Why You'll Love It
- Incredibly fluffy texture without any eggs or dairy
- Six delicious variations to suit every taste
- Simple ingredients you likely already have
- Perfect for meal prepping and freezing
*'My kids devoured these! I can't believe they're vegan and so nutritious.'*
Essential Ingredient Guide
- Oat flour: Gives a soft, tender crumb and mild sweetness. I like to make my own by blending rolled oats until fine, but store-bought works just as well.
- Ripe banana: Acts as a natural binder instead of eggs and adds sweetness. The spottier the banana, the better the flavor, honestly.
- Plant-based milk: Oat milk or almond milk blends beautifully. Make sure it's at room temperature to help the batter come together smoothly.
- Baking powder: This is what gives our pancakes their lift. Check that it's fresh for the best fluffiness.
- Maple syrup: A touch in the batter adds depth, but it's really all about the pour at the end. Use the real stuff, it makes a difference.
- Vanilla extract: That warm, comforting scent is half the experience. A good quality extract makes all the difference here.
Complete Cooking Process
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Ingredient Readiness:
Let your plant-based milk come to room temperature and mash your banana until it's completely smooth. These small steps help create a uniform batter that cooks evenly.
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Flavor Development:
The moment the batter hits the warm griddle, the vanilla and banana aromas start to bloom. This is when the kitchen begins to smell like home.
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Texture Control:
Waiting for those little bubbles to form and pop on the surface is crucial. That's your sign that the bottom is perfectly golden and it's time to flip.
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Finishing Touches:
A pat of vegan butter melting into the stacks, a generous drizzle of maple syrup - this is where the magic really happens.
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Serving Timing:
Pancakes are best served immediately, straight from the griddle to the plate while they're still steaming gently.
- Don't overmix the batter - lumps are perfectly fine and prevent tough pancakes
- Let the batter rest for 5 minutes after mixing to allow the flour to hydrate
- Use a measuring cup or ladle for evenly sized pancakes every time
- Keep finished pancakes warm in a 200°F oven while you cook the rest
Pro Tips
I've learned that patience is key with pancakes. Rushing the process never turns out well. Letting the batter rest feels like one of those small kitchen rituals that grounds you. And you know, keeping the cooked ones warm in the oven means everyone gets to eat together, which is half the point of a pancake breakfast anyway. The griddle temperature matters too. Too hot and they brown before cooking through; too cool and they turn out pale and doughy. After years of Saturday mornings, I can tell just by hovering my hand over the pan. But if you're new to this, a medium heat is your safest bet. A little trial and error never hurt anyone, and even the 'mistakes' still taste pretty wonderful.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The batter will be thicker than traditional pancake batter - this is normal
- These freeze beautifully for quick weekday breakfasts
- Don't press down on the pancakes while cooking - let them rise naturally
- Fresh fruit folded into the batter may release moisture and require slightly longer cooking
Frequently Asked Questions
→ Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend instead of the oat flour. Bob's Red Mill works wonderfully. The texture might be slightly different, but still delicious.
→ My batter seems too thick. Should I add more liquid?
The batter is meant to be on the thicker side to create fluffy pancakes. If it's truly difficult to pour, add an extra tablespoon of plant-based milk, but resist the urge to make it too thin.
→ Can I omit the banana?
The banana acts as a binder. You can substitute with ¼ cup applesauce or 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water (let it sit for 5 minutes to thicken).
→ Why did my pancakes turn out gummy?
This usually means the griddle wasn't hot enough or the pancakes were flipped too early. Wait for those bubbles to form and pop before flipping.
→ Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately the night before, but combine them just before cooking. The baking powder starts working immediately, so resting too long can affect fluffiness.
→ What's the best way to reheat leftovers?
The toaster or a warm oven works best. Microwaving can make them rubbery. A quick toast brings back that lovely crisp edge.
Chef's Tips
The batter thickens as it sits - you can add a tablespoon more plant-based milk if it becomes too thick to pour,For crispier edges, use a lightly oiled cast iron skillet,Leftover pancakes freeze beautifully for up to 3 months
Nutrition Facts
per serving
280
Calories
7g
Protein
45g
Carbs
8g
Fat
Taste Profile
Comfortingly sweet with warm vanilla and banana notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Texture will be slightly denser but still delicious
Use ¼ cup applesauce or 2 tbsp ground flax + 5 tbsp water
Adjust to taste as sweetness levels may vary
Recipe Variations
Try these delicious twists on the original
Blueberry Lemon
Fold in fresh blueberries and lemon zest for a bright, fruity twist that bursts with flavor.
Chocolate Chip
Add vegan chocolate chips and a touch of cocoa powder for a treat-like breakfast that feels indulgent.
Apple Cinnamon
Incorporate finely chopped apple with warm spices for a classic fall flavor combination.
Banana Nut
Extra banana slices and walnuts create a hearty, satisfying pancake with wonderful texture.
Pumpkin Spice
Pumpkin puree and warming spices make these perfect for autumn mornings.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough pancakes
- Flipping too early before bubbles form
- Cooking at wrong temperature - too hot or too cool
- Pressing down on pancakes while cooking
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients up to a week ahead. The wet ingredients can be prepared the night before and stored separately. Combine just before cooking for freshest results.
Leftover Ideas
Reheat in a toaster or warm oven to restore crisp edges. Great for quick breakfasts throughout the week.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, mash banana
Mix batter and let rest while heating griddle
Cook pancakes in batches, keeping finished ones warm
Serve immediately with desired toppings
Healthy Vegan Pancakes: 6 Easy and Delicious Breakfast Recipes
Warm, fluffy vegan pancakes that feel like a Sunday morning hug. No eggs, no dairy, just simple ingredients that come together in one bowl. I've been making these for years, and they never fail to bring everyone to the table with sleepy smiles.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Base Pancake Batter
- 01 2 cups oat flour
- 02 2 tablespoons baking powder
- 03 ¼ teaspoon salt
- 04 1 very ripe banana, mashed
- 05 1 ¾ cups unsweetened plant-based milk (oat or almond)
- 06 2 tablespoons maple syrup
- 07 1 teaspoon vanilla extract
- 08 2 tablespoons neutral oil (plus more for cooking)
Blueberry Variation
- 01 1 cup fresh blueberries
- 02 Zest of 1 lemon
Chocolate Chip Variation
- 01 ½ cup vegan chocolate chips
- 02 1 tablespoon cocoa powder
Apple Cinnamon Variation
- 01 1 small apple, finely chopped
- 02 1 teaspoon cinnamon
- 03 ¼ teaspoon nutmeg
Banana Nut Variation
- 01 1 additional ripe banana, sliced
- 02 ½ cup chopped walnuts
- 03 ½ teaspoon cinnamon
Pumpkin Spice Variation
- 01 ½ cup pumpkin puree
- 02 1 teaspoon pumpkin pie spice
- 03 ¼ teaspoon ginger
Instructions
In a large bowl, whisk together the oat flour, baking powder, and salt. In another bowl, mash the banana until smooth, then whisk in the plant-based milk, maple syrup, vanilla, and oil.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don't overmix - a few lumps are perfectly fine. Let the batter rest for 5 minutes while you heat your griddle.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil. Pour about ¼ cup of batter for each pancake. If you're adding mix-ins like blueberries or chocolate chips, sprinkle them onto the pancakes now.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes until golden brown. Transfer to a warm plate.
Repeat with remaining batter, greasing the pan as needed. Serve warm with maple syrup and your favorite toppings. These pair wonderfully with other fun breakfast treats for a special occasion.
Notes & Tips
- 1 The batter thickens as it sits - you can add a tablespoon more plant-based milk if it becomes too thick to pour
- 2 For crispier edges, use a lightly oiled cast iron skillet
- 3 Leftover pancakes freeze beautifully for up to 3 months
Tools You'll Need
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Large mixing bowls
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Whisk
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Measuring cups and spoons
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Non-stick skillet or griddle
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Spatula
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Large spoon or ladle
Must-Know Tips
- Don't overmix the batter - gentle stirring prevents toughness
- Wait for bubbles before flipping - patience gives you perfect pancakes
- Keep cooked pancakes warm in a low oven - ensures everyone eats together
Professional Secrets
- Room temperature ingredients blend more smoothly
- Let batter rest for fluffier results
- Use an ice cream scoop for evenly sized pancakes
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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