Why You’ll Love This Recipe
- Nutrient-Rich: Combines the natural sweetness of bananas with the fiber and protein of oats, providing a wholesome start to your day.
- Simple Ingredients: Made with basic pantry staples, these pancakes are easy to prepare and require minimal effort.
- Versatile Toppings: Customize your pancakes with a variety of toppings such as sliced bananas, chopped nuts, berries, or a drizzle of maple syrup.
- Meal Prep Friendly: These pancakes store well in the refrigerator for up to four days and can be frozen for longer storage, making them perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ripe banana
- 1½ cups rolled oats (use gluten-free if needed)
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups water
Optional Toppings:
- Sliced banana
- Chopped walnuts or pecans
- Maple syrup
- Berries
- Nut or seed butter (e.g., almond butter, peanut butter, sunflower seed butter)
Directions
- Prepare the Batter: In a high-powered blender, combine the ripe banana, rolled oats, cinnamon, baking powder, baking soda, and water. Blend until smooth and creamy.
- Preheat the Griddle: Heat a nonstick griddle or skillet over medium heat.
- Cook the Pancakes: Pour the pancake batter directly onto the heated griddle, forming 5 to 6-inch pancakes. Allow bubbles to form on the surface and the edges to brown before flipping. Cook for an additional 2 to 3 minutes on the other side.
- Serve: Once cooked, serve the pancakes warm with your choice of toppings.
Servings and Timing
- Servings: Makes 6 to 8 pancakes (5 to 6 inches in diameter), serving 3 to 4 people.
- Preparation Time: Approximately 5 minutes.
- Cooking Time: About 10 minutes.
- Total Time: Around 15 minutes.
Variations
- Fluffier Pancakes: For a fluffier texture, add 1 to 2 teaspoons of vinegar to the batter. The acid reacts with the baking soda, providing more lift.
- Add-ins: Mix in chocolate chips, blueberries, or chopped nuts into the batter for added flavor and texture.
- Spices: Enhance the flavor with a pinch of nutmeg or vanilla extract.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them with a small piece of parchment paper between each pancake to prevent sticking.
- Reheating: Reheat pancakes in a toaster or microwave until warmed through.
FAQs
1. Can I use plant-based milk instead of water?
Yes, you can substitute water with plant-based milk like almond, soy, or oat milk for a creamier texture.
2. Are these pancakes suitable for meal prep?
Absolutely! These pancakes store well in the refrigerator for up to 4 days and can be frozen for longer storage, making them perfect for meal prep.
3. Can I add other fruits to the batter?
Yes, you can mix in fruits like blueberries, strawberries, or chopped apples into the batter for added flavor.
4. How can I make these pancakes sweeter?
If you prefer sweeter pancakes, you can add a tablespoon of maple syrup or a few pitted dates to the batter.
5. Can I use quick oats instead of rolled oats?
Rolled oats are recommended for the best texture, but quick oats can be used if that’s what you have on hand.
6. Can I make these pancakes without a blender?
Yes, you can mash the banana and mix all ingredients in a bowl until smooth, though the texture may be slightly different.
7. Are these pancakes gluten-free?
Yes, if you use certified gluten-free rolled oats, these pancakes are gluten-free.
8. Can I add protein powder to the batter?
Yes, you can add a scoop of your preferred plant-based protein powder to the batter for an extra protein boost.
9. How do I prevent the pancakes from sticking to the griddle?
Ensure your griddle is properly heated and use a nonstick surface. If needed, lightly grease with a small amount of oil or cooking spray.
10. Can I make these pancakes oil-free?
Yes, this recipe is oil-free. The natural moisture from the banana and water provides the necessary consistency.
Conclusion
These Vegan Banana Oat Pancakes offer a wholesome and delicious way to start your day. With simple ingredients and easy preparation, they are perfect for breakfast or brunch. Customize them with your favorite toppings and enjoy a nutritious meal that’s both satisfying and flavorful.
Vegan Banana Oat Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6-8 pancakes (5-6 inches in diameter)
- Category: Breakfast, Vegan
- Method: Blending, Griddling
- Cuisine: American
- Diet: Vegan
Description
Start your morning with these Vegan Banana Oat Pancakes—naturally sweetened with ripe bananas and packed with wholesome oats. Perfect for a nutritious, dairy-free, egg-free, gluten-free, and oil-free breakfast. Quick to prepare, these pancakes are versatile with a variety of toppings and ideal for meal prep!
Ingredients
- 1 ripe banana
- 1½ cups rolled oats (use gluten-free if needed)
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups water
Optional Toppings:
- Sliced banana
- Chopped walnuts or pecans
- Maple syrup
- Berries
- Nut or seed butter (e.g., almond butter, peanut butter, sunflower seed butter)
Instructions
. Prepare the Batter:
- In a high-powered blender, combine ripe banana, rolled oats, cinnamon, baking powder, baking soda, and water.
- Blend until smooth and creamy.
2. Preheat the Griddle:
- Heat a nonstick griddle or skillet over medium heat.
3. Cook the Pancakes:
- Pour the pancake batter onto the heated griddle, forming pancakes about 5 to 6 inches in diameter.
- Allow bubbles to form on the surface and edges to brown before flipping. Cook for an additional 2 to 3 minutes on the other side.
4. Serve:
- Serve the pancakes warm with your choice of toppings.
Notes
- Fluffier Pancakes: Add 1 to 2 teaspoons of vinegar to the batter for more lift.
- Add-ins: You can mix in chocolate chips, blueberries, or chopped nuts for extra flavor and texture.
- Sweetness: Add maple syrup or dates to the batter if you like sweeter pancakes.
