These banana bread pancakes are light and fluffy, naturally sweetened, and made with wholesome ingredients! The recipe is vegan, gluten-free, and super easy to follow. Enjoy a tall stack topped with banana slices and warm maple syrup.
This post is sponsored by Oster Master Series Blender with Texture Select Settings. All views shared are my own.
There’s nothing quite like a tall stack of pancakes on a lazy morning, right? Today I’m bringing you vegan and gluten-free banana bread pancakes. They are delicious, fluffy, reminiscent of banana bread, and ready in under 30 minutes.
The best part about this recipe is that it’s ridiculously easy to follow. What makes the recipe so simple, you ask? The batter is created with a blender. That’s right, no whisking or mixing is required on your end. Simply add the ingredients to a blender and let the blades do the work. Let’s get started!
Quick and easy blender pancakes
To create these easy pancakes, I used the Oster Master Series Blender with Texture Select Settings. This blender allows you more control in the kitchen at the touch of a few buttons! The food mode provides you with the ability to choose between the smoothie or food chop function. Additionally, the texture mode allows you to select a thin, medium, or thick consistency. I also love the ability to easily control the blade speed by selecting a low, medium, or high blend. It’s user-friendly, affordable, and worked perfectly for these banana bread pancakes!
What ingredients are in vegan gluten-free banana bread pancakes?
These pancakes are guilt-free and nutritious. Instead of flour, we’ll use rolled oats which are packed with fiber. Also, there’s no need for overly processed sugar in this recipe; ripe bananas act as a natural sweetener. Take a look at the full ingredients list below:
- Rolled oats
- Ripe bananas
- Almond milk
- Apple cider vinegar
- Baking powder
- Maple syrup
- Vanilla extract
How to make banana bread pancakes
For the full recipe, scroll down to view the recipe card below.
One of my favorite things about this recipe is the simplicity of it. These pancakes are ready in under 30 minutes, require just 8 ingredients, and the batter is made with a blender. Let’s get into it!
Begin by adding all ingredients to a high-speed blender. This includes the rolled oats, ripe bananas, almond milk, apple cider vinegar, baking powder, maple syrup, vanilla, cinnamon, and salt.
Then, blend the ingredients to form a smooth and creamy batter. When using the Oster Master Series Blender with Texture Select Settings, choose the thin consistency setting. Set aside for at least 10 minutes. Note: allowing the batter to rest will thicken the consistency and create fluffier pancakes.
Meanwhile, warm a skillet on medium heat. Lightly grease with coconut oil to prevent sticking. Pour ¼ cup of the batter into round pancakes. Once bubbles begin to form on the surface of each pancake, flip to cook the other side for an additional 2-3 minutes.
Now for the fun part! Serve the pancakes in a stack with banana slices and warm maple syrup. See a list of alternative toppings below.
Tips for the best vegan banana oat pancakes
Here are a few tips for perfecting your banana bread pancakes!
How to prevent pancakes from sticking to a pan
Deformed pancakes are no fun! In order to create perfectly round pancakes that easily flip, first warm the pan on medium heat. Then, add a tablespoon of oil and swirl it around the base. After, make sure to pour out any excess oil. Next, use a ladle or a quarter cup to pour the pancake batter onto the skillet.
When should you flip a pancake?
Typically, pancakes require just a couple minutes to cook through. Once bubbles begin to form on the surface, it’s time to flip the pancake. Then, cook the other side for 2-3 minutes.
What can I put on my pancakes instead of syrup?
Personally, I think there’s nothing better than sliced banana and maple syrup on top of a pancake stack! However, there are several other delicious options to choose from. If you are looking for a low-sugar alternative to maple syrup, try one or more of the following:
- Warm berries (such as blueberries or raspberries)
- Non-dairy yogurt (such as coconut yogurt)
- Coconut flakes
- Cacao nibs
- Peanut butter or almond butter
- Chia seeds or hemp seeds
- Jam or jelly
More healthy pancake recipes
- Vegan Pumpkin Pancakes
- Blueberry Banana Pancakes (Vegan & Gluten-Free)
- Vegan Gluten-Free Chocolate Chip Banana Pancakes
More vegan breakfast recipes with bananas
- The Best Vegan Banana Bread
- Vegan Banana Chocolate Chip Muffins
- Vegan Gluten-Free Banana Bread
- Peanut Butter Banana Baked Oatmeal
- Chunky Monkey Baked Oatmeal
If you try these Vegan Gluten-Free Banana Bread Pancakes, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Enjoy a light and fluffy stack of banana bread pancakes! It’s a super easy recipe made with one blender and eight wholesome ingredients. Sponsored by the @OsterKitchen Oster Master Series Blender with Texture Select Settings.
- 2 cups rolled oats
- 2 ripe bananas
- ⅔ cup almond milk
- 1.5 tablespoon apple cider vinegar
- 1 tablespoon baking powder
- 1 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Coconut oil, for frying
- Add all ingredients to a high-speed blender.
- Blend to form a smooth and creamy pancake batter. Set aside for at least 10 minutes. Note: allowing the batter to rest will thicken the consistency and create fluffier pancakes.
- Warm a skillet on medium temperature. Lightly grease with coconut oil to prevent sticking. Pour ¼ cup batter into round pancakes. Once bubbles begin to form on the surface of each pancake, flip to cook the other side for an additional 2-3 minutes.
- Serve pancakes with banana slices, warm maple syrup, and any other desired toppings.
- Serving Size: 2 pancakes
- Calories: 183
- Sugar: 9g
- Fat: 2.5g
- Saturated Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
Keywords: banana bread pancakes vegan, banana oat pancakes
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