I’m a huge fan of healthy pancakes, it’s the kind of breakfast I make every single week on the weekend for the kids. It gives them a good amount of vitamins and minerals compared to regular vegan pancakes. I have many options for you looking for these healthier options, like my Quinoa Pancakes, Chickpea Flour Pancakes, or Vegan Coconut Flour Pancakes. Oatmeal banana pancakes are healthy blender banana pancakes where old-fashioned rolled oats are blended with banana, milk, and most of the time, eggs. They are not naturally plant-based. Here I am sharing a healthy banana oatmeal pancake recipe without eggs and plant-based approved.
Ingredients and Substitutions
All you need to make a batch of these healthy banana pancakes are:
Old-Fashioned Rolled Oats – you can also use homemade oat flour. If so, you don’t need a blender as you can mash bananas with a fork and stir everything together in a mixing bowl. Unsweetened Almond Milk or oat milk or any milk you love. Melted Coconut Oil or light olive oil, or canola oil. Vanilla Extract for taste. Maple Syrup or any sweetener you like including agave syrup, coconut nectar, date syrup, or even a granulated sweetener, will work well here, like coconut sugar or sugar. Ripe Bananas or yellow bananas both options provide fantastic results, but the riper the bananas, the sweeter the pancakes will be. Baking Powder Cinnamon
Step-By-Step Video
Add-Ons
Feel free to have fun with the pancake batter and stir in 1/2 cup of your favorite below: Some toppings are always welcome and delicious, and my favorite vegan toppings for vegan banana pancakes are:
Maple Syrup Banana Slices Berries like raspberries, blueberries, strawberries, fresh or frozen A dollop of yogurt you love – we enjoy coconut yogurt on pancakes Sliced almonds Crushed peanuts Peanut butter Baby jam Date caramel
Chocolate chips Blueberries Raspberries Strawberries Chopped nuts Shredded carrots or zucchini or try my carrot cake pancakes recipe.
Storage Instructions
You can store these pancakes in the fridge in an airtight box for up to 3 days. The banana oatmeal pancakes freeze very well in bags or sealed containers. Thaw them in the fridge the day before. You can rewarm the pancakes in a hot crepe pan or hot griddle. You can also pop the pancakes in the air fryer at 250°F (120°C) for a few minutes or in a sandwich press or bread toaster.
Allergy Swaps
If you have some food allergies, try to use some of the swaps ideas below to adapt the pancake recipe to your dietary requirements:
Gluten-Free – plenty of oats brands are now certified gluten-free oats, pick one of these. Also, make sure that the baking powder is gluten-free, or use half the amount of baking soda – here it will be 1/2 tablespoon. No Sugar Added – you can entirely skip the sweetener or replace it with stevia drops or natural sugar-free sweeteners like erythritol or allulose. Coconut-Free – you can replace the coconut oil with any oil you prefer. I recommend a low-flavor oil to avoid a strong flavor in your pancakes. The best oils are vegetable oil like canola oil or light olive oil. Oil-Free – I didn’t try the recipe oil-free while I am pretty sure it will work using apple sauce or pumpkin puree.
Below are some answers to your most common questions about these banana oat pancakes.
More Pancake Recipes
Below I listed more healthy pancake recipes for you to try:
