Pancakes make regular appearances around here. And not just at breakfast. Sometimes it’s a special weekend lunch. Or sometimes it’s part of a “breakfast for dinner” evening. If you haven’t had pancakes outside of breakfast, I highly recommend it. I also highly recommend these vegan gluten free banana oat pancakes the next time a pancake craving hits.
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In my “How to Make Oat Flour” post, I told you that I had been experimenting with oat flour in my recipes. It has been an interesting process. Oat flour has been a bit tricky to work with (for me, anyways!) when it’s the only type of flour in a recipe, but I stuck with it, thankfully. One of the results of my persistence are these beauties.
Growing up, pancakes were a rare treat, but these days, I make them quite often — and my kids aren’t complaining.
Want to cheer the kids up on a rainy school morning? Pancakes.
Not sure what to make for lunch? Pancakes.
Need a quick meal idea the night before grocery day and you don’t feel like pretending you are a contestant on “Chopped?” Pancakes.
Pancakes make everything better.
There are four things you need to know before you make these banana oat pancakes:
1. The texture of pancakes made with just oat flour is not quite like your regular wheat flour pancakes, it’s actually quite different. Pancakes made with just oat flour are more dense and hearty. Which is perfect for a meal because they fill you up — especially if you pair them with some fresh berries or another type of fruit.
2. Don’t ever buy oat flour in the store. You can make it at home for less money and it’s so simple. Click to learn how to make oat flour.
3. Be sure that your baking powder is fresh when making this recipe. This is a very important ingredient because oat flour pancakes need as much “lift” as possible. Not sure how to test your baking powder? Click to learn how to tell if your baking powder is still good.
4. This recipe is a great use for one of those overripe bananas sitting in your freezer. Click here if you’re not sure what I’m talking about!
Now you’re all set to make your own gluten free vegan banana oat pancakes. I hope you love them! (and if you’re looking for regular vegan banana pancakes or plain pancakes, be sure to check out my banana pancakes and regular fluffy pancake recipes!)
How to Make Vegan Gluten Free Banana Oat Pancakes
Banana Oat Pancakes
- 1 1/2 cups unsweetened non-dairy milk (I use almond milk)
- 1 very ripe pureed banana
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- 2 tbsp ground flax seeds
- 2 cups oat flour
- 1 tbsp baking powder (see note below)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- fresh berries , coconut whip, or sliced bananas (all of these toppings are optional, but highly recommended!)
- Heat oven to the "warm" setting. If your oven does not have a warm setting, set to 200 degrees. This is so you can place your cooked pancakes in the over after they finish so they stay warm.
- Whisk milk, pureed banana, vanilla, coconut oil, and ground flax seeds in a small bowl, whisking enough to incorporate the flax seeds. Set aside and let sit for 5-minutes.
- Lightly coat surface of pan with a very small amount of oil (I use a cast iron skillet, so oiling is not necessary if you use one too)
- Heat the skillet to medium-high heat.
- Add oat flour, baking powder, cinnamon, and salt to a large bowl. Mix until combined.
- Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
- Ladle about 1/3 cup of the pancake mixture into the center your pan.
- As each pancake finishes, place it in the heated oven to keep warm.
- Continue making until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
- Serve with maple syrup and optional fresh berries and/or slices bananas.
- Be sure that your baking powder is fresh when making this recipe. This is a very important ingredient because oat flour pancakes need as much "lift" as possible. Not sure how to test your baking powder? Click to learn how to tell if your baking powder is still good.
- Everyone's pan will heat and cook differently. I use a thick, cast-iron pan, and I usually turn mine after about a minute, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it.