1-Bowl Vegan Banana Oat Pancakes
User Reviews
4.8
1-Bowl Vegan Banana Oat Pancakes
Description
The 1-Bowl Vegan Banana Oat Pancakes rely on ripe banana for moisture and sweetness alongside oat, gluten-free blend, and almond flours to provide structure. Baking powder ensures rise, while non-dairy milk adjusts batter consistency for a thick but manageable pour. Cooking the batter on a mid-low heat skillet with a touch of oil prevents burning while achieving a tender, fluffy interior. Optional dark chocolate chips or fruit folded in add occasional bursts of flavor and texture contrast.
These pancakes cook evenly into a stack with a soft crumb, balancing the banana's fruity notes and the nuttiness from almond flour. They're a vegan, gluten-free breakfast that avoids complicated steps or equipment, focusing on getting the batter ready in one bowl.
Freezing and reheating tips included suggest layering pancakes with parchment to prevent sticking, using toaster oven or microwave techniques to regain fluffiness. Such guidance helps maintain quality for make-ahead breakfasts or batch cooking.
Ingredients
- 1 medium banana brown and spotty preferred, ripe
- 1 1/2 Tbsp olive oil plus a little more for cooking, or avocado oil or melted coconut oil
- 1 1/2 Tbsp maple syrup (we recommend Grade A)
- 2 tsp baking powder
- 1/4 tsp salt sea salt
- 1 - 1 1/4 cups non-dairy milk (we recommend plain unsweetened almond milk)
- 3/4 cup oat flour we recommend grinding from rolled gluten-free oats, gluten-free
- 3/4 cup gluten-free flour blend (we recommend our DIY blend for best results)
- 1/4 cup almond flour (not almond meal // OR sub more gluten-free blend)
- 1/4 cup dark chocolate chips I prefer Enjoy Life chocolate chips // optional, vegan; or fresh or frozen fruit such as wild blueberries or blueberries
Instructions
- To a mixing bowl, add banana and mash. Then add oil, maple syrup, baking powder, and salt and whisk to combine. Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine. If using coconut oil and it hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise, proceed.
- Add oat flour, gluten-free flour, and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk. If adding fruit or chocolate chips, add now and gently fold to combine.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little oil. (You will likely need to decrease the heat of the skillet to medium-low / low once it's hot as to not burn the pancakes.)
- Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more). The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.
- Transfer cooked pancakes to a baking sheet or plate (don’t stack pancakes on top of one another) and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).
- These pancakes are delicious on their own, but they're amplified with toppings such as additional fruit or chocolate chips, peanut butter, and maple syrup.
- Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer* up to 1 month. Reheat in the toaster oven, microwave, or oven until hot.
Notes
- Freeze cooked pancakes in layers separated by parchment paper to avoid sticking.
- Reheat pancakes using a toaster oven or microwave; toasting then microwaving briefly can help restore softness.
- Use ripe, spotty bananas for natural sweetness and better mashability.
- Adjust non-dairy milk amounts to achieve a batter that is thick but pourable.
- Dark chocolate chips or fresh/frozen blueberries can be folded in for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Pancakes)
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1(Pancakes) | |
| Calories | 95 | 5% |
| Carbohydrates | 13.9g | 5% |
| Protein | 2.5g | 5% |
| Fat | 3.8g | 6% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 148mg | 6% |
| Potassium | 109mg | 2% |
| Fiber | 1.7g | 7% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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