Vegan Banana Pancakes

Your new favorite pancakes – four ingredients come together to create the most fluffy, textured, flavorful, HEALTHY vegan banana pancakes you can adapt to your favorite flavors and tastes! This stack is gluten free (with GF oats), and naturally sweetened.

Pancakes 1

These vegan banana pancakes…where do I start?! They’re so easy you’ll feel like you did something wrong, that is until you cook them up and get the most delicious, fluffy, dense cakes you’ve ever had without any of the horrible for you ingredients typical in a lot of pancake recipes. No butter, flour, or oil here, friends!

I’ve literally made these pancakes every weekend for longer than I can remember, speaking to how truly quick and easy they are – I’m a hangry monster after I work out and always need a breakfast that’s delicious, satisfying, but fast – these fulfill all of those requirements.

Pancakes 2

The batter starts with a cup of oat flour – 1 cup of oats thrown in the blender and chopped up into flour-like consistency. Next I mixed in one mashed banana with a fork to make sure it’s evenly distributed in the flour – this is our sweetener, so be sure to use a ripe, spotty banana. Next comes the flax egg, which gives the pancakes awesome texture. I just put a tablespoon of ground flaxseed in a small bowl and add 3 tablespoons of water – fridge it and it’ll gel up to egg-like consistency. And last is just a half cup of whatever type of milk you used – I had an almond and cashew blend for these.

Pancakes 5

Stir up the batter until everything is incorporated, and cook on a griddle until the sides start to appear dry – I didn’t time it, I just flipped when the edges appeared to be drying, and the other side had a slightly golden color. Once both sides are cooked, serve them up with any toppings/sides you prefer! For these I went with banana coins and a silky, shiny chocolate sauce, made exactly like the glaze for these doughnuts. Such a perfect pair with the sweet, fluffy, vegan banana pancakes.

Pancakes 4

The texture is fluffy, but the flaxseeds keep things interesting – I’m a sucker for texture so I loved having a little variance. Plus, flaxseeds are SO amazing for your health, there’s really no downside to throwing some in! The banana pieces also surprise you and give the pancakes the perfect amount of sweetness.

Pancakes 6

The perfect bite – that chocolate!! Sadly I won’t be enjoying my regular Sunday stack of these healthy pancakes since Joe and I are headed up to Michigan for a quick weekend trip after our long run Saturday, but they’ll definitely be back on our menu for when we get home. Have a lovely weekend, beautiful people 🙂

Pancakes 7

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Banana Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 5 pancakes


  • 1 cup whole grain oats, ground into flour
  • 1 ripe banana
  • 1 flax egg (1 tbsp ground flaxseeds mixed with 3 tbsp of water, refrigerated for 30 minutes)
  • 1/2 cup almond milk
  • Optional: chocolate sauce, fruit, granola, etc.


  1. Pulse the oats in a food processor until they resemble flour, then pour into a bowl
  2. Add one mashed banana
  3. Add flax egg and almond milk, and stir until thick batter forms
  4. Cook until the edges appear to dry, then flip - mine take about 5 minutes on each side. Each side should get slightly brown/golden
  5. Add any desired toppings and enjoy!