Friends, behold perhaps my favorite pancakes of all time.
I mean, that’s a big statement, but it’s true. And can I also say that it was a long road to get here? What started as “blender oat pancakes” gone wrong morphed into this supreme stack of golden goodness – the victory was well earned. Let’s make pancakes!
These 1-bowl, 25-minute pancakes require 9 simple ingredients you likely have on hand right now. Mash a banana, add the wet ingredients, stir in the dry ingredients, and bam: You’ve got a bangin’ pancake batter on your hands.
We prefer cooking the pancakes on a seasoned cast-iron pan very lightly coated with oil (see cast-iron tips in our Instagram Story Highlights!). Brown on both sides and then keep warm in the oven until serving.
If you want to be extra (like me), you can sprinkle some chocolate chips and/or blueberries or huckleberries into the batter for next-level pancakes!
We hope you LOVE these pancakes as much as we do! They’re:
Easy to make
& Kind of perfect
These make the perfect special weekday breakfast or lazy weekend treat. I like making a batch, enjoying a few right away, and then freezing the rest to enjoy throughout the week! Although optional, we highly recommend adding a little fruit or vegan dark chocolate chips to the batter – they complement the banana flavor perfectly! Top with peanut butter and maple syrup for the ultimate breakfast.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Bowl Vegan Banana Oat Pancakes
- 1 medium ripe banana (brown and spotty preferred)
- 1 1/2 Tbsp olive, avocado, or melted coconut oil (plus a little more for cooking)
- 1 1/2 Tbsp maple syrup (we recommend Grade A)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 – 1 1/4 cups non-dairy milk (we recommend plain unsweetened almond milk)
- 3/4 cup gluten-free oat flour* (we recommend grinding from rolled gluten-free oats)
- 3/4 cup gluten-free flour blend (we recommend our DIY blend for best results)
- 1/4 cup almond flour (not almond meal // OR sub more gluten-free blend)
- 1/4 cup vegan dark chocolate chips or fresh or frozen fruit, like wild blueberries or blueberries (I prefer Enjoy Life chocolate chips // optional)
- To a mixing bowl, add banana and mash. Then add oil, maple syrup, baking powder, and salt and whisk to combine. Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine. If using coconut oil and it hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise, proceed.
- Add oat flour, gluten-free flour, and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk. If adding fruit or chocolate chips, add now and gently fold to combine.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little oil. (You will likely need to decrease the heat of the skillet to medium-low / low once it’s hot as to not burn the pancakes.)
- Once hot, spoon 1/4 – 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more). The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.
- Transfer cooked pancakes to a baking sheet or plate (don’t stack pancakes on top of one another) and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up – about 12 pancakes (as original recipe is written).
- These pancakes are delicious on their own, but they’re amplified with toppings such as additional fruit or chocolate chips, peanut butter, and maple syrup.
- Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer* up to 1 month. Reheat in the toaster oven, microwave, or oven until hot.
*Nutrition information is a rough estimate calculated with almond milk and without optional ingredients.