These pancakes are made from rolled oats, ripe banana, plant-based milk, and a flax egg — all blended together and cooked in about 15 minutes. There’s no flour, no refined sugar, and no eggs, which makes them a genuinely useful recipe when your pantry is running low or you’re cooking for someone who avoids dairy and eggs. At 66 calories per pancake, they’re light enough to stack without guilt.
Why this recipe works
Two things make this recipe reliable. First, blending the oats — rather than using oat flour or leaving them whole — breaks them down into a smooth, pourable batter that holds together on the griddle without any flour or binding agents beyond the flax egg. Second, the flax egg does real structural work here: the ground flax absorbs the water and forms a gel that mimics what an egg white does, giving each pancake enough structure to flip cleanly. The ripe banana adds natural sugar and moisture, which means the batter doesn’t need anything else to taste good or cook evenly.
Common problems and fixes
- Pancakes spread too thin and won’t hold their shape: Your banana was too small or not ripe enough. Add an extra tablespoon of ground flax to the batter and let it sit for two more minutes — it will thicken up.
- Batter sticks even on a non-stick pan: The pan probably wasn’t hot enough before you poured. Let the oil shimmer for a full 30 seconds before adding batter. A cold pan causes sticking regardless of the coating.
- Pancakes taste bland: Under-ripe banana is almost always the reason. If your banana isn’t spotty, stir a teaspoon of maple syrup directly into the blender — skip the garnish, not worth the extra dish — and it fixes the flavour without adding much.
- Batter is too thick to pour smoothly: Different oat brands absorb liquid at different rates. Add plant-based milk one tablespoon at a time until the batter pours easily off a spoon. Oat milk, almond milk, and soy milk all work; soy tends to produce a slightly thicker result.
- Pancakes fall apart when flipping: They need more time on the first side than you’d expect. Wait until the edges look fully set and the bubbles in the centre have mostly popped before you attempt the flip — usually closer to 3 minutes than 2.
Keeping and reheating
Leftover pancakes keep in the fridge for up to 3 days in a sealed container with parchment between layers so they don’t stick together. To reheat, a dry non-stick pan over medium-low heat for about 90 seconds per side gives you the best texture — they crisp up slightly on the outside and stay soft inside. A toaster works too if you’re in a hurry; use a low setting and check after the first cycle. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a zip-lock bag; they’ll keep for up to 2 months. Reheat straight from frozen in the toaster or a 325°F oven for 8–10 minutes.
Banana Oatmeal Pancakes – Vegan Blender Recipe
Equipment
- High-speed blender
- Non-stick skillet or griddle (10-inch / 25cm)
- Small mixing bowl
- Silicone spatula
- 1/4 cup measuring cup or ladle
Ingredients
- 1 flax egg flax egg 1 tbsp ground flax seeds + 3 tbsp warm water
- 1 tablespoon ground flax seeds for flax egg
- 3 tablespoons warm water for flax egg
- ¾ cup rolled oats rolled
- ½ medium ripe banana mashed
- ¾ cup plant-based milk any type
- ½ teaspoon baking powder
- ¼ vanilla bean vanilla bean seeds scraped (or 1 tsp vanilla extract)
- 1 tablespoon coconut oil for cooking
- 1 cup sliced banana for topping
Instructions
- First, prepare the flax egg. In a small bowl, combine 1 tablespoon of ground flax seeds with 3 tablespoons of warm water. Stir well, and allow the mixture to rest for 5 to 10 minutes. The result should be a thick, gelatinous mixture.
- Put all pancake ingredients except coconut oil into a high-speed blender and blend until smooth.
- Heat a small amount of coconut oil in a pan over medium heat. Pour in about 1/4 cup of batter. Flip it over carefully when the surface begins to bubble and cook it on the other side for another minute or so.
- Heat about ½ teaspoon of coconut oil in a non-stick skillet or griddle over medium heat. Once the oil shimmers, pour about ¼ cup (60ml) of batter per pancake. Cook for 2-3 minutes until small bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown on the underside.
- Repeat until the batter is used.
- Repeat with the remaining batter, adding a small amount of coconut oil to the pan between batches as needed to prevent sticking.
- Serve pancakes with toppings of your choice.
- Serve the pancakes warm, topped with sliced banana, fresh berries, a drizzle of maple syrup, or melted dark chocolate.
Nutrition
Frequently asked questions
Can I use quick oats instead of rolled oats?
Yes, quick oats work fine here. They blend faster and produce a slightly smoother batter, though the texture of the finished pancake is nearly identical — rolled oats just give a faintly more substantial result.
What can I use instead of coconut oil for cooking?
Any neutral oil with a medium-high smoke point works — vegetable oil, canola oil, and light olive oil are all fine. Avoid extra-virgin olive oil; it smokes at the temperature you need and adds a flavour that doesn’t suit the banana.
Can I make the batter the night before?
You can, but expect it to thicken considerably overnight as the oats continue to absorb liquid. Stir in a splash of plant-based milk in the morning to loosen it back to a pourable consistency before cooking.
I don’t have vanilla bean — do I have to buy one?
No. One teaspoon of vanilla extract is a straight swap and works perfectly well. Vanilla bean paste is also a good option if you have it; use the same quantity as extract.
More recipes to try
- Fluffy Buttermilk Pancakes
- Classic Diner-Style Pancakes
- Ultimate Banana Bread
- Tropical Sunrise Smoothie Bowl
