Vegan 5 Ingredient Banana Oat Pancakes are vegan, wholesome, and so easy to make! With just a few pantry staples, you’ll have soft, fluffy pancakes ready in minutes. Rolled oats and banana slices make it a healthy breakfast. Top with vegan butter and maple syrup for a simple, satisfying start to your day!
Who doesn't love fluffy pancakes? Kalabasa Pancakes, Ube Pancakes, and Butter Pecan Pancakes are just some! Now we’re adding more new recipes like this to the mix.
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What are the Vegan 5 Ingredient Banana Oat Pancakes?
These pancakes are soft, fluffy, and made without eggs or dairy. They are not a traditional Filipino recipe. But many Filipinos love them for breakfast or merienda.
The main ingredient is ripe banana. It gives natural sweetness. Oats make this recipe filling and healthy. It's a simple, plant-based dish that’s perfect for all ages. You can also turn oats into oat flour using a food processor for a smoother batter.
Add a splash of vanilla extract or honey if you want more flavor. Both work great with banana and oats. You can also mix in a scoop of protein powder to make it more filling.
History of Vegan 5 Ingredient Banana Oat Pancakes
This recipe became popular in health-focused kitchens, especially in the US. Home cooks wanted a quick pancake recipe with fewer ingredients. Many were looking for a plant-based, nutritious breakfast.
Over time, this version with banana and oats spread online. It’s now a go-to dish for anyone craving a fast and nourishing meal.
Substitutions
- Soy milk – Use almond milk, oat milk, or any plant-based milk.
- Oatmeal – Use certified gluten-free oats if needed.
- Bananas – Swap with ½ cup applesauce for a banana-free version.
- Baking powder – Use ¼ teaspoon baking soda + ½ teaspoon lemon juice as a substitute.
Variations
- Blueberry oat pancakes – Fold in fresh or frozen blueberries before cooking.
- Chocolate banana pancakes – Add 1 tablespoon cocoa powder or sprinkle in dark chocolate chips.
- Spiced pancakes – Add ½ teaspoon cinnamon or pumpkin spice for extra warmth.
- Mini pancakes – Make silver-dollar-sized pancakes for kids or snacks.
Storage
- These pancakes don’t freeze well for more than 1 month. Store leftovers in an airtight container. Keep them in the fridge for up to 2 days.
- Reheat over medium-high heat. Add a little coconut oil to bring back the crisp edges.
Ingredients
Listed below are all the ingredients you will need:
- Ripe bananas
- Oatmeal
- Baking powder
- Salt
- Soy milk
- Vegan butter (for greasing the pan)
- Maple syrup (for serving)
See recipe card for quantities.
Instructions
Make the Batter
Toss ripe bananas in a food processor or high-speed blender.
Pour in the oatmeal, baking powder, pinch of salt, and soy milk.
Blend until smooth. The batter should have a pancake-like texture. If it’s too thick, add a splash of milk. If it’s too thin, let it rest for a few minutes to thicken.
The batter will resemble a regular pancake batter when it's finished blending. If there are still chunks, keep blending until it's smooth.
Cook the Pancakes
Preheat a non-stick or lightly greased pan over medium-low heat. Scoop ¼ cup of batter onto the pan for each pancake.
Cook for 2–4 minutes until bubbles form and edges begin to firm. Flip and cook for 30 seconds to 1 minute, or until golden brown.
Then serve warm with maple syrup and a pat of vegan butter, if desired.
Hint: Use very ripe bananas for the sweetest flavor and smoothest batter texture. The more spotty and soft, the better!
⭐ Top Tip
Blend the batter just until smooth. Don’t overdo it, or the oats may turn gummy. Let the batter sit for 2 minutes before cooking.
This helps it thicken and makes flipping easier. Try doubling the batch if you want to meal prep for a few days.
FAQ
More Breakfast Recipes
Vegan 5 Ingredient Banana Oat Pancakes
Ingredients
- 2 ripe bananas
- 1 cup oatmeal**
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup soy milk
- vegan butter (for greasing the pan)
- maple syrup (for serving)
Instructions
Make the Batter:
- In a high-speed blender, combine bananas, oatmeal, baking powder, salt, and soy milk.
- Blend until the batter is smooth and reaches pancake consistency.
Cook the Pancakes:
- Preheat a non-stick or lightly greased pan over medium-low heat.
- Scoop ¼ cup of batter onto the pan for each pancake.
- Cook for about 2–4 minutes on one side until bubbles form and edges begin to firm.
- Flip and cook the other side until golden brown (about 30 seconds to 1 minute).
Serve:
- Serve warm with maple syrup and a dollop of vegan butter, if desired.
Notes
Storytelling Time!
I love pancakes! I grew up eating pancakes every other Saturday right before we went to church! My grandma always made them, and she made them very thin and crispy- almost like crepes.
Many years later, I started making pancakes myself, but I usually made them dairy-free because I was trying to remove eggs and dairy milk from my diet (I was challenged by a book I read, but more on that in another post).
After trying many different kinds of pancake recipes, I found adding bananas made the pancakes even better!! Okay, I have to admit I LOVE bananas!! I eat them almost every day in smoothies, ice cream, bread, you name it. 😄
Lainey says
yummy!
Yani says
Looks yummy and filling!
Lainey says
Thank you, Yani! I really appreciate your support. 🙂
Eva says
I used vitamix, but this didnt become batter, rather a goo that stuck to the pan
Anonymous says
Turned out brilliant!!!
Lainey says
Awww, thank you!!!! What meal of the day did you have this vegan oatmeal pancake? Because for me, it's not just good for breakfast, it's also delicious as a snack 😉 Thank you so much for swinging by!
Lydia says
I love these pancakes! I was trying to find a healthy recipe after finding out the whole wheat box mix I used had whey protein (not vegan). These are so healthy and so yummy!! And they're still perfect reheated in the toaster the next day.
Lainey says
Hey Lydia! I appreciate your kind words. I hope you test out other recipes from my blog. Please do tag me when you do xx Lainey
Patricia says
These were the perfect breakfast on a snow-day-off of school. Two-banana vegan hotcakes are delicious topped with nut butter and a drizzle of pure maple syrup. Thanks for sharing this! With love from the Green Mountain State.
Patricia says
... forgot to mention: I stirred in a spoonful each of hemp and chia seeds for an extra boost (^_^)
Lainey says
Hi Patricia! You're welcome. That's great! Hope you can share some photos if you make them again. Thank you also for visiting my blog. What's your favorite breakfast recipe so far?
Izzy says
How many does this serve? I can't see it anywhere.
Lainey says
Hi Izzy, I'm sorry for the late response. This recipe can yield 12-16 medium size pancakes. Thank you for visiting my blog. I appreciate it. I hope you can try this recipe. 🙂
Tharina says
How much calories does this contain? 🤍🤍🤍
Lainey says
Hi Tharina,
It has 69 kcal per medium size pancake. Do you love pancakes too?
september says
It's really good and very easy to make. 🤗😍
Lainey says
Yay! Thanks for trying out this recipe, September. I really appreciate it. Hope you can try my other recipes. Enjoy!
Marilyn says
Hello,
Can you almond milk for this recipe instead of soy milk?