These are the best easy vegan pancakes that are designed to be healthier than traditional pancakes. The base is made with bananas, oats, and peanut butter, whizzed up in a blender. They are naturally sweetened and have no added oils! Healthy enough to eat every single day, easy enough to whip up, can be made ahead of time, and tastes better than any pancake you've ever had! EASY. QUICK. HEALTHY. DELICIOUS.
Rise and shine because I have a new vegan pancake recipe for you. These vegan pancakes are easier, healthier, and tastier than regular pancakes! While I love a good old-fashioned pancake recipe, those recipes are usually not the healthiest (they're basically cake, hence pan-cake). I wanted something good for me, especially because I want to eat pancakes every day! So I decided to write a pancake recipe that is so healthy you can feel good eating them!
I've tried vegan banana pancakes recipes before but they always came out super dense and mushy in the middle. So I tweaked and experimented until I had the recipe for the perfect fluffy pancakes, that are even more delicious than the traditional version. They are so tasty that I often eat them without anything on them! My favorite part: I love making a big batch of these pancakes and storing them in the fridge for up to 5 - 7 days. When ready to eat, pop one in the toaster to reheat! Hello, toaster pancakes. Start your day with a stack of these irresistible vegan pancakes – a quick, healthy, and delightful breakfast that will make your mornings even brighter!
Common Questions:
Can you make the pancakes ahead of time and freeze them? Yes! Make pancakes once and freeze them for a quick and easy breakfast later. Prepare the batter and cook the pancakes. Allow to cool then separate them with parchment paper, and then store in a freezer bag or air-tight container and freeze. When ready to eat, reheat in the microwave or toaster.
Can I add chocolate chips or other add-ins? Absolutely! If you want add-ins like vegan chocolate chips, blueberries, walnuts, shredded coconut or chopped banana. Whisk in a handful of your chosen add-in into the pancake batter just before cooking.
How do I keep pancakes warm while cooking the rest of the batch? To keep pancakes warm while cooking the rest, preheat your oven to 200°F or 93°C and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.
Ingredients:
Bananas: I used 2 medium ripe bananas. The riper the banana, the sweeter the pancakes will be. Bananas sweeten the pancakes and also work as a great egg substitute.
Oats: You can use old-fashioned, large flake, 1-minute oats, or instant oats.
Plant-based milk: Use your favorite non-dairy milk such as oat milk, soy milk, or almond milk.
Natural peanut butter: make sure your peanut butter is the natural kind, with no added oils or sugar. The only ingredients should be peanuts and maybe salt.
Vanilla extract, cinnamon, baking powder, and salt: for flavor and rise.
All-purpose flour: A bit of flour is needed so the pancakes get nice and fluffy. You could substitute whole wheat flour (whole wheat pastry flour works best) or a gluten-free all-purpose flour blend if preferred.
How to make vegan pancakes:
To a blender add the banana, oats, dairy-free milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it's ok if there are still little bits of oats).
Now add the all-purpose flour and mix in to make a thick batter. Set aside.
Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ cup measuring cup to scoop the batter onto the pan, gently spreading it into a round shape using the side of the measuring cup. Cook slowly until the edges of the pancake look dry and a few large bubbles appear. Flip the pancake with a spatula and continue cooking until golden on both sides. Repeat the process with the remaining batter.
Note: You can make the pancakes bigger or smaller than the ⅓ cup measure if desired.
Serve warm with any toppings of choice such as vegan butter, maple syrup, fresh berries, peanut butter or fruit.
Note: I love making a big batch of these and storing them in the fridge for up to 5 - 7 days. When ready to eat, just pop one in the toaster to reheat! (See recipe notes for freezing instructions).
These easy vegan pancakes are:
- quick and easy to make
- healthy enough to eat everyday
- DELICIOUS!
What to Serve with Vegan Pancakes:
Maple Syrup
Easy Vegan Lemon Curd
3 Ingredient Vegan Nutella
Tofu Bacon
Easy Vegan Breakfast Sausage Patties
Tofu Scramble Spice Mix
Banana Peel Bacon
Fresh Fruit or Berries
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Pancakes (that are secretly healthy!)
Servings: pancakes (depending on how big or small you make them))
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Ingredients
- 2 medium bananas, (9.2 oz/ 260 g total when peeled)
- 1 cup oats, (old-fashioned, 1-minute oats, or instant) (gluten-free if preferred)
- ¾ cup plant-based milk, (such as oat or soy)
- ¼ cup natural peanut butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, (optional)
- ¼ teaspoon salt
- ½ cup all-purpose flour, (or sub whole wheat pastry flour or a gluten-free all purpose flour blend)
- oil for cooking
Instructions
- To a blender add the banana, oats, plant-based milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it's ok if there are still little bits of oats).
- Now add the all-purpose flour and mix in to make a thick batter. Set aside.
- Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ cup measuring cup to scoop the batter onto the pan, gently spreading it into a round shape using the side of the measuring cup. Cook slowly until the edges of the pancake look dry and a few large bubbles appear. Flip the pancake with a spatula and continue cooking until golden on both sides. Repeat the process with the remaining batter. Note: You can make the pancakes bigger or smaller than the ⅓ cup measure if desired.
- Serve warm with any toppings of choice such as vegan butter, maple syrup, berries, peanut butter or fruit.Note: I love making a big batch of these and storing them in the fridge for up to 5 - 7 days. When ready to eat, just pop one in the toaster to reheat! (See recipe notes for freezing instructions).
Video
Notes
Nutrition
More vegan breakfast recipes you might like:
Michael Kinny says
Wondering if you could recommend a good non-stick pan.
Sandy says
It's hard to find a really good vegan Pancake recipe. This one is a keeper! Nice texture. Make extra and keep in the freezer for a quick breakfast.
Elle M. says
Over the moon for these pancakes! What a game changer. I make these pancakes about three times per week, so delicious and healthy topped with fresh berries. We double the recipe, add in a few chocolate chips and ground flax seed, then have the extras as a banana oatmeal “cookie” later as a sweet treat. ❤️ Over the moon for these pancakes! What a game changer. I make these pancakes about three times per week, so delicious and healthy topped with fresh berries. We double the recipe, add in a few chocolate chips and ground flax seed, then have the extras as a banana oatmeal “cookie” later as a sweet treat. ❤️
Stephanie says
very nice, but mixture far too thick, had to add more milk.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, just a heads up that this batter will be thicker than traditional pancakes. I wouldn't recommend adding more plant-based milk as this will make the pancakes soggy. I hope that helps!
Crystal says
I decided to look up something different for pancakes, and I am glad I did! I am not vegan, but I don't eat butter and eggs. My daughter and I love pancakes and have missed having them, but this banana pancake is our new favorite! It had the perfect banana flavor that works well with our favorite blueberry add in and strawberry and banana topping. The only thing I changed in the recipe was that I did not add salt. My organic peanut butter and almond milk already have salt, so these pancakes didn't need any more salt. Thank you!
Jess @ IDTLC Support says
Beautiful! We're so glad you enjoyed it!
Natalia says
Just tried them, I had two very ripe bananas that I did not want to throw away and I am happy I found your website. These pancakes turned out so yummy and satisfying! Thank you for the recipe!
Jess @ IDTLC Support says
Wonderful! We're happy to hear it!
Myra says
Can you use almond butter?
Sterling D says
This is a great recipe! I make vegan pancakes for my 14 month old and am always looking to upgrade the recipe. I’ll keep this one!
Made a few adjustments for our nutritional goals;
Used Vita Coco unsweetened organic coconut milk. Added 1 tsp chia seeds and 3 tsp hemp hearts and about 1-2 Tbs of tea from High Garden to the blender before mixing.
Great measurements!
I also split the flour to be half unbleached and half almond (we like the almond flour texture for pancakes).
Thanks so much!
Jess @ IDTLC Support says
Thanks for sharing!
Don Jensen says
I've made this twice with the same result. Extremely thick batter that stalls out my new vitamix after adding the flour. I've had to add at least double the plant based milk to get it to mix. I used all purpose flour both times. What am I doing wrong?
Sterling D says
I use a vitamix too - it simply added some healthy herb tea (for nutrition and to thin out the batter). You could also use water or more milk of choice. I kept the vitamix on low to medium to not overheat or over mix.
Liz says
A Vitamix should be able to handle a pretty thick batter. Are you using the tamper? Sometimes if a mixture is too thick, an air pocket will form above the blade and you need to tamp the ingredients into the blade to get it going again.
Anna says
What are your thoughts on using whole wheat flour in place of all purpose flour?
Sam Turnbull says
I recommend whole wheat pastry flour. But regular whole wheat should work as well, it just might be a bit denser. 🙂
Robyn says
Hi Sam - love all of your recipes and content! Quick question about this recipe - in the notes, it says if you would like to use oat flour in this recipe, substitute 1 cup oats for 3.4 oz/ 96 g oat flour. I'm not quite sure what you mean - is that just converting the oats in the recipe to oat flour? I was thinking you meant substituting ALL the flour with oat flour. If so, would that be 96 g for the oats plus 48 grams to substitute the other flour = 144 g oat flour? Or do you not recommend using all oat flour? Thanks so much! ♥
Sam Turnbull says
Hi Robyn! If you would like to use oat flour instead of whole oats, then use 3.4oz/ 96g oat flour (instead of 1 cup oats). You still need the all-purpose flour. I hope that helps clarify!
Robyn says
Thank you!
Beth says
Lol I came here to ask the same question. Thank you for asking and thank you for clarifying!!
Sherri says
Just made these pancakes, they are so very good. They have a taste of peanut butter and just a touch of sweetness.
I used oat flour instead of oatmeal, for a smoother texture. Still, so, oh so, good.
Sam Turnbull says
Yay! So happy you love them! Aren't they delish? I've been making them on repeat. 🙂