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Banana and Oat Pancakes

  • Author: Healthy Twists
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes per pancake
  • Total Time: 25
  • Yield: 16 mini pancakes 1x
  • Category: Breakfast
  • Cuisine: US / British
  • Diet: Vegan


This is our basic and utterly delicious repeatedly made recipe for banana and oat pancakes. Vegan and to make them gluten-free use gluten-free oats.


  • 2 cups of oats (gluten-free if needed)
  • 2 cups of unsweetened plant-based milk (we use almond or oat)
  • 2 bananas
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon bicarbonate of soda
  • Extra virgin olive oil or neutral oil for frying


  1. Tip the oats into a high powered blender (or a food processor) add the remaining ingredients and blend until a smooth batter is created.
  2. Heat your largest frying pan, to a medium to high heat. Tip in a little oil and using a piece of kitchen towel carefully wipe around the base of the pan, leaving no excess oil.
  3. Once the pan is hot, use a tablespoon as a  scoop to tip the pancake batter into the pan. Using the spoon form the batter into a small circle in the pan.
  4. Cook until bubbles start to rise and pop to the surface of the batter and the edges turn slightly firm, then flip over and cook for around 3 minutes on the other side. Cook until both sides are lightly golden.
  5. To keep the pancakes warm place them onto a plate and into the oven on a low heat to keep them warm, until you are ready to eat.


How to serve – on plates with maple syrup or any fillings and toppings you enjoy.

How to store – If you have eaten your fill of pancakes, then any left-over can be kept in an airtight container and stored in the fridge for 36 hours.

If you have only made pancakes with half of the batter, then it can be stored in an airtight container in the fridge for 24 hours. The batter will turn quite solid, so give it a good stir before you use it.


  • Serving Size: 6

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