Vegan banana pancakes

vegan banana pancakes

Vegan banana pancakes are flour-free, three ingredient super easy pancakes.  If you have been following my blog, you know that I do not recommend any diet, I don’t count calories and I am rather focused on just telling you how certain ingredients can benefit your health. I also do not shy away from flour or sugar. Now that I got that out of the way, I can tell you more about the recipe.

My everyday go-to breakfast is oatmeal with a bunch of seeds, fruit and peanut butter. Personally for me, these pancakes were just a different way of having an oatmeal. I will not claim that they taste like regular pancakes or that they will satisfy your pancake craving. However, for those of you who are gluten-free, vegan and/or avoid flour and animal products for any reason –  this might be just the right thing.

Vegan banana pancakes are super easy to whip up and they require only a few basic ingredients. This makes them an ideal breakfast when you’re short on time. You can of course get creative with the toppings.

Some health benefits

Given the name of the recipe, it is only fitting to write down all the health benefits of a banana. Bananas contain a fair amount of fiber and several antioxidants, including flavonoids and amines. Despite their higher carb content, bananas won’t cause major spikes in blood sugar levels in healthy individuals.

Resistant starch, the type of fiber found in unripe bananas, is a prebiotic. Prebiotics escape digestion and end up in your large intestine, where they become food for the beneficial bacteria in your gut.

What’s more, pectin — a fiber found in both ripe and unripe bananas — may help prevent constipation and soften stools. Some test-tube studies even propose that pectin may help protect against colon cancer, although research in humans is still needed to confirm this benefit.

No study has directly tested bananas’ effects on weight loss. However, this fruit does have several attributes that could make it a weight-loss-friendly food. For example, bananas have relatively few calories. The average banana has just over 100 calories, yet it’s nutritious and filling . Eating more fiber from vegetables and fruits has repeatedly been linked to lower body weight and weight loss.

Potassium is a mineral that’s vital for heart health, especially blood pressure management. Despite its importance, few people get enough potassium in their diet. Conveniently, bananas are a great source of potassium.

A piece of advice

Even though this is an easy three-ingredient recipe, it is still useful to share a few tips and tricks.

Do not use too much oil. I recommend you dip a kitchen towel in a bit of oil and then lighlty smear your non-stick pan with it. Or just do a tiny little sip and roll it around the pan. You do not want your pancakes to absorb a ton of oil or to swim in it.

Use any brand of vegan milk that you like. I prefer soy milk for my oatmeal, and also for this, but you do not have to stick to that. Use your favorite.

Depending on your blender, you may have to pause a few times in order to scrape down the ingredients from the blender cup.  If you need the vegan banana pancakes to be a bit more fluffy, you can always add a pinch of baking powder. I did not do this.

For a small pancake (like mine), pour 2 tablespoons in the heated pan. Let them cook until the upper side starts to dry up and you can easily flip them. Cook them on the other side for about a minute, or until they get brown-ish/gold-ish spots.

The toppings are also up to you. I decided on some peanut butter, berries and maple syrup, and I quite liked that. Feel free to experiment. You may want to avoid the savory toppings, since the pancakes are sweet because of the banana. Or don’t if you feel adventurous, who am I to tell you.

These measurements are enough to make about 8 small vegan banana pancakes. But of course, that depends on the size you decide on. If you need more than that, I suggest you double the measurements. This amount was just about enough for me.

Vegan banana pancakes

Recipe by Margo DrobiCourse: Sweet, Sweet


  • 130 g of oats

  • 135 g of a banana

  • 170 ml of soy milk

  • A few shakes of cinnamon

  • Olive oil (or any cooking oil)

  • Fruit of your choice

  • Peanut butter

  • Mapple syrup

  • Any topping of your choice


  • Start off by putting the oats in a blender. Blend until you get oat flour, with no whole oats left behind. Cut the banana into several smaller pieces. Add the banana and cinnamon to the blender with the oat flour and pour the soy milk over everything.
  • Blend everything until you get a smooth, homogenous pancake batter. You should be able to pour it. Transfer to pancake batter to a bowl, and let it rest there for about 10 minutes.  Meanwhile, dip a paper towel in some olive oil and lightly grease the non-stick pan. Heat the pan to medium heat.
  • Blend everything until you get a smooth, homogenous pancake batter. You should be able to pour it. Transfer to pancake batter to a bowl, and let it rest there for about 10 minutes.  Meanwhile, dip a paper towel in some olive oil and lightly grease the non-stick pan. Heat the pan to medium heat.
  • Place two tablespoons in the pan to make one small pancake.  Cook it untill the upper side dries up a bit. Gently flip the pancake with a spoon and cook it from the other side for about a minute, or until it becomes slightly golden-brown.  Remove the pancake from the pan.
  • Repeat this process until you run out of batter. If necessary , grease the pan a few more times. Place the vegan banana pancakes on a serving plate. Sprinkle them with some fruit, maple syrup, peanut butter and other toppings of your choice.

If you liked this recipe, make sure you check out my other recipes like:

– vegan fluffy pancakes

– vegan matcha crepe cake

– vegan Lotus cheesecakes

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan banana pancakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.

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