Bringing you these delicious 3-ingredient Banana Oat Pancakes! They are incredibly simple with ingredients you’ll have already at home. They are also gluten free, dairy free, egg free, & refined sugar free.
Recipe Difficulty – Very Easy
Why this recipe works
I made these for my family specially for the best day of the year, which is Pancake Day, of course! Vegan Oat Pancakes are also great for birthdays, special holidays, or any time you’re craving quick and easy pancakes!
Give them a try, I think you’re going to love them! We love them as a healthy pancake recipe for the weekend.
If you’re looking for a easy crepe recipe then do check out my Gluten Free Crepes, they won’t disappoint.
Ingredients to make Banana Oat Pancakes
- Oats – I used gluten-free oats for this recipe, but regular oats work fine if you don’t need them to be gluten free oat pancakes. Got lots spare then try my 3 Ingredient Oat Cookies
- Banana – is the hero ingredient in this recipe! It makes for a great texture and flavour by adding natural sweetness.
- Unsweetened Milk – I use almond milk for mine, but any plant-based milk will work and keep it vegan. Regular milk is also fine if you aren’t vegan or dairy-free.
- Oil – which is optional for frying the pancakes. I use coconut oil, but any neutral flavoured oil would work.
See recipe card for full information on ingredients and quantities.
- Oats – You could also use oat flour to make these pancakes. Oat flour pancakes are essentially the same thing, just with ground up oats.
- Additions – Try adding blueberries, strawberries, or chocolate chips to the batter for some great flavour bursts!
- Deluxe – I love these oat pancakes with banana and blueberry! It adds another burst of flavour to an already delicious treat. You could also top them with yoghurt or fruit compot.
- Kid friendly – Top a delicious oat banana pancake with some syrup, a favourite jelly, nutella, and/or whipped cream, and no kid can turn these down! As a bonus, these are healthy and great for baby as well, once they start eating solids! Make mini pancakes or cut them up into small pieces for little ones. Or serve them with my Peanut Butter Milkshake to get top marks!
See this 5 Ingredient Chocolate Flapjack recipe for another delicious oat based recipe!
How to make Banana Oat Pancakes
Step 1: Combine the oats, banana, and milk into a blender and blend into batter – about 30-60 seconds.
Step 2: Pre-heat a nonstick pan on medium heat with coconut oil. The oil is optional.
Pour from the blender into a heated pan.
Step 3: Fry for 2 minutes per side until they start to turn golden.
Hint: Riper bananas make for sweeter pancakes. And pouring the mix from a height helps keep them round.
Leftover flourless pancakes are great! Keep them in an airtight container or bag for up to 5 days in the fridge or up to 3 months in the freezer. Reheat in the toaster to avoid soggy pancakes.
If your pancakes look cooked on the outside, but are mushy inside, try lowering your heat and cooking them longer. A good rule of thumb is to wait until the batter has bubbles forming and popping before flipping them.
Absolutely! You could choose to enjoy them cold or heat them in the microwave or toaster.
You certainly don’t want them to be rotting, but the riper the banana, the sweeter the taste! It also leads to a texture that mixes in a lot better.
If you want to mix up your banana oat pancake mix a day ahead, go for it! Store it in the fridge and mix it up before using it for breakfast the next morning! The mix will thicken overnight so you’ll need to add extra milk.
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Banana Oat Pancakes
- 160 g oats (roughly 1 1/2 cups) I use gluten-free
- 1 large ripe banana
- 160 ml unsweetened milk (I use almond)
- oil for frying (I use coconut)
- Place the oats, banana and milk into a blender and blend into pancake batter (roughly 30-60 seconds)
- Pre-heat a non stick pan on a medium heat with coconut oil (optional)
- Pour directly from the blender from a height (this helps to make them round) into the heated pan
- Fry on either side for 2 minutes until going golden
Please note that Nutrition information is a rough estimate