Banana Oat Pancakes

I’ve seen a lot of requests for pancake recipes lately, and feel like we don’t have enough variety featured here on Go Dairy Free. So I dug up this wonderful Banana Oat Pancakes recipe originally shared with us about seven years ago. It’s a family favorite from the household of Erika Waz. She says the oats give these pancakes a “nutty” taste.

Special Diet Notes: Banana Oat Pancakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan banana oat pancakes, you can substitute 2 powdered egg replacers for the eggs. Alternatively, you can use 2 flax or chia eggs or aquafaba and add another 1/4 teaspoon of baking powder.

For gluten-free banana oat pancakes, I recommend using 1 cup of your favorite gluten-free flour blend in place of the all-purpose and whole wheat flours. For the wheat germ, substitute 1/4 cup oat bran, rice bran, or flaxmeal (spooned and leveled, not packed). Gluten-free banana oat pancakes will work best with eggs. Also use certified gluten-free oats, if needed.

Erika Waz

Banana Oat Pancakes

5 from 1 vote

Make sure you allow plenty of time for the oats to soak. We like these hearty stacks served with extra sliced bananas and warm maple syrup.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 ½ cups old-fashioned rolled oats
• 2 cups unsweetened plain or vanilla dairy-free milk beverage
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ¼ cup wheat germ
• 2 tablespoons brown sugar can substitute coconut sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 eggs
• ¼ cup grapeseed rice bran, or other neutral oil
• 1 ripe banana

Method

 

1. Place the oats in a medium bowl. Add the milk beverage and let stand for 5 to 10 minutes.
2. Place the flours, wheat germ, sugar, baking powder, and salt in a medium bowl and whisk to combine.
3. Place the eggs, oil, and banana in a large mixing bowl and beat with a hand mixer until relatively smooth. Add the dry ingredients and the oat mixture and stir until combined.
4. Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF.
5. Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes, or until bubbles on top break but do not fill in and the bottoms are golden. Flip and cook for about 1 minute, or until nicely set and golden brown.
6. Keep the pancakes warm in a 200ºF oven until ready to serve.

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More Perfect Pancake Recipes

Homestyle Pancakes with Blueberry Butter (vegan, nut-free & optionally soy-free)

Cheater Peanut Butter Pancakes (optionally vegan, gluten-free & allergy-friendly)

Orange Spice Vegan Pancakes (vegan, nut-free & soy-free)