Fluffy, healthy, and delicious Banana Oatmeal pancakes! They are naturally gluten-free, dairy-free, and contain no flour or added sugar! Simple ingredients are mixed to create creamy, light, and heavenly sweet vegan pancakes I have ever tasted.
Banana Oat Pancakes are whipped up in no time at all. You won’t believe how good these flourless pancakes taste with healthy ingredients!
These light pancakes will keep you full and satisfied for a long time.
These pancakes are one of my new favorite breakfast recipes and remind me of banana bread.
Reasons why you should try these Oatmeal Pancakes –
- hearty, wholesome and filling
- made with only oats and no flour. This makes them 100% whole grain and naturally gluten-free pancakes.
- It tastes like a treat, but are full of wholesome ingredients!
- making this recipe is easier than you think.
- perfect for post-workout breakfast because they’re packed with healthy complex carbs and protein.
- EASY, kid-friendly, and perfect for using up ripe bananas.
- freezer-friendly
- perfect for mother’s day brunch.
Ingredients required (Measurement is given in recipe card)
- oats (rolled or quick)
- baking powder
- salt
- chia seed
- mashed banana
- vanilla extract
- coconut oil
- almond milk
How do you make banana oatmeal pancakes from scratch?
Take chia seeds and ground them in a blender. Now add 3 tbsp water, mix and keep it aside for 15 minutes. (Photo 1 to 3)
Process the oats in a blender until they are finely ground. (Photo 4 and 5)
Whisk the dry ingredients – (oat flour, salt, and baking powder) until combined in a medium bowl. (photo 6)
Using a fork, mash the bananas until fine in a separate bowl and whisk in milk, chia mixture, and vanilla extract. (Photo 7 to 10)
Add the dry ingredients to the wet and mix to combine. Add in the coconut oil and mix again. (photo 11 and 12)
Heat a large skillet or nonstick pan over medium/low heat.
Add about 1/2 a cup of batter into a pan and spread it a little bit. (Photo 13)
When the bubble appears on the top, flip the pancake. it will take about 3- 4minutes. Cook it from the bottom too. Repeat with the remaining batter. (photo 14)
Serve straight from the pan with the fruit of your choice, maple syrup, and a little vegan butter on top!
Toppings and add-ons options.
- Add fresh or frozen berries for toppings. Or you can also place them right onto the pancakes after you’ve poured them onto the griddle. They add the perfect fruity flavors and tang!
- Serve with homemade jam, like mixed berry jam, peach jam, or chia strawberry jam.
- Sprinkle with toasted nuts, like toasted almonds, pecans, walnuts or toasted coconut flakes
- Maple syrup
- Sliced apples or bananas
- Dates
- Nut butter
- Whipped cream (If not vegan)
- Coconut butter
Notes, pro-tips, and quick FAQs –
- The ground-up oats will absorb the liquid as they rest so it’s ok if the batter isn’t initially as thick as you want it to be.
- Use a good quality non-stick or cast iron griddle.
- Buy the certified gluten-free oats,
- I have used chia eggs (Crushed chia seeds + water). If you don’t have chia egg, use a flax egg (mix ground flax seeds with water).
- Use regular milk if not vegan.
- To make this pancake without banana use apple sauce or pumpkin puree instead of banana.
- The vanilla extract in this recipe is optional, but I strongly recommend it. Paired with the salt, it gives these pancakes an amazing flavor.
- Use rolled OR quick oats, but not steel-cut. Steel-cut takes too long to cook/soften.
- If you already have oat flour, feel free to use that.
- Cook pancake on medium/low heat only.
Are banana oat pancakes good for you?
Banana pancakes are a healthy breakfast option that is packed with whole grains, fiber, and protein!
How to freeze pancakes
There are two ways to freeze them –
- In a single layer, place the pancakes on a baking sheet and place in the freezer for 30 minutes, then place them in freezer-safe containers or freezer-safe bags and freeze for up to 3 months.
- Stack 1 serving of pancakes together. Tightly wrap them in a piece of plastic wrap. Make sure to remove as much air as possible. Place pancakes in the freezer and freeze for up to 3 months.
How do you reheat?
3 ways to reheat the pancakes
- Thaw pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Place frozen pancakes in the toaster and toast on medium.
- Simply add pancakes to a plate and microwave for 2 to or until warm.
Here are few more gluten-free recipes –
Spicy Roasted Red Pepper Peanut Sauce
3 ingredient no bake energy bar
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Banana Oatmeal Pancake
Ingredients
- 1 1/2 cups oats rolled or quick
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tbsp chia seed
- 1 cup - mashed banana 2 medium bananas
- 1 teaspoon vanilla extract
- 2 tbsp - coconut oil
- 1/2 cup + 1 tbsp - almond milk might require more (Use regular milk if not vegan).
Instructions
- Take chia seeds and ground them in a blender. Now add 3 tbsp water, mix and keep it aside for 15 minutes.
- Process the oats in a blender until they are finely ground.
- Whisk the dry ingredients - (oat flour, salt, and baking powder) until combined in a medium bowl.
- Using a fork, mash the bananas until fine in a separate bowl and whisk in milk, chia mixture, and vanilla extract.
- Add the dry ingredients to the wet and mix to combine. Add in the coconut oil and mix again.
- Heat a large skillet or nonstick pan over medium/low heat.
- Add about 1/2 a cup of batter into a pan and spread it a little bit.
- When the bubble appears on the top, flip the pancake. it will take about 3- 4minutes. Cook it from the bottom too. Repeat with the remaining batter.
- Serve straight from the pan with the fruit of your choice, maple syrup, and a little vegan butter on top!
Video
Notes
- The ground-up oats will absorb the liquid as they rest so it’s ok if the batter isn’t initially as thick as you want it to be.
- Use a good quality non-stick or cast iron griddle.
- Buy the certified gluten-free oats,
- I have used chia eggs (Crushed chia seeds + water). If you don't have chia egg, use a flax egg (mix ground flax seeds with water).
- Use regular milk if not vegan.
- To make this pancake without banana use apple sauce or pumpkin puree instead of banana.
- The vanilla extract in this recipe is optional, but I strongly recommend it. Paired with the salt, it gives these pancakes an amazing flavor.
- Use rolled OR quick oats, but not steel-cut. Steel-cut takes too long to cook/soften.
- If you already have oat flour, feel free to use that.
- Cook pancake on medium/low heat only.
Are banana oat pancakes good for you?
Banana pancakes are a healthy breakfast option that is packed with whole grains, fiber, and protein!How to freeze pancakes
There are two ways to freeze them -- In a single layer, place the pancakes on a baking sheet and place in the freezer for 30 minutes, then place them in freezer-safe containers or freezer-safe bags and freeze for up to 3 months.
- Stack 1 serving of pancakes together. Tightly wrap them in a piece of plastic wrap. Make sure to remove as much air as possible. Place pancakes in the freezer and freeze for up to 3 months.
How do you reheat?
3 ways to reheat the pancakes- Thaw pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Place frozen pancakes in the toaster and toast on medium.
- Simply add pancakes to a plate and microwave for 2 to or until warm.
Nutrition
Warm regards,
Dhwani.
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