Vegan Banana Oat Pancakes Recipe

Measure the rolled oats and place them in a blender or food processor. Pulse until they reach a coarse flour-like texture (about 20–30 seconds).

In a large mixing bowl, combine the oat flour with the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt. Whisk to distribute evenly.

In a separate bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps remaining.

Add the plant milk, applesauce, maple syrup, oil, and vanilla extract to the mashed bananas. Whisk until uniformly combined. If using ground flaxseed, whisk it in now and let sit 3–5 minutes to hydrate (it will thicken slightly).

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. If the batter seems too thick, add up to 2 tablespoons more plant milk to reach a thick but pourable consistency. If too thin, add 1 tablespoon flour.

Fold in optional add-ins (chopped nuts or berries) gently so they are evenly distributed.

Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface with about 1 teaspoon oil or non-stick spray and wipe off excess with a paper towel so the pan is lightly coated.

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. If adding blueberries, press 3–5 berries into each pancake immediately after pouring.

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Carefully flip with a spatula and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed to prevent burning; medium-low may be necessary after the first batch.

Transfer cooked pancakes to a plate and keep warm in a low oven (90–100°C / 200°F) while you finish the remaining batter.

Stack pancakes on serving plates. Top with fresh seasonal fruit, a drizzle of maple syrup, and a sprinkle of chopped nuts if using.

Serve immediately while warm. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 3 days or frozen between parchment and reheated in a toaster or oven.