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.
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!)
Click here to see all of my easy vegan gluten free pancake recipes and here for more delicious breakfast ideas!
How to Make Vegan Gluten Free Banana Oat Pancakes
Banana Oat Pancakes
Ingredients:
- 1 ½ cups unsweetened dairy-free milk (I use almond milk)
- 1 very ripe pureed banana
- 1 teaspoon vanilla extract
- 2 tablespoon melted coconut oil
- 2 tablespoon ground flax seeds
- 2 cups oat flour
- 1 tablespoon baking powder (see note below)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- fresh berries , coconut whip, or sliced bananas (all of these toppings are optional, but highly recommended!)
Instructions:
- 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 ⅓ 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.
Recipe Notes:
- 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.
Heather says
I love the ingredients of this recipe, and no added sugar or sweetener (other than the banana doing its thing 🙂
This works well for my family, I can add some pecan butter to mine and my kids can add a little syrup so everyone is happy. Thanks for sharing!
Gwen Leron says
You're welcome, Heather! Let me know how things go when you make them 🙂
Susan Alexander says
Hi there, I tried this and it was so gloopy!! I used very soft oats and just blended all the ingredients in one go.. Do you think this may be the reason? i.e if I blended the oats into flour first?
Also it had a strong baking soda taste and I see some recipes just ask for baking powder and not baking soda too. Do you think this could be to do with it and have you tried with just one?
Thanks so much!
Susan
Gwen Leron says
Hi Susan, I'm sorry to hear the recipe did not turn out as it should have for you. There are a few reasons why they would have turned out "gloopy"
1. The method you used. You need to mix the wet ingredients and set them aside for a few minutes before adding them to the dry ingredients. This is so the ground flax seeds can hydrate. If you do try the recipe again, follow the method exactly and all should be well 🙂
2. You mention that the recipe had a strong "baking soda" taste, but the recipe does not call for baking soda, it only calls for baking powder. If you did use baking soda instead of baking powder, that would be the reason the recipe did not work. If you do try again, be sure that you are using baking powder, not baking soda, and that the baking powder is fresh as it plays a very important role in this recipe, and that is to help the pancakes fluff up and not be gloopy.
I hope all of this helps, Susan! Feel free to get in touch with any more questions.
Susan Alexander says
Ah! I must have mixed up your recipes then as your other recipes have both baking soda and baking powder. So why did you use both in the others out of interest? Did you have more acid ingredients in it? Maybe the flour?
And like I said, I didnt have the flax in from the start and it was still gloopy so could it be just blending the flour with the wet that makes it this way?
Thanks so much!
Gwen Leron says
Hi Susan! When testing this particular recipe, I found that adding baking soda did not make a difference, the recipe turned out the same with or without it. So I left it out of the final recipe for simplicity. I think the major reason for the recipe not turning out for you was the use of baking soda instead of baking powder. Not mixing the flax with the liquid ingredients and then letting it sit would contribute as well, but the major reason is the baking soda. Anything else, let me know 🙂
Jas says
Thank you for this delicious recipe. I made it for my son last week and I almost ate all of it. It was at this time I realized he doesn’t tolerate flax seeds well. Do you have any suggestions to substitute for the flax?
Gwen Leron says
Hi Jas! I'm glad you and your son like the recipe! You can use chia seeds in place of the flax seeds 🙂
Jenny says
I was excited to try these this morning but was disappointed. They really didn’t have much flavor. I added another banana and some walnuts, almonds and some sugar and they were a little bit better.
Gwen @ Delightful Adventures says
Sorry to hear you didn't like them, Jenny. When I make them, they have tons of banana flavour with a hint of cinnamon. Did you follow the recipe exactly as written, other than your extra add-ins?
Deryn says
I've tried quite a few banana oat pancakes without much success, they often come out gooey and won't cook through or firm up. It looks like these rise up nicely though with some actual fluff, can't wait to try them! Thanks!
Gwen @ Delightful Adventures says
It took me a while to get them to be like this, but I'm happy I stuck with it 🙂 If you try them, let me know how it goes, Deryn!
Jill says
We just had these and they were a big hit. My hubby is a hemp seed fiend so I added 2 Tablespoons. Great recipe.
Gwen @ Delightful Adventures says
I'm so happy to hear they were a hit, Jill 🙂 Glad you and your husband liked them!
Emmeline says
Tried them this morning, it was delicious 😉
I actually made the batter the night before, let it sit in the fridge all night and made them for breakfast
Thank you
Greetings from Belgium x
Gwen says
Greetings from Canada, Emmeline! I'm so glad you like them and great idea to make the batter the night before and refrigerate! That will save some time in the morning. Thanks!
Olivia says
Made these and they were delicious, I didn't have oat flour or baking powder so I just used rolled oats. Thank you!
Gwen says
Glad you like them, Olivia! 🙂
Nicole says
I've been trying to go gluten free as much as possible, but we also have a strict food budget, that being said, I used your suggestion and made my own oat flour before making these. I added 1 tablespoon of P2B to it, and they were delicious! Thanks for the recipe!
Gwen says
Hi Nicole! It is definitely cheaper to make yourself, it's always a good thing to save $$. I can't imagine every buying it again. I am so happy you like the pancakes 🙂 Thanks so much for your message, it made me smile 🙂
Terry says
Thank You Gwen! I will definitely have to try these! Beautiful photo, and they look absolutely scrumptious! This recipe is pinned (my recipe "box").
Gwen says
Thank you, Terry! 🙂
Vanessa @ VeganFamilyRecipes.com says
These pancakes look perfect! Love that you added coconut oil and flax seeds as well 🙂 Pinning 🙂
Gwen says
Thanks so much, Vanessa! And thank you for pinning 🙂
Michelle says
Made them and enjoyed pancakes thanks
Gwen says
Glad you enjoyed them, Michelle! 🙂