Vegan Banana Oat Pancakes made in a blender are an easy, nourishing breakfast—even on busy weekday mornings. These thick, fluffy pancakes use a handful of pantry ingredients and are naturally vegan and gluten-free, giving you a warm, satisfying start to the day.
If you think fresh pancakes are only for weekends, think again. This batter blends up in minutes and can be made ahead, so these Vegan Banana Oat Pancakes are practical enough for weekday mornings and indulgent enough for Sunday brunch.
Yes—you can make perfect pancakes every time, with no eggs, no dairy, and naturally sweet bananas doing the work.
Why you will love them
- Made in the blender for minimal dishes and fast prep.
- Naturally sweetened—no added sugar required.
- Light, fluffy and satisfying—great for breakfast or brunch.
- Egg-free, dairy-free and gluten-free (use certified gluten-free oats if needed).
- Simple pantry ingredients and easy meal prep—the batter keeps in the fridge for up to a week.
Ingredients and substitutions
- Almond milk: Or any plant milk. If using very thick milks (cashew, some oat milks), add a tablespoon or two of water if the batter seems too thick.
- Apple cider vinegar: Mixed with the milk, it acts like buttermilk and helps the baking soda create lift for fluffy pancakes.
- Ground flax: Adds fiber, omega-3s, and acts as a binder in place of eggs.
- Old-fashioned oats: Use certified gluten-free oats if needed. Oats are a great source of fiber.
- Banana: Provides natural sweetness. If you prefer no banana, substitute 1/3 cup unsweetened applesauce.
- Baking soda: Works with the vinegar to help the batter rise and become airy.
How to make them
A high-speed blender makes the process easiest, but a personal blender, food processor, or standard blender will also work.
Place oats, banana, baking soda, ground flax, plant milk and apple cider vinegar into the blender.
Blend on high until combined, then let the batter rest for 5 minutes. It will thicken and develop bubbles.
Heat a large heavy skillet over medium heat and brush with about 1 tablespoon olive oil. Use a 1/4-cup measure to portion the batter into the pan. Wait for bubbles to form at the surface (about 2–3 minutes), then flip.
Cook the second side about 2 minutes until golden. To keep pancakes warm, preheat the oven to 200°F (95°C) and place finished pancakes on a parchment-lined baking sheet in the oven until ready to serve.
The batter deliberately contains no added sugar—the banana provides enough sweetness for most palates. Serve with pure maple syrup and fresh berries for a naturally sweet, balanced plate.
Debra’s pro tips
- No need to pre-mix wet and dry ingredients separately; everything blends together and the vinegar, baking soda, and flax create a light texture.
- Double or triple the recipe and store batter in an airtight container in the fridge. If it thickens too much, stir in 1–2 tablespoons of plant milk to loosen.
- Preheat your pan well so the pancakes form bubbles and are easy to flip, even the first batch.
- Keep the heat at medium: too hot and the outside will brown before the center cooks through.
More easy breakfast or brunch ideas
-
Easy Vegan Baked Oatmeal with Berries
-
Vegan Tofu Scramble
-
Easy Quinoa Breakfast Bake
-
Chocolate Cherry Smoothie
If you made this recipe, please consider leaving a rating and a comment. Share your photos on Instagram by tagging @dkhealthcoach and using the hashtag #debraklein.
📖 Recipe
Vegan Banana Oat Pancakes
Equipment
- Blender
- Heavy skillet or griddle
Ingredients
- 3/4 cup almond milk (or other plant milk)
- 2 tablespoons apple cider vinegar
- 1 banana, broken into chunks
- 3/4 cup old-fashioned oats
- 2 tablespoons ground flax
- 1 1/2 teaspoons baking soda
- 1 tablespoon olive oil (for cooking)
Instructions
- Place all ingredients into a blender and blend until just combined.
- Let the batter sit for 5 minutes to thicken and develop bubbles.
- Heat a heavy skillet over medium heat and brush with oil.
- Scoop batter by 1/4-cup portions onto the hot skillet. Let cook until edges dry and bubbles form, about 2–3 minutes.
- Flip and cook the second side about 2 minutes until golden. Keep cooked pancakes warm in a 200°F oven if needed.
Notes
Meal prep: Batter keeps in the fridge for up to a week. If it becomes very thick, thin with 1–2 tablespoons plant milk.
Serve with maple syrup, fresh berries or sliced banana. Add blueberries or chocolate chips to the batter when scooping onto the pan if desired.
Nutrition
Nutrition estimates are approximate. For the most accurate results, calculate nutrition using the exact ingredients you use.
Please leave a review and share a photo on Instagram by tagging @dkhealthcoach or using #dkhealtcoach so I can see your creation.