Fluffy Banana Oat Pancakes [Vegan]

5 from 1 vote

Fluffy Banana Oat Pancakes [Vegan]

Nothing quite says deliciousness in the mornings like a stack of Fluffy Banana Oat Pancakes [Vegan] made from scratch! The whole family is sure to love these easy, airy, fluffy pancakes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Keyword: banana, breakfast, brunch, comfort foods, dairy-free, easy, fall recipe, gluten-free, healthy, homemade, oats, pancakes, sweet

Servings: servings

Calories: 266kcal

Author: Shanika

Ingredients

PANCAKES:

3 VERY ripe bananas, mashed
1 cup organic all-purpose flour
1 cup organic rolled oats (You can use a GF-certified version if needed)
2 tsps baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt
2 flax 'eggs' (2 Tbsps of flaxseed meal + 6 Tbsps warm water)
2 cups Almond milk (You can use your favorite plant-based milk)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2-3 Tbsps pure maple syrup
2 Tbsps vegan butter, melted

TOPPINGS:

Sliced bananas
Organic rolled oats, for garnish
Coconut whipped cream, optional
Pure maple syrup

OTHER:

1-2 Tbsps vegan butter, for cooking

US Customary - Metric

Instructions

MAKE THE FLAX 'EGGS':

Add the flaxseed meal and water together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".

TO MAKE THE BATTER:

Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
In a large bowl, add the flour, rolled oats, baking powder cinnamon, nutmeg, allspice, and salt together and whisk until combined.
Make a small well in the middle of the dry ingredients and add in the ACV-milk mixture, mashed bananas, vanilla, melted butter, and maple syrup, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.

COOK THE PANCAKES:

Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with sliced bananas, a few sprinkles of rolled oats and lightly drizzle with maple syrup, if desired.
Bon Appetit!

Notes

FREEZE OPTION: If you’d like to make these banana oat pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Agave syrup, date syrup, coconut sugar, brown sugar, or organic cane sugar.
OIL: Instead of vegan butter, you can always use organic canola oil, coconut oil or grapeseed oil, if preferred.

Nutrition