1-Bowl Vegan Banana Oat Pancakes

I started making them to satisfy a sickly sweet tooth and to process the last quickly blackening banana. They were delish savoured directly from the pan.

Then I realized it’s almost dinner time, so I turned them into a savoury early dinner by combining with a leftover crumbled feta, chopped kalamata olives, dried tomatoes, and a splash of olive oil. Surprisingly good.

Don’t judge me, ok?

Oh my!! These have to be the best pancakes I’ve made ever!! 🤤 Made them for breakfast for my husband and I on our 19th wedding anniversary today. These are definitely going to be a weekend staple though! Thank you 🙏

Delicious! I used a large, very ripe banana which was super easy to mash with a fork. I needed only about 2/3 cup of oat milk, maybe because my banana was larger than the recipe calls for, and I also put in 2 Tbsp syrup (instead of the 1.5 Tbsp) into the recipe, so that may have resulted in a bit more liquid also. My GF blend was mainly buckwheat, so my pancakes ended up being darker; next time I’ll opt for a lighter GF blend so they look as lovely as these photos :-) The banana makes these taste delicious regardless of how they look (but they didn’t taste overly like banana, somehow!) and I added about a Tbsp of potato starch into my GF mix. I threw in 1/4 C mini frozen blueberries and some chocolate chips. Delightful birthday pancakes for me!! Thanks!

I made these pancakes today for the first time and they are delicious! Fast, easy and taste wonderful. I omitted the oil and used spelt flour in place of the gluten free blend and they were still light and delicious. Maybe they are fluffier with oil? I am curious what effect it has, could you let me know?
Thanks again for another wonderful recipe, our new go to for pancakes! :-)

I made this recipe many times now and i think I just perfected it today – not too wet, plus I doubled the recipe! I think grounding my own oat flour made a difference. This is my go-to pancakes when i want to take a break from eating too many eggs. Thank you so much Dana! I make a lot of your dessert recipes and i love them all!

These turned out great for us. I added a Tbsp of mixed ground chia & flax and needed a bit more almond milk as a result. We cooked these on a cast iron dosa pan. I served them with a simple blueberry compote (2 cups frozen blueberries, 2 Tbsp maple syrup, & a Tbsp of fresh lemon) that I simmered and reduced.

I only used oat flour instead of the almond/glutenfree flour (didn’t have it on hand)
They were amazing! Did need to add milk every time I baked a few pancakes bc of the oat flour constantly thickens the batter, but still, very very nice pancakes, thanks!

These pancakes came out super tasty and fluffy. The middles did tend to be a bit wet, but I think it was mostly the banana and it was sweet, so still fine. We gobbled them down.

I make these probably once a week with 3/4 cup rolled oats and 1 cup AP flour since not gluten free. I make them mini. They are a such a hit every time!

Thank you Dana for this recipe!
Easy to make, healthy, and delicious! Just the way I love it! ❤️

I can’t even explain how happy I am that I tried this recipe. No other GF pancake recipe has ever been this delicious and easy. I made them exactly as the recipe was written. The insides weren’t goopy and they got a crisp top to them. They were perfectly sweet and not at all gummy. Thankfully I doubled the recipe so now I can freeze them and eat them throughout the week!

I made some changes and they are amazing!

These are THE BEST GF Vegan pancakes I have ever made and I’ve made A LOT!! My sons have several food allergies between them and it’s been a real struggle to find recipes that actually work without gluten and without animal products. GF works with eggs, non GF works with egg replacements, but oh the trouble I’ve had trying to do both. I can’t tell you how many recipes I’ve tried but now I don’t have to search any more. These are THE perfect GF vegan pancakes (made them but free too). Thank you SO much for helping me be able to make fabulous “real” pancakes for my boys.

These were delicious! I made half the recipe and used spelt flour instead of gluten free, and they were the perfect birthday breakfast!!

The best pancakes I’ve ever made/eaten! Thank you so much for this recipe. I’ve often had trouble with vegan pancakes and have found that the middle of them are usually undercooked, but these beauties are light and fluffy inside and have a lovely sweet taste without being overpowering! They freeze amazingly as well. Making them again this Easter Sunday for the family and hoping to have leftovers. Thank you!

Yummy!!!

i was sceptical about making vegan recipe of pancakes and tasting good but they are so yummy !! cant wait for breakfast tomorrow morning !!!

Wow!! Best pancakes I’ve ever had – hands down! My husband could not stop saying how good these were during breakfast. So thankful for all your recipes. I’m not sure what I’d cook without them. They’re always so good and I love knowing I’m cooking with whole foods- the best! Back to these pancakes though, amazing!!

I was honestly shocked at how amazing this turned out. I added vanilla extract and cinnamon to the batter. Since I’m not gluten free I used regular flour and processed rolled oats. Dana has a lot of pancake recipes posted but this is the ONE!

Great! I did adjust the recipe slightly- I used 2 small bananas, I also added 3/4 oat flour x2 instead of the mix and 1/4 of normal flower (non gluten free). I also used oatly oat milk, and kept adding while mixing to get the right consistency. I also added blueberries on one side of the pancake which was lovely and then turned them over! It was great with a bit of dairy free yoghurt:)

Wow! Not many remained on the plate…as I couldn’t stop eating them! I will double or triple the recipe next time. Thank you for another winning recipe!

Oh my! It is a pancake-kinda-morning here, so I decided to try these, and they are simply delicious. So fluffy and yummy. I added mini chocolate chips, a sprinkling of whole oats, some chopped walnuts, and some cinnamon. I am eating them now as I write this. You are AMAZING!! I don’t know what I would cook without you! :)

These are amazing! Mine looked like your pictures (very satisfying when that happens) and they were really easy to make. The flavor is outstanding!!!

Love it! Thanks, Dana!

These are amazing! Works with homemade oat milk too. It’s my favourite vegan pancake recipe
I can always count on minimalist baker :)))

I started making these pancakes when I went gluten free and my family can’t get enough of them! I add about a TBSP of apple cider vinegar to the milk and a dash of cinnamon to the batter also. We make these at least once a week or whenever we have a banana that needs to get used up. My toddler especially loves these pancakes and will easily eat at least 4 at a time without syrup!

So good! Made it for a brunch party and everyone loved them, even the non-vegans. I doubled the recipe and I’m actually sad that they all got eaten because I would have loved some leftovers haha. I think i added a little more almond milk then it called for but they turned out great. highly recommend.

These are possibly the best vegan pancakes I have ever tried.
Super easy and perfect in texture and taste.
And super easy! You can customize them and prepare the batter the night before ready for make them in the morning.
PERFECTION

These are delicious. I added a heaping tsp of cinnamon and a little corn meal for texture. They are my go to pancake recipe! I’ve never had one of your recipes fail me! Thank you.

Lovely recipe. I skipped almond flour altogether, added only 1 tsp of oil and baking powder but they were really nice. I served them with almond butter, berry chia seed jam, some pecans and fresh bananas.

So so good! I added two eggs for more protein and as a result, added about 1/4 cup more flour and reduced the baking powder to 1 tsp. I’ll try the recipe as is next time, but just wanted to share my modifications.

They were a bit dense but overall had good flavor. I added fresh blueberries to mine :)

Just made these pancakes this morning and they were incredible! I used Bob’s Red Mill gluten free baking flour, oat flour and almond flour. They did take a little longer to cook but boy was it worth the wait!

This recipe, as well as your chocolate version is on regular rotation in our home- children and husband approved. Nice and fluffy, I prefer it to regular pancakes, and the batter is easy to adjust if you follow the basic ratios. I add a bit of vanilla for extra flavour and cook on the lowest heat, so they don’t get too dark before cooking through. Thanks Dana, your recipes always deliver!!!

I made these this morning and they were amazing!
I used a teaspoon of cinnamon in the mix as I needed a cinnamon fix. I probably made it a little bit too runny as they were thin-ish but they were amazing to eat anyway. I made them on a crepe maker 4 at a time and next time I’ll use a lower heat. Thank you though, they were lovely!
I wanted to post my pics but I’m not on Instagram or Twitter! X

I made these this past weekend and I have to say that they are scrumptious. I added an egg, but I could see that they would be perfect even if made vegan. The texture was unique, in a good way. I might add a bit more maple syrup or coconut sugar next time, but I like that they are refined-sugar free. I’m glad it made a hefty batch, so that I can keep some in the freezer to have on hand.
Thank you Dana, I don’t need another pancake recipe now that I have this one!

The most amazing pancakes I’ve ever had!! Followed exactly as is 👌

Just finished 4 of these moments ago. Had to write to give a big Thank You! I needed to adjust some ingredients and added a few extra. Used 2 bananas, and made these non-gf, using 1 cup of wheat flour. Noticed after that I had missed 3/4 with of flour, which is likely why I only needed 3/4 cup of the brown rice milk. : )

Used table salt instead of sea salt, and added 1 tsp of cinnamon and 1/2 tsp of nutmeg.

Because of the flour mistake, I wound up with 6 pancakes, the last one of which was half the size of the others.

However, these were the best pancakes I have had!! So soft and flavorful. So much so that, even though I placed PB out to put on them, I never felt the urge to use it. Although a side of bacon went really well with them.

Your 2 minutes per side is dead on for me, and helped quite a bit as it was the first time I was using an electric range To make pancakes. Out of the 6 settings, I found setting 3 was perfect for the 2-minutes per side.

Excellent recipe! I saved the other two for my 3-year old son, and am looking forward for making these again for the two of us – using the correct amount of flour next time. ; )

My go-to pancake recipe! I ran out of milk and successfully subbed 1/2 cup coconut yogurt + 1/2 cup water. Toddler-approved, too!
Just.. thank you. Your website is a staple resource in our kitchen – every recipe is amazing and works for everyday life. Really appreciate your work!

The skillet takes it to the next level, crunchy on the outside!!!

I just made these and subbed 1/2 cup of apple sauce for the mashed banana and they turned out great! This will probably be my go to pancake recipe now!

I ended up just using whole wheat flour for the gluten free blend, and added some vanilla, cinnamon, cardamom, and ginger. Love these pancakes! Will definitely make again, and perhaps I’ll try the gluten-free blend next time. Wonderful!

i love this pancake recipe so much! it’s so adaptable which makes it 100x’s easier. i made them for the second time today and i replaced the gf flour with regular AP and they turned out amazing; the flavor was closer to a store-bought pancake mix which i loved. the time before i used about 1/4 cup gf flour and 3/4 almond flour and they still cooked and tasted wonderfully :) like i said, super adaptable with the flours in my opinion!

Just made these and they were great! The oat flour gives it a lovely flavour and texture. We topped them with pecans and maple syrup! Dreamy. Thank you Minimalist Baker, where would I be without your recipes! 😋💖

I just made these and they are AMAZING. Perfect bouncy consistency, and the exterior crisped up nicely in the pan. I usually make the OG Oatmeal Choc Chip pancakes, but I am so glad I tried these! Wow!

I didn’t have Almond Flour, so instead of tempting fate with almond meal, I added extra GF flour (used TJ All Purpose GF Flour blend), and they turned out wonderfully!

Thanks, MB!

I followed this recipe exactly how the recipe said and my pancakes were AMAZING! I have to agree with you Dana when you say these may be the best pancakes you’ve ever tasted.
As a vegan, gluten-free, and sometimes raw eater, I am in love with your website! It is now my go-to when looking for a new recipe. And this one turned out to be yet another great find!

This is my second attempt at this recipe and each time it comes out horrible. I keep rechecking the recipe to make sure I didn’t mess something up but can’t figure it out!! The batter is super thick even after adding more milk (lots more) and when they cook they sit on the skilllet a long while and are still raw in the center. So baffled and bummed! Seems like a lot of flour so I’m wondering if the flour part is where I’m going wrong

So easy and perfect every time! Thank you!

Made these yummy pancakes to brighten up my Victoria Day long weekend in isolation. I used just the oat and almond flours (to keep resources to a minimum) and pecans instead of chocolate chips (to keep the sugar content low). Since I don’t have a skillet or griddle, I used a non-stick frying pan. Pancakes are good enough to eat without maple syrup and eating them as my mid-afternoon treat for the rest of the week! Thanks.

I made this recipe the same way except adding a bourbon vanilla extract, a dash of cinnamon+ginger+nutmeg and they taste so much better :)

Delicious! I was going to use all-purpose flour, then discovered we only had 3/4 cup worth, so I used a combination of oat flour, gluten free blend, and all purpose. They turned out great! Made some with chocolate chips, some with banana slices, and some plain – all very yummy!

Incredible! My husband, whom is VERY skeptical of all of my “healthy” pancake recipes, said this was his FAVORITE pancake I’ve ever made! They were fluffy, tender, and had the perfect sweetness from the banana, without being an overwhelming banana taste. I used oat flour and subbed all other gluten free flours for spelt. Pure perfection!

Ahh, the simple flax egg, it has straight up changed my damn life. It’s like the discovery of fire, wheels and sliced bread all wrapped up into one confusing metaphor.

These are amazing: I’ve been hunting for a vegan pancake recipe for ages and this is everything I wanted it to be: simple and quick enough to make brain-dead after a night shift, completely customisable and utterly delicious.

Yet another 10/10, Dana, thanks a lot!

We LOVED these. Used 1 cup of oat milk and Arrowhead Mills Organic Oat flour. We got 10 pancakes out of the batter, with 2-3 of them being sand dollar sized pancakes. I didn’t have any fresh or frozen fruit to add, but these were perfect with some vegan butter and maple syrup!

Over the weekend I had made your “The Best Vegan Gluten-Free Chocolate Cupcakes” so I was excited to make these because I had just bought oat flour for the cupcakes! Next time making my own oat flour! Thanks for your amazing recipes!

So Yummy and fluffy!
We topped them off with toasted pecans cinnamon and blueberry sauce.
A perfect way to start a Saturday.
With coffee of course.
Thanks for the recipe. It’s going on repeat!

This recipe is fantastic, and so easy!

So easy and sooooOo good! My new favorite pancake recipe. I replaced the almond flour with extra Bob’s GF 1-1. These are perfect! Made the first batch and they went so quickly I immediately made a second batch! Gonna try out freezing the leftovers for later. I usually buy the organic silver dollar pancakes from Trader Joe’s, so these will be a great substitution. ?

I made these , my first time making vegan gluten free pancakes and they were amazing. I added strawberries, blueberries a d walnuts to one batch , strawberries to another and one with blueberries. I actually used a potion of my batter in cup cake instead and baked for 40 minutes. They were absolutely amazing. I wish I could show the pics. Thank you

Literally cannot get over how tasty these are. I’ve made them twice now (doubled the recipe both times) and both times were equally as delicious- even my gluten eaters say they are the best pancakes they’ve ever had! 10/10 would recommend.

Delicious pancakes
I replaced the maple syrup with chestnut flour to have more natural sweetness
Thanks for the recipe

I followed this recipe exactly a few days ago. I weighed the ingredients. They turned out perfectly! Then today I tried using whole wheat pastry flour Instead of gf blend but kept everything else the same and I was curious how they would be. Again delicious. Found my new favorite pancake recipe!

Juicy and super tasty.. The best I ve ever tasted! Must try for Sunday morning..

We had these pancakes for Shrove Tuesday and they were super yummy. I didn’t have the GF flour blend or the almond so I subbed organic spelt flour and coconut flour. I threw in some frozen blueberries. They turned out thicker than a regular pancake and I was worried they might not be cooked through but they were excellent. We had given up on pancakes after several vegan recipes that flopped, but I will definitely make these again. Thank you, Dana!

These pancakes were heaven sent! I followed the recipe exactly (the flour blend I used was Bob’s Red Mill gluten free) and they turned out perfectly. I have made many plant-based, gluten free pancakes that were terrible, so you can take my word that this recipe is a winner! Thank you so much for developing this recipe.

Nom nom!
Made these and added cinnamon then put walnuts and strawberries on top. Soooooooo good.

These were yummy straight off the pan with no toppings. This is our new favorite banana pancake recipe! Thank you!!

The vegan pancakes of my dreams! These are everything I want and more when I think of pancakes. I make them with all purpose flour and they turn out great.

Very yummy!! Thank you for sharing the recipe, Dana! My recipe was not gluten-free, but I made these with coconut oil, soymilk, and for the flour I used: 1 1/8 cups oat flour, 3/8 cups whole wheat flour, 1/4 cup almond flour, and 1/8 cup tapioca starch.

The only reason I give 4/5 stars is because they turned out a teeny bit flavorless and they didn’t have that buttermilk texture I really like in pancakes (like the classic diner fluff). TO BE FAIR, I did not follow the recipe to the T, I used different flours so of course it’ll turn out differently. But also to be fair, that was a lot of different flours to be used in one recipe xD

Besides this, the taste, the ease of making it, and the health factor all make this recipe totally delicious and worth making. I would eat this over bland, sugary, nothin’-special homemade pancakes any day.

Cheers!

Best pancakes I’ve ever made! I used slightly less almond milk so the batter was thicker and they were thick and chewy. Added lots of blueberries, next time I’ll add the vegan chocolate too ?

I’m going to be *that* person and write a review after changing a bunch of stuff. But maybe someone will find it helpful! We loved these pancakes. I used a mortar and pestle to grind my oats down, and because I’m a little lazy (and it was early) I didn’t do a great job. There were some larger oat pieces, but in the end I kinda liked the texture. I also used regular wheat flour in place of the gluten-free/almond, and it worked just fine. I did find the pancakes to be a little gummier than normal pancakes, but they were still delicious, and my 1 year old and I LOVED the banana flavor. We had them with stewed berries on top. Thanks for this recipe! My son is dairy and egg-free and I’m always looking for healthy breakfast options. I made a big batch and will keep these in the fridge for a couple days.

So good! I used a griddle instead of cast iron so I could make more at one time. One time I used oats and gf flour, the next I used the original recipe flours with Wegmans Almond meal/flour and it worked well too. Not sure how that type of almond meal compares to others, but the consistency worked for us.
After going gluten free in our home, this is our new favorite. We have tried a lot of different kinds too in the last year!

Wow these are great!! I’ve been searching for a good vegan/gf pancake for years and I have found them. They don’t come out “gummy” on the inside at all. I’ve probably made these 5 times since discovering them. Thank you thank you!