How to Make the Perfect Fluffy Vegan Banana Oat Pancakes
American · Easy · 25 min · 4 servings
Light and fluffy vegan pancakes made with ripe banana, oat flour, and flaxseed for binding. These wholesome pancakes are naturally sweet and ready in under 25 minutes.
Why this recipe works
This Fluffy Vegan Banana Oat Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 2 whole ripe bananas mashed
- 1.5 cups oat flour
- 1 cup unsweetened almond milk
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp cinnamon
- 1 tbsp maple syrup
- 1 tbsp coconut oil for cooking
Step by step instructions
Step 1: Make the Flax Egg
Combine ground flaxseed with 3 tablespoons of water in a small bowl. Stir and let it sit for 5 minutes until it becomes gel like. This acts as your egg replacement.
Step 2: Mix the Wet Ingredients
In a large bowl mash the bananas until smooth. Add almond milk, vanilla extract, maple syrup, and the prepared flax egg. Whisk everything together until combined.
Step 3: Add Dry Ingredients
Add oat flour, baking powder, and cinnamon to the wet ingredients. Stir gently until just combined. Do not overmix as this will make the pancakes dense and tough.
Step 4: Cook the Pancakes
Heat coconut oil in a non stick pan over medium low heat. Pour about a quarter cup of batter per pancake. Cook for 3 to 4 minutes until bubbles form on the surface then flip and cook 2 more minutes.
Step 5: Serve
Stack the pancakes and serve immediately with fresh berries, sliced banana, and a generous drizzle of maple syrup. These are best enjoyed fresh off the pan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- oat flour → whole wheat flour or all purpose flour in the same quantity
- almond milk → oat milk, soy milk, or any other plant based milk
- ground flaxseed → chia seeds mixed with water in the same ratio for binding
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not overmix the batter as gluten development from overmixing results in rubbery and flat pancakes
- Do not cook on high heat as vegan pancakes need lower heat to cook through without burning
- Do not flip the pancakes too early as waiting for bubbles to form on the surface ensures they are ready
Nutrition facts
Per serving: 310 calories, 8g protein, 52g carbs, 8g fat, 5g fiber.
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