Sweet, inviting, and made for sharing, Vegan Banana Oat Pancakes (Gluten-free) is a vegan, vegetarian American breakfast made with medium ripe banana, old fashioned oats, and almond flour. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: Not specified
  • Yield: 6
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 1 medium ripe banana
  • 1 cup old fashioned oats (, certified gluten-free if needed)
  • 3 tbsp almond flour (, (or other nut flour or pumpkin seed flour - i havent tested with these))
  • 1 tbsp tapioca starch (, or cornstarch)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon or vanilla extract (, or other spice blends of choice such as pumpkin pie spice or chai spice)
  • 1 tsp lemon juice
  • 3/4 cup non dairy milk such as almond milk (, soy milk, light coconut milk or oat milk)

Method

  1. Add everything to a blender. Blend everything for a minute. Add a tbsp maple syrup for sweeter if you like. Let sit for 5 mins, then blend again until smooth.
  2. Heat a thick bottom skillet over medium heat. Grease if needed. Add a ladleful of the batter. Cook for 2 tot 3 minutes, cover the pan to help keep the moisture in and cook the pancakes faster. When the pancake batter gets bubbly, slip and cook for another 2 mins. (Cooking time varies with pans and stoves)
  3. Stack and serve immediately with maple syrup, vegan butter, fruits or toasted nuts.
  4. Variations: Add spices or blends of choice for flavor, add some candied fruits, chocolate chips or nuts to the batter for variation

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.