I started doing the 7-day vegan challenge on Friday, on Saturday I decided to make vegan pancakes with oatmeal and no flour. Well, good luck!

I used no flax egg, no chia egg and instead decided to make banana play two roles here: the role of banana and an egg to bind the whole thing together.

Not gonna lie to you, these pancakes are a little softer and moister on the inside than my other recipes that actually use an egg, but they taste really good nonetheless.

So if you’re doing the challenge, are plant-based or just want to eat pancakes with no egg in them – these might be your thing.

Banana Oatmeal Pancake Ingredients

So we’re not using an egg, we’re not using flour…What are we using? Air? Close. Here’s what’s in these oatmeal pancakes:

Banana. Any type of banana. Small, big, ripe, old and disgusting, one that smells like a shot of vodka – anything will do in this recipe.

Oats. You need no flour in these pancakes, we’re using oats (as always). That’s regular oats.

Vanilla or Cinnamon to add more flavor. Or both.

Nuts. Use almonds or walnuts in the batter for some crunch!

Almond milk and coconut oil. You can basically use any non-dairy milk in this batter.

How To Make Vegan Banana Oatmeal Pancakes

• Use a food processor or a hand blender to blend the banana, oats and almond milk into something that looks like a batter
• Add some chopped nuts to that batter
• Cook in a non-stick pan until golden-brown on each side.
• Top with your favorite toppings and enjoy!

Now this is the way you make them if you’re in a hurry and don’t want to impress too much. If you want to impress everyone, including yourself do this: When the pancakes are cooking in the pan on the one side, top the other one with a slice or two of banana. Then flip them and cook on the other side as well.

I don’t know why I thought this was exciting, but at least now you know I’m easy to impress, so surprise me.

Toppings

These pancakes are really good on their very own, but adding some healthy toppings can make them even more enjoyable. Here are some options:

• almond or peanut butter
• fresh fruit
• whipped coconut cream
• maple syrup (if not sweet enough)

My choice was almond butter and some frozen raspberries. I love the combination of berries and nuts, so this was pretty much perfect.

Yield: 7-8 small pancakes

Vegan Banana Oatmeal Pancakes

Print

Healthy vegan oatmeal banana pancakes  - a tasty 10-minute easy breakfast that you can make in 10 minutes without refined sugar or flour!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1 banana, medium (use 80% in the pancakes - rest for topping)
• 1/2 cup oats
• 2 Tbsp almond milk
• 1 tbsp coconut oil
• 1/2 tsp baking powder
• vanilla or cinnamon
• chopped almonds or walnuts (optional)

Instructions

1. Use a hand blender to blend banana, oats, vanilla, 1tbsp coconut oil, baking soda and almond milk.
2. Oil a non-stick pan, add the batter forming small pancakes.
3. Cook at (lower) medium heat! It's important to not cook the pancakes at high, because that would make them burn before they're ready.
4. To make life a little more exciting - top each pancake with a banana slice.
5. Cook until bubbles form, flip carefully, but quick to cook on the other side.
6. When golden brown on each side - transfer to a plate and top with your favorite toppings. I chose almond butter and some frozen raspberries.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 379Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 282mgCarbohydrates: 28gFiber: 7gSugar: 7gProtein: 11g

I hope you enjoy these pancakes and if you do make them, let me know how it went in the comments! If you want more healthy recipes in your inbox, subscribe below!