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
Ingredients
- 2 medium ripe bananas
- 1 1/2 cup rolled oats
- 1 2/3 cup plant-based milk
- 1 tbsp chia seeds
- 1 tbsp baking powder
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- small pinch of salt
- vegetable oil for cooking
To serve
- maple syrup
- extra banana slice
- walnuts
Instructions
- Combine all ingredients in a high speed blender and blitz until completely smooth, this can take up to 1 minute or so. The batter will be thick – add extra milk if needed to get it smooth.
- Lightly coat a pan with vegetable oil and place over medium-low heat. Once pan is hot, add roughly 1/3 cup of the batter for each pancake and cook for 2-4 minutes until pancakes rise slightly you see a few bubbles along the edges.
- Flip and cook on the other side until light golden on both sides. If you find they're getting stuck or going too dark, reduce the heat to low. If there is any smoke coming off the pan, then this is also a sign it is too hot – take it off the heat so it can cool for a moment, wipe it with some kitchen paper to clean and then add some more oil and start again.
- Take the pancakes off and add a little more oil for the next batch, repeating the process until you've finished the batter. Serve with maple syrup, sliced banana and walnuts.
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!❣️