1-Bowl Vegan Banana Oat Pancakes

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Plate of Banana Oat Pancakes topped with sliced banana and vegan chocolate chips

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!

Platter of ingredients for making gluten-free vegan banana 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.

Using a wooden spoon to stir together ingredients for Banana Oat Pancakes

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!

Cooking gluten-free vegan Banana Oat Pancakes in a skillet
Tall stack of fluffy vegan Banana Oat Pancakes drizzled with maple syrup

We hope you LOVE these pancakes as much as we do! They’re:

Fluffy
Tender
Naturally sweet
Banana-infused
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’re into pancakes, also check out our Vegan Oatmeal Chocolate Chip Cookie Pancakes, Vegan Double Chocolate Chip Pancakes, Toasted Coconut Pancakes, and Life-Changing Banana Walnut Pancakes.

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!

Bite removed from a stack of our delicious Banana Oat Pancakes recipe

1-Bowl Vegan Banana Oat Pancakes

Vegan Banana Pancakes made in 1 bowl with wholesome ingredients! Easy, fluffy, tender, naturally sweetened, and the perfect healthier breakfast or dessert!
Author Minimalist Baker
Print
Stack of Banana Oat Pancakes with a slice removed
4.83 from 134 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 (Pancakes)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*To freeze pancakes, add cooled pancakes to a Tupperware or plastic bag with parchment or wax paper in between to prevent sticking. Reheat in a toaster oven, oven, or microwave until hot and fluffy. I prefer to heat in the toaster and then microwave for 15-20 seconds to make fluffier and softer.
*Nutrition information is a rough estimate calculated with almond milk and without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 (Pancakes) Calories: 95 Carbohydrates: 13.9 g Protein: 2.5 g Fat: 3.8 g Saturated Fat: 0.4 g Sodium: 148 mg Potassium: 109 mg Fiber: 1.7 g Sugar: 3 g

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  1. Annie says

    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! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annie, we’re so glad you enjoyed them! Spelt will likely contribute to a more dense result because the gluten-free blend has some starches in it that create a light and fluffy texture. Oil is more for flavor, but will contribute a bit to a fluffier result. Hope that helps!

  2. Liza says

    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!

  3. Melanie Stephenson says

    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.

  4. Bianca Lepez says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear that. Thanks for the great review and for sharing your modifications, Bianca!

  5. Cierra says

    I have a question could I use whole wheat flour or would all propose flour be better to sub for the gluten free flour blend?

  6. MKB says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience! You can try cooking them over a lower heat for longer to help them dry out inside, or add a bit more GF flour. Hope that helps!

  7. Leia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy them, Leia. Thank you for the lovely review and for sharing your modifications!

  8. Debbie says

    I made this recipe and mine came out gummy in the inside. I didn’t have the individual gluten free flour ingredients so I used bobs red mill (blue) gluten free baking flour. Do you think that made the difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, we do like them best with our DIY blend, but that Bob’s product is the closest store-bought alternative. You can try adding a bit more flour and cooking on a lower heat for longer to dry them up. Hope that helps!

  9. Jordan says

    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!

  10. Krista says

    Can you suggest a Gf flour to replace the oat flour? I am GF/Vegan and very sensitive to GF oats and corn…sad…but true. What other flour could I substitute for the oat flour? I am really wanting to try this recipe! Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Krista! We haven’t tried this recipe without oat flour, but we’d suggest replacing it by simply increasing the gluten free flour blend and almond flour (so replace the 3/4 oat with maybe 1/2 GF blend & 1/4 cup almond). Alternatively, you could try this recipe which is similar, but has less oat flour (and could be substituted with almond as well). Hope this helps!

      • Krista says

        Thank you so much! I will try your suggestion! The other recipe linked in the reply has egg in it, so that one isn’t vegan. Thank you again!

        • Lisa says

          Great recipe – my go-to for quick, delicious and healthy pancakes!! Do you think the batter would keep if stored in the fridge for a couple of days?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We’re so glad you enjoy it, Lisa! Yes, it should keep well up to a couple days. xoxo

  11. Joelle says

    Can these be made without the banana? Hubby doesn’t like bananas. Will they still be as fluffy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joelle, We haven’t tried it, but would suggest subbing mashed pumpkin, sweet potato, or applesauce. Let us know if you do some experimenting!

  12. Caroll Flores says

    Curious. Do I need to use gluten free? We don’t have sensitivity to gluten BUT I don’t mind purchasing gf products if this is the only way this recipe will work. Waiting for your reply… but just so you know, I am dying to try these. Haha! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroll, we didn’t test it, but think spelt or unbleached all purpose would work. If you try it let us know how it goes!

  13. Alisa says

    loved the taste and texture. but something in the ingredients made our mouths feel numb afterwords. My husband had the more acute reaction while eating, where is the rest of us felt it afterwords. Trying to figure out which ingredient could have caused it. We don’t have any allergies. I used most of the ingredients in the past with the exception for bananas and the Arrowhead oatmeal flour. Wondering if it was one of them. Will try switching these up and giving pancakes another in the future and see if we get the same result

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alisa, that’s so odd! Sorry that happened. We wonder if it could have been the baking powder? Did the brand you used have aluminum in it?

    • Michelle Marcus says

      This has happened to me before when I’ve eaten non-homemade pancakes. I wonder if it was something to do with the specific baking powder/soda used.

  14. Jessica says

    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.

  15. Rose says

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

  16. Amy says

    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!

  17. Nicole christou says

    Yummy!!!

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

  18. Emilie says

    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!!

  19. Maiz says

    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!

  20. Dove says

    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:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! thanks for sharing, Dove! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  21. Doris says

    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!

  22. Mary Beck says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Mary! We’re so glad you enjoyed them! xo

  23. priyakitchenette.com says

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

  24. Liza says

    Hi Dana
    I love this recipe. Can this be turn into a baked one sheet pan? Or any of your pancake recipe? Thanks in advance!

  25. Ms. Rose says

    What oil do you use in the pan? I keep forgetting and using coconut oil and it doesn’t work. These are great though. Mushy piles that I’ve had due to the oil issue.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them! We typically use avocado oil. But we think coconut oil should work too- what are you finding is happening?

  26. Tam says

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

  27. Sarah says

    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!

  28. Nicole says

    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.

  29. Max says

    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

  30. Amy says

    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.

  31. K says

    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.

  32. Danielle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, We’re glad you enjoyed them! Blueberries sound like a delicious addition. The type of GF flour blend can impact the texture. What brand did you use? We recommend our DIY blend for best results. Hope that’s helpful!

  33. Rachel says

    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!

  34. Yves says

    Why is everything always gluten-free with you? These are better with proper flour that has plenty of gluten. I used bread flour and it was wonderful. The idea that gluten is unhealthy, or even less healthy, for people that don’t have celiac disease is not supported by evidence. Embrace gluten.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yves, a portion of our audience appreciates gluten-free recipes. We aren’t advocating for any one dietary approach but aim to welcome all eaters.

  35. Smita says

    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!!!

  36. Eftihia says

    I would like to try this with a substitute for GF flour but not all purpose. What do you recommend? I actually have tried a lot of your recipes and love them and have always wondered about that. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eftihia, another reader mentioned using whole wheat flour (if not gluten-free). But we haven’t tried it and can’t guarantee results. Let us know if you try it!

  37. Vivian Gallego says

    These were so good!!! I added fresh blueberries and some chocolate chips in the batter. Topped with sliced bananas and some peanut butter. I like the texture, but the problem I had with this recipe is that they weren’t cooking on the inside and were actually quite raw. They were perfectly cooked on the outside though! If i had left them more on the stove they would’ve burned. Maybe I should’ve cooked them on a lower heat? My batter wasn’t too runny or too dense. Let me know what you think :)
    (I also used all- purpose flour instead of gf blend since i didn’t have that in the house)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian, we’re so glad you enjoyed them! We think the all purpose swap may have been the issue. Try adding more flour and/or cooking on a lower heat. Hope that helps!

  38. Anney says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review and for sharing your experience, Anney! Feel free to add more flour, as needed, to make them thicker next time.

  39. Amy says

    I was attempting to try a healthier pancake and came across this recipe. I followed the recipe exactly, but the batter came out super thick. I am wondering if this is normal for vegan pancakes? It almost felt like I was supposed to choose an either or on the 3/4 cups of oat flour and gluten-free flour (I used coconut flour.) It tasted fine and my 18 month old gobbled it right up.

  40. daisy says

    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!

  41. Mark says

    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. ; )

  42. Patricia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Patricia! Thanks so much for your kind words and lovely review! xo

  43. Danielle B. says

    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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Yoana, we haven’t tried coconut flour in this recipe so we aren’t sure how it will turn out. But typically coconut flour is more dense, so if you give it a try, we’d suggest using less. Let us know how it goes!

  44. Sara says

    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!

  45. dianna says

    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!

  46. Ema says

    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! 😋💖

  47. Erin says

    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!

  48. Ananda Thomlinson says

    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!

  49. colleen keenan says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Colleen, sorry to hear you’re having trouble with this recipe! Are you using our DIY GF Blend? Are you making any modifications?

      • colleen keenan says

        I’m using a GF flour blend either bobs or arrow mills. I am using oat flour (not home-made) which is the only substitution! Thank you for the reply!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We wonder if the flour blend or the oat flour being to fine could be the issue? We’d suggest our DIY blend and rolled oats for best results!

    • Caroline says

      Yep, I’m having the exact same problem. I’m even using the diy flour blend. I’ll try once more since all these reviews rave about how fluffy they are but mine were dense and took forever to cook and were still raw.

  50. Angie says

    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.

  51. Theresa Hayes says

    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 :)

  52. Holly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Holly! Thanks so much for the lovely review!

  53. Annie Robison says

    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!

  54. Sana says

    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!

      • Sana says

        Confusingly, I meant to comment on the other pancake recipe that actually HAD a flax egg in it…so whilst I can cook after a night shift, I obviously cannot comment :D

        I made this recipe today, and it’s even better than the last batch. Didn’t have almond flour so just used self raising all the way, and it’s still amazing! I’m debating making these for judgy decidedly carnivorous boyfriend, and that’s big :D

        Thanks a lot!

  55. Sarah W says

    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!

  56. Natalie Lychy says

    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!

  57. Kandace says

    I tried this recipe & my pancakes came out a bit gooey on the inside. I’ve tried other vegan pancake recipes that have come out gooey on the inside as well. Is it perhaps the banana or the amount of almond milk required? Is there anything I can do to make them less gooey?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kandace, we would suggest one of the following: 1) if your batter looks too wet (see photo for reference), add more flour. or 2) try cooking at a lower temp for longer to help them cook through fully. Also, make sure your baking powder is fresh! Hope that helps!

  58. Jenna says

    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. ?

  59. Diana says

    Ok I agree with you! These are the BEST! My favorite of all time too! Lol. Made these yesterday…Thanks for such a wonderful recipe! I rarely bake without gluten. Had the flour & it was such a success! Yay! Will forever make these! :)

  60. Karesha Morant Johnson says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them! You can tag us on instagram to show us the pictures =)

  61. Zoë Flaschner says

    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.

  62. Emanuela says

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

  63. Andrea says

    Would I be able to throw all ingredients in the vitamix and then pour out pancakes into the pan or will this change the consistency of the finished product?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, it might work- just make sure to pulse very lightly once the flours go in. Let us know how it goes!

  64. Anna says

    Hi! Thanks for sharing this recipe. I had to sub GF flour for the almond meal due to food allergies. I’m not sure if that resulted in mine being gooey, but this is a constant issue for me with gluten free pancakes. Unless I use buckwheat I can’t seem to get a drier texture. I’ve tried so many recipes and it’s always the same. Any suggestions? I use bob’s 1:1 gf baking flour. Thanks!

  65. Chari says

    Could use some troubleshooting help as well. I have made these a handful of times and they keep coming out flat and kind of translucent inside. I use a griddle at about 350 degrees and cook each side 5-6 minutes. I follow the recipe(using store bought gf flour blend), but always have to add a bit more milk because it it not scoopable/pourable at all. They also don’t bubble much if at all. The longer I cook them the flatter they seem to get. The flavor is great I just wish they would come out fluffier. Any tips/thoughts?

  66. Nicole Lee says

    I’ve made these 5 times now – I absolutely love them and I have some friends who are vegan and some gf so its a great brunch item that everyone can enjoy.
    They taste great and everyone loves them but I am having trouble getting them to cook all the way through. They are browned and crispy on the outside but a bit chewy on the inside, not fluffy. I’ve tried cooking them for several minutes on low heat, tried making them smaller, nothing really changes. Any advice? Thank you! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we wonder if you could transfer them to the oven on low heat (such as 200 F) once they are done cooking to help them cook more? Let us know if you try it!

  67. Aisha Durrani says

    Need some trouble shooting

    The pancakes tasted amazing, except they were undercooked. Any suggestions i dont usually oil my skillet and cooked on 4-5 heat, would you say cook on much lower?
    Ive tried banana based gluten free pancakes and always run into this issue as opposed when egg is used.

    Help please

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aisha, yes, we would recommend lowering the heat and cooking for longer on each side to help them cook through. Hope that helps!

  68. Emmalie Taylor says

    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!

  69. Kristin says

    These sound amazing, but I am allergic to banana. I know avocado is normally substituted for banana, but that might not be appropriate here (color). Any other suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe mashed pumpkin or sweet potato? We haven’t tried it though. Let us know if you do some experimenting!

  70. Sandy says

    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!

  71. Carrie says

    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.

  72. Vicki says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Vicki. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  73. Diana Demco says

    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.

  74. Samie says

    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!

    • Samie Hayward says

      Oh and when I say “a teeny bit flavorless”, it’s not at all that these pancakes were completely flavorless. They had a delicious, sweet, banana-y-ness to them. It’s just that they also had a aftertaste of nothingness? It could be the absence of sugar-flavor that I’m used to in pancakes. But it wouldn’t deter me at all from making these again!

  75. Elaine says

    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 ?

  76. Laura says

    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.

  77. Bonnie says

    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!

  78. Addison says

    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!