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:
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!
1-Bowl Vegan Banana Oat Pancakes
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
*Nutrition information is a rough estimate calculated with almond milk and without optional ingredients.
Ashleigh says
This is my go-to pancake recipe! I love the taste and texture and they are perfect for breakfast. I use wholemeal flour instead of the GF blend and cook them with some frozen raspberries… Delicious!
Thanks so much for the lovely review, Ashleigh. 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
Robin says
I am allergic to almonds…what can I substitute in the pancake recipe. Thanks!
Hi Robin, we would recommend trying additional GF flour blend. Let us know how it goes!
Margaret says
These sound just delicious! Can you use this recipe for waffles?
We haven’t tried that, but it might work! Waffles typically have more oil, so you might want to try increasing that. Let us know if you do some experimenting!
Vicky says
These pancakes are the best of the best! So fluffy!!! I made them 4 times now and this time I added some peanut butter to the mashed banana after the oil . They turned out great! They are our Sunday breakfast go to! Thanks!!!
Anja says
Wow! Just made your delicious pancakes and everyone loved them. Thank you so much for sharing this great recipe.
Greetings from Germany
Jen says
These are the best pancakes! I use coconut milk for the dairy free milk and bob’s red mill gluten free for the flour. The whole fam likes these. Thanks for all the great healthy recipes all of which I have enjoyed for years now!
Yay! We’re so glad you and your family enjoy this recipe, Jen! Thanks so much for your kind words and lovely review!
Melanie Stephenson says
The flavor was great (added a bit of cinnamon and nutmeg). That said, I had trouble getting them to cook all the way through…despite being well cooked on the outside.
Hi Melanie, Glad you enjoyed the flavor! Did you try turning down the heat to help them cook through without browning too fast? You could also try covering with a lid. Hope that helps for next time!
Debbie Wilson says
These were were delicious! I didn’t need them to be gluten-free, so I used organic all-purpose flour instead of the gluten-free flour. I added fresh blueberries. And, I easily doubled the he recipe in a big bowl. I’m e cited to freeze extra for later in the week. Thanks! They were so yummy!
Yay! Thanks for sharing, Debbie!
Betsy says
After I made the oat flour in the blender, I decided to toss everything else in there to make the batter. Perfectly pourable and yummy, even browning. They weren’t quite as fluffy as I was hoping for but thinking that could be bc of the blender or maybe because they’re GF? Either way, I’ll definitely be making these again! I mean, how great are (blender) pancakes?
Wonderful! Thanks for sharing, Betsy! Add a little more dry ingredients (like GF flour) for more fluff!
Teresa says
We used AP flour for the gluten-free and dairy-free chocolate chips. I added 2tsps of peanut powder to boost protein. These turned out perfectly and we loved them! Thanks!
Yay! Thanks for sharing, Teresa!
Theo says
Dear Dana,
My name is Theo, from Romania.
I have tried couple of times the recipe above. It did not work. Can you be kind and clarify the exact capacity of gluten free flour, 3/4 cup or 111 grams? When converted to metric system, i guess an error occurs. Anyhow, it is 1 3/4 cups or 3/4 cup of gluten free flour?
Thanks. Looking forward to your reply.
Theo
Hi Theo from Romania! The grams of gluten-free flour should about 120 g (we’ll update that in the recipe). And to clarify, it’s 3/4 cup flour, not 1 3/4 cup.
Lettie says
Soooo decedent! We loved them. Had to use regular flour, oat and coconut flour but still came out good. Everything I have made from this site has been great! Thank you!
Thanks for sharing, Lettie!
Katia says
Hello! I also don’t need gf flour. Did you use all three: coconut, regular and oat in your recipe? Could you kindly share the proportions you’ve used? Thanks, Katia!
Carrie says
Just made these and they were delicious! Didn’t even want/need to put butter or syrup on top
Thanks so much for the lovely review, Carrie. 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
Emily says
Best pancake recipe I’ve made. So delicious! Used quick oats I stead of oat flour, works great. Love it, thank you!
Hi Emily, we’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modification! xo
daisy says
Made these as a treat for Sunday breakfast. Fabb-ooo! Love the combo of the various flour mixes. The added texture of the oat flour (not whizzed too much) turned out to be my favorite part of this recipe. Shared some with my bestie, can’t wait to get her feedback. What a great alternative not only for vegan or allergy-prone folks, but for diabetics as well. You are making the world a better place. Really.
On to the next recipe!
daisy@MapleHill101
We’re so glad you enjoyed this recipe, Daisy! Thanks so much for your kind words and lovely review! xo
Tyler says
These pancakes are delicious! They didn’t come out very fluffy for me though and I wonder if I did something wrong. Any tips? Maybe it’s because I made the batter and let it sit for a couple hours before making the pancakes?
Hmm, possibly! Which GF flour did you use?
Tyler says
Oh… I used regular flour, not any of the gluten-free blend options. That’s probably why!
Judy Jones says
Yummy! Just had these for my breakfast and loved them. Quick to throw together and cooked well. My (now) previous pancake recipe seemed to be quite delicate and needed loads of oil or it would stick very easily to the pan, so loved how these just firmed up and were easy to flip over with the thinnest of slicks of oil. I subbed the GF Flour for wholemeal spelt flour, just because this is what I had in the cupboard, and really liked how substantial and filling they were. I also really like that this recipe produces a decent quantity – I’ve used recipes previously that state they will produce X number but in reality only produce that quantity if you’re feeding mice! I used a 1/3 cup per package and made 7, thick pancakes in total – plenty for a filling breakfast for me, my husband and our little one (we have big appetites). Thanks again for another fabulous recipe.
We’re so glad everyone enjoyed them, Judy! Thanks so much for sharing! xo
Andrea Mecray says
So delicious!! I’ve made countless GF, vegan pancakes over the years, and this one is by far the best. Just made a second batch to freeze for easy weekday breakfasts for the kids. I used one cup of oat milk for the liquid, and King Arthur GF all purpose flour. Other than that, I followed the recipe as written. I decided to add the 1/4 cup chocolate chips before cooking, and it really adds that little extra punch of goodness. I also used plenty of coconut oil while cooking and got a nice even browning on both sides (not always easy with GF pancakes). Delicious with a little maple syrup and fresh raspberries. Yum! Thank you minimalist baker for another winning recipe that I can feel good about!
Wonderful! Thanks for sharing, Andrea! I love the addition of chocolate chips :D Blueberries are also a fave! xo!
Lee says
Hello there! I made this recipe this morning, and the batter turned out fabulous after following the recipe 1:1 on all accounts except for the milk, wherein I used carton/drinking coconut milk (not canned) in place of almond milk. I baked them for three minutes on both sides, but the texture turned out dense/moist/“doughy” on the inside, but not tough. Could it have been the coconut milk? Perhaps the moisture content of the milk was too high? I’m not sure if coconut milk should be avoided for baking or not.
Thanks!
Hi Lee, it does sound like there was maybe too much moisture. But we wouldn’t expect carton coconut milk to be much different from almond milk. Perhaps just try less of it next time. Let us know how it goes!
Heather says
I followed exactly what you’ve laid out. Used 100% purebreds maple syrup, unsweet alm milk, bobs red mill 1-1 gf baking flour, did avocado oil…. anyway, the point is they are dense and gummy. Now I tried the vegan pumpkin spice (AMMMMAZING) but this recipe I’m simply just annoyed with: not good in my book but I’ll try some other pancake recipes here and hope for the best.
Hi Heather, hmm, they definitely shouldn’t be dense and gummy! Sorry to hear that happened for you- it sounds like something may have gone wrong as so many other readers have had success with this recipe. Better luck with the next one!
JR says
This is my go-to vegan pancake recipe these days. I make them bigger: 4-5 inches wide (so more like .5 cups of batter each) on a non-stick electric griddle and they come perfect EVERY TIME. Huge crowd-pleaser.
So great! Thanks for sharing!
Rachel Manning says
Just a quick question, can I make the batter a day in advance and store it in the fridge overnight? I want to make a double batch the day before my friends come over for brunch! Just to save me a job on the morning they’re coming over! But I want to cook them fresh when they’re here.
Hi Rachel, if you leave it covered in the refrigerator, that should work! If when cooking the pancakes the batter seems too thick, you can try thinning it with additional dairy-free milk. Hope that helps!
Rachel Manning says
That worked perfectly!! Thanks a million!! Just had to add a little bit more almond milk to it when I was cooking them! So delish and went down a treat with all my guests! ?
Kirsten says
So good! I made these at my parents’ house so ended up using real milk and paleo flour. Also added an egg. They browned up so nicely and the texture was on point.
Thanks so much for the lovely review, Kirsten. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Olga says
How do you make the flour blend?
Hi Olga, the gluten-free flour blend is a clickable link that will take you to the recipe. Hope that helps!
Muriel says
Hey Dana! Just wanted to let you know that I’ve made these pancakes today for breakfast and they’re perfect! Husband-approved! Thank you so much! :)
Yay! So glad to hear it, Muriel! Thanks so much for the lovely review! xo
Audra says
We love this recipe! I do have a question though though..we are going camping and I am curious if I could prepare the batter ahead of time and cook them once we are at our campsite. Would the batter hold do you think?
Yes, that should work! Do let us know how it goes! And remember, the batter may thicken as it rests, so thin with a little water or dairy-free milk ONLY if needed. xoxo!
Audra says
We tried it and it was a big win! I made the batter one day in advance and I didn’t need to make any additions once we were cooking them. Such a treat to have warm pancakes on a cold morning while camping!
Thanks so much for sharing, Audra. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Rachel Manning says
These pancakes are AMAZING!!! My boyfriend and I made a double batch and froze half so we can always have them on hand! So so delicious!! Thank you so much for a great recipe! It’s my first recipe that I’ve tried from your site, and it won’t be the last!! ? Two very enthusiastic thumbs up! Fine holiday fun!
Ah, thanks, Rachel!
Julia Catherine Landers says
I wish I could attach a photo of the results. Picture a plateful of rubbery dough and a skillet caked with crusty brown pancake remains. This is the third time I’ve tried this recipe and each time has been a disaster. Other MB recipes I’ve tried have been successful, but this one has garnered much frustration. I’ve tried different variations of flour to see if that was the culprit, nope. I didn’t over-stir. I’m at a loss and can’t afford to keep wasting my ingredients. I won’t allow for my compost to be a graveyard for this poor batter again.
Julia – this is so strange! I’m sorry for the trouble. I have made this recipe so many times and have always had good results. I’m wondering if you used a gluten-free blend that had too much tapioca? That can sometimes make things a bit rubbery / stringy. Otherwise, did you change anything else about it?
Olga says
How do you make the flour blend?
This is our recipe: https://minimalistbaker.com/diy-gluten-free-flour-blend/
Beth says
Minimalist Baker recipes always work, why do even try others. Thank you for this lovely recipe, delicious.
K says
I made these once for the first time and they came out better good. However I just made them again, but added some vanilla, and they came out really smushy :( Do you think the vanilla could have done that? Or because the batter was too thick I added, gently, some more milk.
We would think the additional milk would be more likely to cause that. Better luck next time!
Lesley says
Ok- I’ve made MANY g-free/vegan pancakes in my day. These pancakes win!! They are so thick and “normal” no one would ever know they were gluten free.
So glad you enjoyed them, Lesley! Thanks for the lovely review! xo
k says
Hey, I was just wondering if there’s a reason for no vanilla in this recipe? Thanks
We didn’t find it needed it, but you can certainly add it! We would recommend 1/2 tsp. Hope that helps!
Patty Patzman says
Can you recommend another type of flour other than almond because my granddaughter is alergic to all nuts. Although she does not have a problem with gluten.
Hi Patty, you can sub additional gluten-free flour blend or all-purpose flour may work also.
Mason Haberfield says
Hey there Patty, I made this recipe with double banana and I used 2 cups oat flour that I made from just blending Homebrand rolled oats in a food processor and 1 cup plain flour, with only 1 tsp of baking soda instead of 2.
I also used soy milk for mine and rice malt syrup in place of maple syrup and they came out delicious, thick and golden.
I followed Dana’s recipe to the letter besides these small changes.
The only problem with the recipe is that it doesn’t cater for 4 young boys haha so I’ve been experimenting with extra cups of flour, extra banana and a bit of extra soy milk to increase batter yield and it has not failed yet.
Dana really knows her stuff, I’d classify myself as a bit of an idiot in the kitchen but these pancakes are fool proof.
Ha! Thanks for sharing, Mason!
Delnora says
Yum! I tripled the recipe to feed my pack and also have a few left over to freeze. I used my kitchen scale and the metric function. I love baking this way and love that your recipes have this feature! If you don’t bake this way, I highly recommend it to anyone reading this.
I made the following edits to the recipe:
1. cut oil and syrup in half and added additional unsweetened almond milk/banana to make up the moisture difference – they were plenty sweet and moist with less sweetener and oil
2. subbed out half the white flour for whole wheat flour
3. added some flax seed and cinnamon
4. I added 5 chocolate chips to the each pancake while cooking for the kids. I added a few raspberries to the ones I ate. I topped mine with some date syrup (dates and lemon blended). Family had syrup and/or whipped cream (!)
Thanks, Minimalist Baker!!
Beverley says
This sounds really healthy with your substitutions. I will be trying this. Thanks for your changes.
Mary says
I love these! After being gluten free for years (due to Celiac), I am just now getting into vegan eating/cooking. It’s great to find a delicious pancake recipe that is both! I am trying to get more protein and lower carbs into my recipes, so I’ve been using chickpea flour in place of some gf flours. I tried replacing the oat flour with chickpea flour, and both the texture and taste were wonderful! I reduced the maple syrup to one tablespoon and added 1/2 teaspoon of vanilla. I used Bob’s Red Mill “1 to 1” gf free flour instead of the diy. My hope is to eventually have a recipe that has no “white” flour or added sugar (not even maple syrup) at all, so I’ll continue to experiment with nut, bean and quinoa flours in this recipe and reducing the syrup. I used frozen wild blueberries (thawed), and loved it; I think next time I will use more than 1/4 cup. Thank you so much!
Annette says
I made this today for me and my vegan son…delicious! Easy and tasty – it will be my new go-to recipe for pancakes for everyone, not just vegans! Thanks for putting all the work into developing and testing this recipe, we love it!
maria says
I have made these pancakes twice. Once following the recipe and once making some modifications based on what I had at home. I think maybe people would like to use protein powder, so here is what I did. Instead of oat and gluten free AP flour, I used 1 cup sprouted spelt flour and 1/2 cup vegan protein powder. To offset the protein taste, I used 1 tsp of vanilla extract.
Thanks for the lovely review and for sharing your modifications, Maria!
Coe says
We used all-purpose flour with the oat flour, and these were delicious. I found these pancakes are better if allowed to rest a minute or so before eating–the flavor and texture benefit if they cool a bit. These are flavorful and not too sweet, and they’re more substantial than a regular pancake. I feel like I’ve had a nutritious meal, rather than dessert for breakfast. Thanks for this yummy recipe.
Matt says
I made these pancakes this morning and enjoyed them with warm blueberries on top. They were very delicious. I made a couple minor changes to the receipe — I used AP flour instead of gluten feee and used 1Tbspnof oil olive oil (left off 1/2 Tbsp). Highly recommend for a yummy breakfast!!
Nora says
Amazing! So moist and fluffy at the same time. I made two at a time over a few days and left the batter in the fridge, where it was fine. The last two I cooked up and (after cooling) wrapped in plastic wrap and froze. I left them out last night to defrost and baked them at 350 for 5 minutes this morning and they were great, nothing changed. Thank you for another amazing recipe!
Meagan says
I just made these for dinner. I wondered if they would live up to the hype you created, but they did – they are very good! Really, really yummy. You can really taste the banana, which I liked. They took a bit longer to cook than other recipes I’ve tried because they are nice and fluffy. I used avocado oil, coconut milk and Robin Hood Gluten-Free flour. Highly recommend!
Thanks so much for the lovely review, Meagan. 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
Jina says
I used oat milk and the pancakes didn’t stay together at all :( the receipe says any dairy free milk, has anyone else tried it milk with success?
Natalia says
I used Oatly Oat milk as a direct substitute, and didn’t have any issues. I’m surprised they didn’t stay together, as I’ve found oat milk to be a bit thicker than almond milk. Maybe try again…sorry I don’t have any suggestions.
Lyndsey says
Just made these for breakfast. They were perfect! Thanks for another amazing recipe!!
Mehret says
Love the turquoise mixing bowl that you are using, can you let me know where you got it. Thanks :-)
We found them at Crate and Barrel. Hope that helps!
Delnora says
These were amazing and will now be my “go-to” pancake recipe! Thank you thank you!
I doubled the recipe for my family of 5 and made the following modifications:
1. Halved the oil and syrup and subbed applesauce (pancakes were still deliciously sweet and moist)
2. Instead of GF flour, subbed 1/2 white flour and 1/2 whole wheat flour
3. Added mini-semi sweet chocolate chips (vegan)
Hannah Lyon says
I’m not sure why, but these turned out horribly for me! :( I feel like it has to be my fault…maybe cause I used cashew milk and the banana combined with the milk made it too creamy? It was really stiff and gooey and I kept adding more liquid, eventually putting water in it, but nothing helped. I’m so bummed. I pretty much just ate the batter raw.
Krystel says
Would I be able to use all oat flour instead of using a mix of gluten free flour as well?
Jen says
Made these for brunch today and they were perfect + super fluffy! Used a mix of unbleached all-purpose/white whole wheat flour instead of the GF mix. Thanks for the recipe!
Chelsea says
If you do not have a gluten allergy or have celiac, would regular flour work for this?
Kristi says
Dana, another winner! This is such a great recipe. We’ve tried so many of your pancake recipes on the site and I think we found our easiest and most favorite. I made these this morning with my three little daughters and as we were all eating them everyone was saying Yum Yum Yum. Even my pickiest eater had two pancakes which is a lot for her. So simple to make and we had all the ingredients on hand and they turned out beautifully in our cast iron skillet. Thank you so much for another great recipe.
Maryjane Joerling says
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Melissa says
Do you think I could blend everything in my Vitamix instead of blending the oats separately and combining all ingredients in a bowl?
I wouldn’t recommend it, as you could risk over-mixing everything.
Marin says
I did had to replace the gluten free flour and the almond flour with all-purpose— but I did make the oat flour to mix in. Everything i followed exactly and the pancakes turned out great. My family loved them. Impressed at how fluffy and full of flavor they are! I’ve tried a lot of recipes, but as usual, minimalist baker comes out on top. Thank you SO much for sharing all of your incredible recipes with us. This is my favorite website for every meal!
Kelly says
These were perfect with regular flour instead of the gluten free blend. Otherwise I made them exactly as written. We don’t have gluten allergies in my house but I’m vegan. I added frozen blueberries to them as they cooked. But also tried them without. Loved both ways! Served them with maple syrup and seitan breakfast sausages. Yum. Thanks ?
Whoop! Thanks for sharing, Kelly!
Catherine says
Hubbie’s new favorite. I added a dash of cinnamon and used AP flour along with the oat. Delish!
Yay! We are so glad he enjoyed this recipe, Catherine!
Rachel says
Can you recommend a store bought alternative to the gluten-free flour blend in your 1 bowl vegan banana oat pancakes? I’m not gluten free so that’s not a concern, I just can’t buy all those different flours for your DIY blend
Others have tried Bob’s Red Mill gluten-free flour blend, but we have not and can’t say whether it will work for sure. We primarily use our homemade gluten-free flour blend but if you experiment with a store bought one, report back on how it goes! Good luck.
Natalia says
Just made those pancakes. Didn’t have almond milk, so I quickly made one from hemp seeds. Everyone enjoyed them!! Delicious ?
Thanks, Natalia!
Milks says
Dahlin’, I need some chemistry update here. As all others on whom Austro-Hungarian Empire made a significant impact when it comes to making crapes (palachinke: small cookies served at the palace), I am a master who cooks them with real eggs, however, when it comes to a vegan version of pancakes, they simply wouldn’t cook inside. I follow your recipes to the minute details, but they are always uncooked. What am I doing wrong? (they taste like heaven — I cook them for almost 20 minutes, but they are still undone). Thank you.
Helen says
Hi! Could I just use oat flour? I’m travelling and in one place for the month but don’t want to purchase 3 different types for such a short trip.
Yes, that should work! Another reader commented above and had success just using oat flour.
Catarina Sofia says
Hi!
I love your work! Very delicious recipes!
Can you explain this measure?
“1 – 1 1/4 cups non-dairy milk (we recommend plain unsweetened almond milk)”
1-1 ????
Thank you.
Hi Cararina! 1 cup to 1 1/4 cups depending on the consistency of your pancakes. If you find that your batter is too thick, we’d recommend adding that additional 1/4 cup of non-dairy milk. Hope this helps!
Sherry Liptan says
very good! I made these using homemade oat milk for the almond milk. I made some with blueberries, some with chocolate chips and some plain. All were good with vegan butter and maple syrup. I will make the again.
Andrea A Quiceno says
Hi, I can not figure out why mine will not cook on the inside. I did everything that the recipe said. So frustrating.
Hmm is your griddle running to hot perhaps? If it is too warm, the pancakes will cook too quickly on the outside and be uncooked inside.
Staci says
I am currently making these using a modified flour recipe and am not having the best results. I made the oat flour in my vitamix (super easy!) but replaced the almond flour and GF flour with coconut flour… not a good idea. The flavor of the batter is insanely good but the coconut flour has been soaking up the liquid like a sponge and we are having to add more and more and more almond milk. It’s also taking forever for the pancakes to cook. I am looking forward to trying these again once I make the MB’s GF flour blend (I have Bob’s but always seem to find his chemical-tasting) – absolutely love your stuff!
Sarah says
Literally so delicious! My boys and I finished them all! Best vegan pancake recipe I’ve tried so far. Thank you xx
Yay! Thanks for sharing, Sarah!
Sri says
Can I use wheat flour instead of the flour mix mentioned in the recipe ??
Hi! We haven’t tried making this recipe with a wheat flour, but I’d recommend trying spelt or unbleached all purpose!
Q says
I just made these this morning for my son. They turned out well. I’ve always had a problem making vegan pancakes experimenting and so forth. They were so delicious! I will definitely make these again.
Great! Thanks for sharing!
Jennifer Whitman says
These were delicious. I added a bit of vanilla and I used Bob’s Red Mill, 1 to 1 gluten-free baking flour instead of the DIY flour. They were fabulous. So fun eating pancakes again! Eating vegan and healthy is the way to go. I feel so much better. Thank you for all your recipes.
Great! Thanks for sharing your changes, Jennifer!
Colleen says
These pancakes were excellent! My 10 month old baby loved them too!
Thank you
Yay! We are glad to hear that, Colleen!
Laura says
These look great! Planning to make them for my family this weekend! Thanks for sharing.
We hope you love them, Laura!
Matt K says
Made this without the almond flour ($$$) and they turned out wonderful. Stand mixer made it easy as pie. Took a pic if you wanna see :)
https://imgur.com/gallery/F6cNpcT
Alexandra says
Made these this morning for breakfast and they were amazing! Tasty and looked beautiful:) Thank you, Dana! :)
Lovely! Thanks for sharing, Alexandra!
Leslie says
These turned out perfect! I used apple sauce in place of the banana, and added cinnamon and chopped pecans. Delicious autumn breakfast!! Thank you for the great recipe, I will make these often!!
Thanks for sharing!! So helpful. xo!
Libera says
I am a huge pancake lover and decided this Tuesday morning was the perfect time to try this :) I followed the recipe using Arrowhead Mills Organic Oat Flour, Bob’s Red Mill Gluten Free All Purpose Flour, Almond Flour (Costco Kirkland Brand!) and I used 1 cup of homemade coconut milk that I make from scratch using a whole coconut I buy from a local market. Could not have been happier with the results. These turned out so fantastic! My husband, who is not vegan, really loved them. Definitely my new go to vegan pancake recipe, yay! Thank you!
Yay! thanks for sharing! xo
Shantell says
Amazing!!! I’ve had a fair share of pancakes and I have to say, this is one of the best recipes. I just used oat flour instead of a mixture. I’m also a lazy cook and this was super simple. Absolutely delicious.
Thanks, Shantell!
Gem Davies says
Omg. SO. FREAKING. GOOD! I’m a terrible cook and have never managed American style pancakes in any way but these came out perfect. I don’t understand. Obviously I had to try 3 more times? I Will eventually (maybe) share some with my son. Maybe.
We are so glad you enjoyed these, Gem!
Jaime says
Just made these and mixed in frozen wild blueberries. Holy moly they were so delicious! I was craving pancakes but when you order them out it’s hard to find vegan options and they are always cooked with/smothered in butter.. no thank you. These are probably my favorite healthier pancakes I’ve ever made at home. Love your recipes so much!
Thanks for sharing, Jaime!!
Trish says
Amazing and so easy!!! I really like the life-changing banana pancakes, too, but these were simpler to make. The substitutions I made successfully were using a scant 1/2 cup canned pumpkin instead of mashed banana. (I had part of a can left over from another recipe.) I did add 1/2 tsp pumpkin pie spice to go with that. I also subbed einkorn flour for the gluten-free and almond flours. I did add the full amount of liquid. They are SO good.
I have loved all the recipes I’ve tried from your site. Especially for baking. We make at least one of your recipes a week haha! We are not vegan, but my son is allergic to eggs, most nuts and intolerant to dairy, so you’ve been a huge help to us. When he was still sensitive to almost all the top 8 allergens, your black bean brownies saved his first birthday!!! Thanks!
Yay! Thanks for sharing!
RMomma says
My daughter has an oat allergy in addition to a gluten allergy. Is there a substitute for the oat flour? Could I use more of the GF or almond flour? If so, would the substitution be in equal amounts? Thanks!
I would think you could get away with blending a little GF blend and almond flour!
Debby says
Regarding making your own party flour: I have a Vitamix, but not the dry-goods blender. Does the regular blender work ok for oats? What about others dry goods? Thanks – Hope to make these this weekend!
Debby says
*Oat flour (Party flour does sound fun, though!)
Trisha says
That’s what I use. Works great!
Yep! I make my oat flour in my vitamix or blendtec. Any high speed blender is good!
Camille says
I followed the recipe exactly except for the almond flour which I replaced with almond powder and the pancakes were absolutely delicious :) Thank you so much!
Thanks, Camille!
Gabi says
Can I use more oat flour in place of the gluten free flour (I don’t have it at the moment)? Or maybe sub with tapioca flour? It looks lovely! :p Thanks!
I wouldn’t recommend tapioca flour – it can make things really gummy. But you could try more oat flour. Let us know how it goes!
Megan says
These look delicious! Can I use Bob’s Red Mill gluten-free flour? or does that not work? I have it on hand so thought I might try using it instead of buying ingredients to make a batch of DIY gluten-free flour this time around. Thanks!!
We haven’t tested it with that flour, but if you give it a try let us know how it goes!
Molly says
These are so yummy! I was looking for a pancake recipe that wasn’t loaded with sugars and carbs, but also didn’t taste like cardboard. This recipe is so easy. It is now my new go to! I make a bunch of them, freeze them, and pop them in the toaster for a quick breakfast. So good.
Thanks, Molly!
Lauren Burks says
I got all of my ingredients…and forgot the banana!! Is it possible to sub a flax egg + another wet fruit, like mashed raspberries? Thanks!
Applesauce would work best in place of banana!
Rachel says
What is the measurement for the amount of applesauce?
Thanks!
~1/2 cup should work! Adjust as needed for consistency.
Trisha says
Canned pumpkin worked well, too.
Vicki says
Thank you for this suggestion. I just made pumpkin bread yesterday and I never use up the whole can. Now I know what to do with the rest! Breakfast for dinner, kiddos!
Cassie Autumn Tran says
These look delicious! I love the idea of adding almond flour to the batter is such a wonderful idea. It would add a great nuttiness to the whole spheel of the recipe. Your pancakes always look phenomenal. Ready to dig in, even though it’s nearly 8:30 P.M. now!
Monica says
These are the BEST pancakes I have ever tasted. And I love that they are vegan and GF. Thank You!!!
Yay! Glad you enjoyed them, Monica!
Lou says
Thanks for the great recipe! Would it be possible to use only the oat and almond flour and omit the gf blend?
Melissa says
I was wondering the same thing. Did you get a response?
Hmm we haven’t tried and can’t say for sure.. but if you experiment with it, report back on how it goes! Good luck!
Leanne Krieger says
I will definitely try them as waffles and let you know. I have been looking for a good non-dairy pancake/waffle recipe. Box mixes are tasteless.
Leanne Krieger says
Can this recipe be made into waffles?
I didn’t test it but am sure it would work. Let us know if you try it!
Kate says
I would love to know about using normal flour as well. Right now my budget doesnt allow for almond flour ir making the gluten free flour you recommend…I wish it did!
See above!
Danielle says
If gluten sensitivity is not an issue, what type of flour and how much can be used in lieu of the gluten free blend?
See the above comments!
Kathy Alexander says
Hello! I am wondering about the almond flour, NOT almond meal note in your recipe. I have Bob’s Red Mill Almond Meal/Flour. So on the surface it appears to be both, but I am guessing that maybe it is not as fine as the flour you are recommending? Thank you in advance!
I prefer Wellbee’s almond flour. But if you try BRM brand let us know how it goes!
brook says
I’ve been using a less complicated version every Saturday for over a year — 1 egg (which is know is not strictly vegan, but they are locally sourced pastured hen eggs), 1 oz of oats, 3 oz banana (usually one smallish), mashed and stirred together (usually add a generous sprinkle of cinnamon and a dash of vanilla to the batter). These may not be as light and fluffy as yours, but I like them. :-)
After cooking they’re usually topped with 1 oz of nutbutter (like cashew, etc.) and 3 oz fresh berries. YUM!
Haven’t yet figured out an egg sub that really works with this recipe. Open to suggestions!
I have quite a collection of your other recipes and very much appreciate all the time and effort you put into research and presentation.
Andy says
These pancakes look wonderful. Can they be made oil free? Perhaps with applesauce?
Not sure! Let us know if you try it.
Britney says
Try aqua faba in place of oil!
Melanie says
Could oatbran be used instead of oat flour? I have tons of it and don’t know many ways of using it.
Not sure! Let us know if you try it.
Aide says
Could I leave out the baking powder for I reather not use chemical raisingagents?
This looks amazing
You do need something to help it rise or they’ll be flat. Let us know if you try anything!
Sindhu says
I have used curds and if left for 5 minutes, it does rise well. And the batter should be slightly lumpy not smooth
Alexa |Doorstep Organics says
I’ve tried making Banana oat pancake several times and it’s so good. But I usually use organic banana and oats. Anyhow, looking forward to more of your recipe.
Issy says
Hey! Can you just use all purpose flour if gluten isn’t an issue?
Angelina N Seeney says
Or whole wheat flour?
Yep! See the comment above.
Amy says
Always looking for a fabulous new pancake recipe! Have never tried a vegan pancake recipe before. Will this turn out ok if I make this with flour that contains gluten?
Yeah, I didn’t test it but am sure that’d work. I’d recommend swapping the gluten-free flour for a gluten flour (such as spelt or unbleached all purpose). If you try it let us know how it goes!
Stephanie says
I used 3/4 cup quick oats (which I food-processed to a flour), 3/4 cup all-purpose flour, and 1/4 cup whole wheat flour. The pancakes were excellent! My kids loved them and asked me to make them again.
Yay! Glad to hear it, Stephanie!
Jack F Eblen says
Make pancakes with kabocha squash :D!!!!!!
Sadie says
DO you think I could used thawed frozen bananas? I have a freezer full of them and would like to use them us.
Kim says
Yes- They will work!
thanks for sharing, Kim! I prefer fresh as frozen can add a bit more moisture to the batter so just keep that in mind and add more dry ingredients when and if needed.