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Fluffy, soft and tasty vegan blender banana oat pancakes! Easily made in a blender with simple healthy whole food ingredients! Gluten-free
![vegan blender banana oat pancakes stacked on a white plate with bananas walnuts and whipped cream on top with a napkin fork and banana in the background](https://wholesomecrumbs.com/wp-content/uploads/2021/01/veganblenderbananaoatpancakes1-819x1024.jpeg)
You will want to pin this recipe for the next time you are craving warm fluffy vegan banana pancakes! These are so, SO good.
These vegan blender banana oat pancakes are gluten-free, oil-free, so soft and fluffy, incredibly delicious and ridiculously easy to make. As in, mash your bananas and throw everything in a blender easy. Minimal dirty dishes and a super easy cleanup after breakfast? YES. Sign me up.
This recipe is not new to my blog. I came out with a blender banana pancake recipe over a year ago, as one of my first recipes, actually. Here is the thing though- I am always learning and evolving in the kitchen and while the original recipe is tasty, the pancakes were a little dense and heavy. I knew immediately that this recipe needed a major upgrade to make them pillowy and soft, and here we are.
We absolutely LOVE these pancakes and I hope you do too! They are made with healthier ingredients but they do not taste “healthy” at all!
![fluffy vegan banana pancakes stacked on a white plate with bananas walnuts and whipped cream on top with a napkin fork and banana in the background](https://wholesomecrumbs.com/wp-content/uploads/2021/01/fluffyveganoatbananapancakes-819x1024.jpeg)
Ingredients
These delicious vegan blender banana oat pancakes are packed with whole food plant based ingredients! While the pancake batter is oil-free, cooking them with oil is optional. I choose to add a little coconut oil to my pan when I cook them so they don’t stick and because I love the taste it adds to the pancakes.
Rolled Oats: there is no flour in this recipe, just rolled oats! To make sure these are certified gluten-free, buy a brand that has the GF certification. I like this brand!
Ripe Bananas: you want these spotty! The riper, the more flavorful and sweet.
Pure Maple Syrup
Oat Milk: sweetened or unsweetened will work.
Apple Cider Vinegar
Baking Powder
Vanilla Extract
Ground Cinnamon
Pink Himalayan Salt
How to Make
Grab all of your ingredients and mash your 2 medium bananas. You want 1 cup mashed banana.
Add 1 cup mashed banana and the remaining ingredients into a high speed blender. Blend until completely smooth, about 1-2 minutes depending on your blender. The batter should resemble a thick smoothie and it should pour and spread easily. If it seems too thick- add a splash of milk and blend again until it thins out. If it seems to thin, add a tbsp or 2 of rolled oats and blend again until it thickens.
![](https://wholesomecrumbs.com/wp-content/uploads/2021/01/166B0359-6AA3-4EC0-857C-5DF486A08E07-819x1024.jpeg)
Let the batter rest undisturbed for about 10 minutes while you clean up the kitchen. Letting the batter rest is what gives us thick and fluffy pancakes!
Heat up a pan (no oil if you have a trusty non-stick pan or use a little coconut oil) over medium-low heat. Use 1/4 cup of batter per pancake. Cook for about 2-3 minutes, flipping when there are holes on the surface of the pancake and the other side is golden brown and firm enough for the spatula to get underneath. Then, cook the other side for about another 2 minutes, until golden brown.
This recipe makes about 10-11 medium size pancakes. I hope you enjoy these vegan blender banana oat pancakes!
If you are looking for more delicious vegan and gluten-free pancake recipes, check out these vegan fluffy oat flour pancakes and these vegan pumpkin pie pancakes!
PIN IT for later!
![](https://wholesomecrumbs.com/wp-content/uploads/2021/01/veganbananapancakespin-487x1024.png)
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
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Vegan Blender Banana Oat Pancakes [GF]
Equipment
- High Speed Blender
Ingredients
- 2 medium ripe bananas 1 cup mashed
- 2 cups rolled oats certified GF if needed
- 3/4 cup + 3 tbsp oat milk or any plant-based milk, sweetened or unsweetened will work
- 1/4 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 2 & 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp pink Himalayan salt
Instructions
- Mash your 2 ripe bananas and measure out 1 cup.
- Add 1 cup mashed bananas and the remaining ingredients to a high speed blender. Blend for about a minute or two, until the batter is completely smooth. The batter should resemble a thick smoothie and pour easily. It should not be thin and runny, or too thick to pour. See notes if your consistency is off.
- Let the batter rest undisturbed for about 10 minutes while you clean up (this will thicken a little more as it sits. If it's too thick to pour and spread, add a little milk).
- Heat up a pan over med-low heat, grease pan with coconut oil (or skip if you are oil-free and you have a trusty non-stick pan, I personally prefer to use a little coconut oil). Use 1/4 cup of batter per pancake.
- Cook for about 2-3 minutes, flipping when there are holes on the surface of the pancake and the other side is golden brown and firm enough for the spatula to get underneath. Then, cook the other side for about another 2 minutes, until golden brown.
- Serve with desired toppings- we like to use coconut cream, bananas and walnuts. Enjoy!
Notes
- If the batter seems too thick- add a splash of milk and blend again until it thins out. If it seems to thin, add a tbsp or 2 of rolled oats and blend again until it thickens.
I definitely saved this recipe! Looks delicious! Thanks for sharing!
Yay! 🙂 I hope you enjoy!
Wow!!!!! Thanks for the tip on letting the batter sit for 10mins
🙂 I hope you enjoy!!
Can I substitute lemon juice for apple cider vinegar? Or should I just leave out? Please
Hi! You can use lemon juice 🙂 Don’t leave it out because the acid reacts with the baking powder to make the pancakes fluffy. Enjoy!
These were delicious! Just made them for Valentines Day breakfast and added a little freeze dried strawberries to make them pink. My whole family enjoyed!
Love it! We did the same thing this morning, so funny! Thank you so much for your comment 🙂
I’ve tried so many oat cakes since starting my plant based journey and none compare to these !! They are truly fluffy and delicious! If you haven’t yet, you need to try.
These were so good! Yummy and healthy! I top them with sliced bananas and pecans. I’ve tried a few different vegan banana pancakes and these are the best I’ve tried. My non-plant based husband said they were good too. Thanks for the recipe!
Yay! I am so happy that you both enjoyed the pancakes, Hannah! Thanks so much for trying my recipe and thank you for leaving a rating and a comment 🙂
I’m about to try these 🙂
Can leftover better be stored in the refrigerator? If so, for how long?
Thanks
Definitely, for 3-4 days! You can freeze them, too!
Could I use honey instead of maple syrup?
You could, yes! I would just use a little less 🙂
These were delicious! I used about 1 1/4 cup of mashed banana and reduced the maple syrup to 1 T, and they were still plenty sweet! I needed to add a little bit of milk after the batter sat, but these were a great texture. Sometimes when I make blender or oat pancakes, the batter ends up being too thick and they take forever to cook. That wasn’t the case with these!
SO happy to hear you enjoyed them, Marni! Thanks for letting me know 🙂
Very tasty! Love the banana flavor in these.
Yay! 🙂
Super tasty, I switched regular oats out with thick and heart blueberry oatmeal and it was phenomenal, no syrup needed at all.
so glad you enjoyed! 🙂
Absolutely delicious!!! Added cocoa powder and chocolate chips!!!
Love these! I made them for me and my kids. My toddler asked if we could make them again while we were still eating them!
Yummy! Recently found you and this is the second recipe of yours I made today – both are winners. 🙂 Looking forward to trying many more!
I don’t often leave reviews, but these are so good and I wanted to tell you that we really love these! My grandson is allergic to eggs, milk and nuts – these are perfect! I make them whenever I can, whether or not he’s visiting.
I’m so sorry for my late reply but thank you so much for your comment and I am so happy you all love these!
Hi! Can’t wait to try this recipe! Was wondering if the batter could be frozen, and then thawed when needed? Thanks for any suggestions!
Hi! So sorry for my late reply. I’ve never tried freezing the batter unfortunately, I’m sorry!