Vegan banana oatmeal blender pancakes are so delicious, fluffy, and soft you'll have no idea they are made with healthy whole food ingredients!
This recipe was originally published on 11/18/13
As much as I love a good breakfast, pancakes have always been my nemesis. The work I put in is outnumbered by the lack of enjoyment I get since my family attacked the fruits of my labor like a pack of wolves feasting on prey. Until now, because these are SO easy!
Our usual mornings consist of running around trying to get out the door for school, so when we have a few extra moments to enjoy the ease of the morning, I take the opportunity to make my family's favorite, pancakes.
And because these come together in a blender so fast and easy, I always make a triple batch.
Can you make pancakes in a blender?
Absolutely! It makes it so quick and easy, just dump and blend. The batter comes out perfectly smooth and you can pour into the pan like a champ. The end result is soft and fluffy pancakes you can't stop eating...says my family.
Why is a blender better than mixing in a bowl?
Now I know that many pancakes, like these fluffy chocolate ones, are easily made in a bowl. But there are times that a blender is the better option.
Why? Because a blender gets certain ingredients, like mashed banana, perfectly smooth so that you have no chunks and are left with soft fluffy pillows of goodness instead.
Can you freeze blender pancakes?
Absolutely! Make a double batch, or with my family triple, and let them cool completely. I mean, leave them on the counter so that they are room temp. If you pack them away with any heat they will mush. And yuck on that.
Once cooled, wrap them in parchment or plastic wrap. The in tin foil. Then store in a freezer ziploc bag or airtight container. When you are ready to eat, bake them in the oven for about 5 minutes on 375 F/ 190 C or heat them quick in the microwave.
How to Make Vegan Banana Oatmeal Blender Pancakes
It's as easy as dump, blend and cook. Here are the few steps you need for breakfast perfection:
- Gather all you need
- Cook on a griddle or pan
What can you serve with these blender pancakes?
While these are made to be just as good plain, my kids eat them like cookies, they are amazing with all kinds of toppings. We switch it up every time, so here are some of our favorite ideas:
- chocolate chips
- Homemade Nutella
- slivered almonds
- sliced bananas
- plain maple syrup
- cinnamon glaze
- lemon glaze
- apple cinnamon topping
- blackberry compote
- cinnamon caramel sauce
- pumpkin caramel sauce
Mix in options
While these are made to be simple in flavor, like the toppings, it's fun to mix it up from time to time. Here are some fun ideas on what you can mix into the batter to change up the flavor:
- chocolate chips
- chopped pecans
- chopped walnuts
- chopped peanuts
- both chocolate chips and peanuts for a chunky monkey type theme
- sprinkles, yep it's fun
- finely diced apples
- shredded coconut
Vegan Banana Oatmeal Blender Pancakes
- 1 ¼ cups oat flour , gluten-free if needed
- ¼ cup almond flour , finely ground is best
- 2 tablespoons potato starch
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ½ cup mashed ripe banana , the riper it is the sweeter these will be (see note)
- ½ cup cashew/almond milk , or dairy free milk of choice
- ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
- Place all ingredients into a blender (can also use a food processor) and blend until everything is mixed and the batter is nice and smooth. Don’t over blend.
- Allow the batter to sit a bit while you clean up. This gives the baking powder time to react. 15 minutes is ideal but even 5 will help. Your last pancakes will be fluffier than your first, depending on how long you let it sit.
- Pour a large spoonful of batter on a hot griddle or pan for each pancake. Smooth out the tops. You should be using medium low heat.
- Cook for 3-4 minutes on each side. Different pans cook differently so check and see if they need longer. If the pancake does not come off easily, it isn’t done yet.
- Allow to cool a bit to let the texture to set. Serve with your favorite toppings!
- Some of my bananas gave me a little less than a ½ cup, it still worked great so don't worry about getting exactly ½ cup.
- These can be frozen for easy breakfasts on busy mornings, follow the instructions in the post for the best way to freeze.
- If you want to make your own oat flour using rolled oats, make sure you blend it until finely ground.
- Any milk should work here, but a creamy one yields the best result.
- You can also use a food processor to blend these. The key is to get the batter smooth so there is no chunky banana.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
I have very low expectations for pancakes that stray from the traditional because of many terrible results but you COMPLETELY changed my mind. These pancakes were fantastic. I let the batter sit for 20 min. It went from liquidy to thick. What surprised me most was that it was still pourable and shaped itself on the pan. With thicker batters like this one, I always had to use a spatula and shape them myself because they wouldn't spread out. I don't know how you did it but you hit the nail on the head with this one!
I forgot to add: I didn't have potato starch at home and subbed with corn starch. It didn't have any negative effect on consistency or flavor as far as I can tell.
So happy you liked these Mel! Thank you so much!
I would love to try this recipe but don’t currently have potato starch or any other handy for the matter. Any subs suggestion? I know texture might change. Normally I feel my oat banana pancakes never get to cook well in the center. Guess flax/chia wouldn’t help. Thanks!
Hi Lorena, I haven't tested with anything else so I cant tell you what would work. Only thing I can suggest is another starch like corn starch. But again, they each act differently in baking type recipes. Potato starch gets these nice and fluffy. The moisture level is an issue when they don't cook in the center, and changing the ingredients can change that so you can give something else a shot but keep in mind the texture I got was from my original recipe so I don't want you to be disappointed!
I forgot to mention- my bf (who is also vegan) has eaten many of my banana oat blender pancake recipe trials and said that your recipe is “a winner” and “hands down the best I’ve ever made” so happy I don’t have to keep searching for the perfect banana oat recipe. thank you again
Oh my gosh thank you so so much for the great review! I am so happy you all loved them!
Wow! Seriously the biggest fluffiest “whole food” blender pancakes I’ve made! I made a double batch and substituted 1 of the Tbs Apple cider With lemon juice. I also did less maple syrup- about a 1/3 cup. They were soooo delicious and my bf loved them as well.
I want to try these really bad but I don’t like bananas at all. Do you know what I can do to replace the banana? Do you think applesauce would work? (Mashed apple) Let me know please. Thank you!!
Hi Jaylin! If you don't like bananas, then I suggest these pancakes instead, they are amazing! https://www.veggiesdontbite.com/easy-vegan-gluten-free-buttermilk-pancakes-recipe/
These were so good! Fluffy light and delicious! I love potato starch in pancakes, makes them so fluffy. I follow the recipe as written and they are perfection!
Thank you so much Brandi! So happy you liked them! Yes, the starch definitely makes them fluffy. It's crazy how vegan gluten-free baking is so different than normal.
Sorry to say it, but mine turned out terrible. ): I didn't have almond flour so I substituted it with some more oat flour and added a little more oat milk to even it out. Besides that, I followed the recipe. My pancakes ended up being absolutely not moist and fell apart. Then I added another banana and a little oil + some sparkling water to make these at least a little fluffy. This didn't really help unfortunately. I feel like starch shouldn't be in pancakes especially not in those made with oat flour as it only increases the dry taste... But of course I'm not a professional and it probably was my own fault. Though, I won't make this recipe again because I now have a batch of pancakes left that I'd rather not eat again... ):
Also, the taste was okay but I guess that was because I added cinnamon and vanilla extract to give them any kind of taste besides "dry oat".
Sorry to say that!
Hi Marie, from your comment it seems like you actually didn't follow the recipe at all. Changing the flours will 100% change the entire recipe. Vegan and gluten-free baking type recipes are like a science, you can't change something without altering the results. You also go on and say that you added more banana, oil, and sparkling water. This basically makes it a brand new recipe. Also, starch is most definitely an integral part of this recipe (it replaces the eggs here) and works great when it is followed as written. So unfortunately you have given my recipe a one star rating when you did not even follow it. This affects me because your rating is not based on my actual recipe. I have many people that have made this recipe as written and loved it. Sorry you don't want to make it again, but it isn't my recipe you don't want to make, it's whatever you created. Hope that next time you take the time to ask the recipe creator before changing everything then rating it unfairly.
Hi Marie, I've made these countless times now. You really have to follow the exact recipe. The almond flour in particular is a must as that what lends to the moisture content. You left it out and made numerous substitutions that is the reason why it's dry.
I have tried COUNTLESS oat pancake recipes, and this is hands down the best I’ve ever tried. I’m so excited that I found this. Thank you so much Sophia!
I'm so happy you liked them Asha!!
Darlene H Christnagel
How many pancakes is 'a serving'?
Hi Darlene! It's one pancake. Thanks!
Hi Sophia! They came out really really good and my boyfriend just loved them. I made them in a pan and seams that they needed less than 2 minutes to be cooked.I made also the cinnamon syrup and I add some fresh banana at the top! They were delicious and I can’t wait to make them again! Due to the corona virus we are all in quarantine and I can’t go to the organic store to buy the almond flower, can I use something else or skip it?
Hi Penelope! I am so happy you liked them! The cinnamon syrup sounds divine!! As for the almond flour, anything you sub will change the recipe since every ingredients works together to give that perfect texture. Almond flour has fat in it so it's hard to sub with another one. You are welcome to try using all oat flour but I can't vouch for the end result. I usually get mine online, if that's an option!
Thanks Sophia, I Made them again this morning, I had not enough almond flour so I add some αλεύρι ολικής άλεσης . They came out really really good as well. ♥️
Yiassou Penelope!! I am so happy to hear that these came out good by using some whole wheat flour too!! Thank you so much for letting me know.
Hello, could I use avocado instead of almond flour? Thanks.
Hi Tracy, avocado and almond flour are two completely different things so unfortunately you cannot sub one for the other. Almond flour is a flour that will give the pancakes the fluffy texture. Sorry about that!
Loved this recipe and a much healthier alternative to traditional GF pancakes. I made a similar recipe the weekend before and this one was just so much better - satisfies my pancake craving without being overly eggy or texturally off from traditional pancakes. Thank you!
I am so happy you liked them Jeannette!! Yay! Thank you so much!
This may be an inappropriate question, but I'm wondering if I can substitute the flax eggs with regular eggs. I'm not vegan, but love your recipes. Would anything else in the recipe need to change? Thanks so much!
Hi Julie! Not at all! I welcome all types of eaters and I am so happy to have you here. To be honest, I'm not quite sure as I have never made this recipe with eggs. It's actually a really old one, I'm working on updating with a newer simpler version hopefully sooner than later! My guess would be if anything more flour since the real eggs may be a little more liquid? I'd give it a try with maybe a half batch and see. Let me know!
Hi! I just found out I have a wheat allergy and a rice food allergy. Do you know what kind of fours I could use to make these pancakes. I am not allergic to gluten. I love your blog:) I am making the lentil tacos tonight for dinner! - Candace
Hi Candace! The only flour in these pancakes it seems you cannot eat based on your wheat and rice allergy is the brown rice flour. Buckwheat, despite its name, is not a type of wheat but a relative of rhubarb. Instead of the brown rice flour, you can substitute sorghum flour, which I am beginning to use more and more too. Sorghum is a cereal grain similar to millet and is a medium type grain. I also sometimes use a true gluten free oat flour too. Of course make sure with your doctor before trying anything new! So glad you are liking my recipes, let me know how the tacos work out!
Thank you so much. This is so helpful!
You are so welcome! Some of the other wheat free flours I like to work with are coconut, quinoa, and almond meal. Almond meal is especially good to get that crispiness on top of things when baking, kind of like covering something with breadcrumbs. Check out my Spiced Almond Meal recipe for a fun version! Please let me know if you have any other questions.
Gluten Free Fabulous
These look so tasty - making me crave pancakes!
They are delicious! Thank you!
I would rather not have to go buy potato starch. Do you think arrowroot, cornstarch or tapioca would work? Is a starch absolutely necessary?
Hi Jacqui! The starch in these helps them get that fluffy soft texture that pancakes have. If you leave it out, the flavor will still be good but the texture will suffer. If you want to sub, the best bet I think would be cornstarch. Tapioca and arrowroot won't yield as fluffy as a result. Potato is still the best but give them a shot with cornstarch and let me know!