• No Products in the Cart

Easy vegan and wheat-free mini oat banana pancake sandwich recipe with a fun twist of a chocolate and peanut butter filling.

Pancakes are always a winning breakfast and our children really enjoy these mini oat banana pancakes because they love to have as many different toppings on as many pancakes as they possibly can.  Occasionally we fill the pancakes with a mix of chocolate and peanut butter creating a mini oat banana pancake sandwich. There is often a fight over them – which is why we tend to make so many.

There a couple of the children who do not like porridge for breakfast ( we know – how can they be related?) anyway this is a great way to get your kids eating oats and enjoying them.

mini oat and banana pancakes sandwiches

Can we just make pancakes without the filling?

Absolutely, enjoy these lovely oat banana pancakes for breakfast however you choose.

We like them sandwiched together with a chocolate and peanut butter filling (they are great hot or cold).  It’s a fun way to make breakfast more entertaining and an easy way get more oats into the children – some of which like porridge and others we are still working on but they all love these mini oat banana pancakes.

These pancakes are not thick heavy pancakes but slim, do not expect a big rise when cooking.

chocolate swirl pancake stack


How do the oat banana pancakes differ to normal pancakes?

This recipe uses oats as the flour base, we take normal oats and blitz them – either in the blender or the food processer to turn them into a powder. Here in the Healthy Twists kitchen, we have a large powerful blender so we put all the ingredients into the blender jug and whizz them up altogether.

Pancake toppings

If you follow our Healthy Twists Instagram or Pinterest feeds you will know that we do enjoy finding lots of different ways to top these mini oat banana pancakes.

Sometimes we stack the pancakes high, other times we spread them out on a plate and cover them in toppings. The kids have fun putting the different toppings on each pancake. Our favourite toppings are blueberries, strawberries, cherries, dark melted chocolate, chopped nuts, nut butter, maple syrup. The children love chocolate spread – mind you so do we!


Frying pan or 2

Blender or food processer

Measuring cups & spoons

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mini oat and banana pancakes sandwiches

Mini Oat Banana Pancake Sandwich – vegan and wheat free

  • Author: Healthy Twists
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 14 mini 1x
  • Category: Breakfast
  • Cuisine: US / British
  • Diet: Vegan


Fun and delicious oat and banana pancakes – with or without the optional chocolate and peanut butter filling.



For the pancakes

  • 2 cups | 200g of oats
  • 2 cups | 260ml of unsweetened plant-based milk
  • 1 ripe banana
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup – optional

For the peanut butter and chocolate filling

  • Peanut Butter and Chocolate Filling
  • 30g dark vegan chocolate – 72% +
  • 2 tablespoons of peanut butter (crunchy or smooth) or other nut butter
  • 1 teaspoon coconut oil



  1. To make the pancake batter add the oats, plant-based milk (we usually use coconut milk), apple cider vinegar, bicarbonate of soda, banana and maple syrup to a blender and blend until smooth. Leave the pancake batter to stand whilst you make the chocolate and peanut butter filling.
  2. Break the chocolate into small pieces and place in a microwaveable bowl, add a teaspoon of coconut oil and melt in the microwave on high for 1 and a half minutes (times may vary depending on your microwave). If you do not have a microwave, simply melt in a pan.
  3. Once the chocolate is melted stir in the coconut oil and the peanut butter until combined.
  4. Heat a frying pan, to medium-high heat. Using a folded piece of kitchen paper wipe the base of the pan with a small amount of rapeseed oil, repeat in between batches of pancakes. Tip -do not use too much oil as this absorbs into the pancakes and leaves them heavy and greasy.
  5. Then using a tablespoon as a measuring scoop, scoop the pancake batter into the frying pan, in small circles. We cook 4 pancakes at a time and if we need to be quick we have 2 frying pans on the go at once!
  6. Once air bubbles start to form in the centre of the pancake, turn it over and cook the other side for a couple of minutes until golden. As they cook place the pancakes on to a plate – you can keep the pancakes warm by placing them in the oven on low heat. Our pancake guzzling families tend to eat them as soon as they leave the pan.
  7. When you have a few pancakes spread the chocolate peanut butter on to one pancake and place another on top – to create the pancake sandwich, repeat until you have as many as you need.


Store on a covered plate in the fridge for 24 hours, they can be reheated in the frying pan or microwave – if they have the chocolate and peanut butter filling, we’d suggest eating them cold as a snack.

Keywords: pancakes, oat and banana pancake, oats, breakfast





Breakfast recipes you will love –

Avocado and spinach savoury oat pancakes

avocado and spinach pancake

Chocolate and peanut butter porridge

Choc and peanut butter porridge

Cashew Butter and Hot Maple Banana Porridge

Cashew butter and banana porridge.