Vegan blender banana pancakes are made with just 3 healthy ingredients, all thrown in your blender! Gluten free and naturally sweet.
Hello, friends! How are you doing? I feel like we don’t get asked that question often enough, and we definitely don’t answer it genuinely enough. I hope you’re doing well, and if not, I’m here to bring you a cute little stack of pancakes to hopefully brighten your day just a little bit!
First of all, let’s chat about breakfast. It’s is without a doubt my favorite meal of the day. Oats make an appearance 90% of the time, whether it’s in the form of a sweet slice of banana bread or my favorite breakfast bowl. But for days when pancakes are calling my name, vegan blender banana pancakes have become my go to!
Ingredients for vegan blender banana pancakes
- Rolled oats: you’ll blend the oats to flour consistency, which give the pancakes a great dense, satisfying texture.
- Banana: super ripe and spotty banana gives the pancakes sweetness and lots of banana flavor.
- Nondairy milk: milk brings the pancake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
Tips for making vegan blender banana pancakes
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour.
- Have fun with the toppings. Pancakes are always even better with whatever toppings you like. I love a drizzle of date syrup and more bananas, but any other fruit, nut butter, vegan yogurt, or vegan chocolate chips would also be great.
These vegan blender banana pancakes are perfectly soft and sweet, and they’ll definitely leave you satisfied. I love the simplicity of using the blender instead of multiple bowls, mostly for the fact that it means less time until I get pancakes in my mouth.
Xo,
Sara
Vegan Blender Banana Pancakes
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 1/2 cup nondairy milk – I used unsweetened almond milk
Instructions
- Combine all ingredients in a blender and blend until thick.
- Heat the griddle/pan to medium high, and use a 1/4 cup to portion out about 4 pancakes.
- Cook the pancakes for 5-8 minutes, until the edges begin to dry and bubble slightly.
- Flip the pancakes and cook another 5 minutes, or until golden brown to your liking.
- Add toppings and enjoy!
Hello!
I was wanting to try this recipe and wondered if Coconut Milk would work in the place of Almond Milk.
Hi Kristen! That should work fine, as long as it’s not the super thick type like coconut cream. If it’s like coconut milk from a carton it should work!
Wonderful!! We are about to try it now! Thank you for your reply ????
Any advantage to using a dash of baking powder?
I haven’t tried it just because I never keep it on hand, but go for it! I’d think it would make them a little more fluffy and thick 🙂 let me know how it goes!
Fair enough; will do.
Thanks❗️