Healthy, easy banana pancakes are basically blended oatmeal and vegan-friendly! If you want to switch things up, you might also love my Pumpkin Pancake Bites—they’re bite-sized and perfect for snacking or breakfast on the go. Or try my Air Fryer Pancakes recipe for fluffy, quick pancakes with minimal efforts.
Ingredients You’ll Need
The full recipe card (with all the details) is at the bottom — but here’s a quick look at what you’ll need:
- Ripe bananas
- Rolled oats
- Plant-based milk
- Chia seeds
- Baking powder
- Apple cider vinegar
- Vanilla extract
- Salt
- Vegetable oil (for cooking)
- Maple syrup
- Sliced banana
- Walnuts
Instructions
Let’s make these banana oat pancakes together — it’s super easy, I promise. I’ll walk you through each step below, and when you’re ready for the exact details like measurements and cooking times, they’re all in the recipe card at the bottom.
Step One: Add all the batter ingredients to a high-speed blender — bananas, oats, chia seeds, plant milk, and the rest. Blend until smooth and creamy. If it’s too thick, just add a splash more milk.
Step Two: Heat a non-stick pan over medium-low with a bit of oil. Pour in about ⅓ cup of batter per pancake and gently spread it into a circle.
Step Three: Cook until bubbles form around the edges and the top looks set.
Step Four: Flip and cook the other side until golden brown. If things are sticking or browning too fast, lower the heat. Wipe the pan if needed and add more oil between batches.
Step Five: Top it off with maple syrup, banana slices, and chopped walnuts. Enjoy!
Blender Oat Banana Pancakes
Equipment
- Blender
Ingredients
- 2 medium bananas ripe; approx. 1 cup mashed; 227 g
- 1 ½ cups rolled oats old-fashioned; approx. 135 g
- 1 ⅔ cups plant-based milk any variety; approx. 380 mL
- 1 tbsp chia seeds approx. 11 g
- 1 tbsp baking powder approx. 12 g
- 1 tsp apple cider vinegar approx. 5 g
- 1 tsp vanilla extract approx. 5 g
- ⅛ tsp salt small pinch; approx. 0.5 g
- 1–2 tsp vegetable oil for cooking; per batch
To serve
- maple syrup to serve; optional
- banana sliced; to serve; optional
- walnuts chopped or whole; to serve; optional
Instructions
- Add the bananas, oats, plant-based milk, chia seeds, baking powder, vinegar, vanilla, and salt to a high-speed blender. Blend until the mixture is completely smooth, about 45 seconds to 1 minute. The batter will be thick—if needed, add a splash of milk to help it blend.
- Lightly coat a non-stick skillet or griddle with vegetable oil and place over medium-low heat. Once hot, pour in about ⅓ cup of batter per pancake.
- Cook for 2–4 minutes, or until a few bubbles form around the edges and the bottoms are golden. Flip carefully and cook for another 2–3 minutes on the second side. Adjust heat as needed to avoid burning—if the pan smokes or the pancakes brown too quickly, lower the heat and let the pan cool slightly.
- Repeat with remaining batter, adding more oil between batches as needed. Serve warm with maple syrup, banana slices, and chopped walnuts if desired.
Janet k. says
Nailed it, so tasty thank you!!
Umair says
Liz, this was incredibly tasty! Appreciate it.
Hong Nguyen says
Absolutely obsessed with this recipe and have been sharing it widely among friends and family
Laura Tengzelius says
Easy, jummy and quick!❣️