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Vegan Banana Oat Pancakes

A stack of four thick Vegan Banana Oat Pancakes, cut to show the fluffy interior, drizzled with syrup.
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Make simple, hearty vegan pancakes using ripe bananas and oats for a satisfying breakfast.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup plant milk (soy or almond recommended)
  • 1 ripe banana, mashed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • Oil for the griddle

Instructions

  1. Place the rolled oats and plant milk in a blender. Blend until the mixture resembles a thick, slightly textured milk. Let it sit for 5 minutes to thicken further.
  2. In a medium bowl, mash the ripe banana until smooth.
  3. Add the mashed banana, baking powder, baking soda, salt, maple syrup (if using), vanilla extract, and apple cider vinegar to the oat mixture. Stir gently until just combined. Do not overmix.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  7. Serve immediately with your favorite toppings.

Notes

  • For gluten-free pancakes, use certified gluten-free rolled oats.
  • If you prefer thinner pancakes, add 1 to 2 extra tablespoons of plant milk to the batter.
  • For fluffier pancakes, let the batter rest for 10 minutes before cooking.

Nutrition

Find it online: https://epicureempire.com/vegan-banana-oat-pancakes-recipe/