Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor, plus the wholesome chew of raw oats. They’re vegan, dairy-free, refined-sugar-free, and gluten-free (as long as you use gluten-free certified oats), and they come together in a food processor, which means minimal cleanup and no risk of overmixing. And while you don’t have to add the chocolate chips, a bit of their sweet richness goes a long way. We think singer Jack Johnson would be proud.
If you don’t have a food processor, you can use 1 heaping cup (100 g) oat flour instead of the 1 cup (100 g) old-fashioned oats—mash the banana well before stirring all of the ingredients together (including the ¼ cup old-fashioned oats).
This recipe is easily doubled to serve four. —Sarah Jampel
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What you’ll need
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Food Processor
$63 At Amazon
Large Nonstick Skillet
$50 At Amazon
Oxo Stainless Steel Measuring Cups
$23 $21 At Amazon
Stainless Steel Measuring Spoons
$11 At Amazon
Recipe information
Yield
2 servings
Ingredients
1¼
2
½
1½
½
¼
½
3
¼
Preparation
Step 1
Grind 1 cup (100 g) oats in a food processor until finely ground but with some texture remaining (think coarse sawdust), about 1 minute.
Step 2
Peel 1 banana and tear into large pieces. Add to ground oats along with dairy-free milk, baking powder, cinnamon, salt, vanilla, and 3 Tbsp. oil. Process, stopping to scrape down sides as needed, until well combined. Remove bowl from base and stir chocolate chips (if using) and remaining ¼ cup (29 g) oats into batter. Let sit 15 minutes; it should be slightly thickened.
Step 3
Meanwhile, thinly slice remaining banana and set aside.
Step 4
Heat 1 tsp. oil in a 10" or 12" nonstick skillet over medium-high, swirling to coat bottom of pan. Working in batches of 2 or 3, depending on the size of your pan and the confidence you have in flipping, scoop in about ¼ cup batter per pancake and flatten slightly with a spatula. Arrange a few reserved banana slices on top, then reduce heat to medium, and cook until set and golden brown underneath, 2–3 minutes. Flip pancakes over and cook on other side until golden brown, 1–2 minutes. Transfer to a large plate. Repeat with remaining batter, adding more oil to pan between batches as needed.
Step 5
Serve pancakes topped with yogurt (if using) and maple syrup.
Editor’s note: Head this way for more of our best vegan breakfast ideas →
Leave a Review
Reviews (67)
Back to TopMade these this morning! So quick and easy - and they actually taste delicious. Highly recommend if you’re in the mood for pancakes, gluten free eater or not!
Meighan
New York
1/15/2022
These are great for brunch. Easy to prep but I think you lose a lot even when scraping the blender because it's not super runny. Probably will transfer mixed oats and mix with hand mixer of I make it again. Super easy to customise too.
Camille K.
France
1/16/2022
My first batch stuck horribly to the pan. Maybe it was the very ripe banana? I baked the rest of the batter in a baking dish in the oven. The flavor is great and I will try again.
Beth
Grand Rapids, Michigan
1/17/2022
Great recipe! If you are using oat flour (rather than using oats that you grind yourself), how much would you recommend we use? Still 100 grams worth?
Scott S
Los Angeles, CA
1/18/2022
Mediocre recipe. If you use a 1/4 cup scoop per pancake, it will not make 8 pancakes. They stick to the spatula when you try to flatten them and if the pan is very hot, the chocolate chips burn easily. Overall, the pancakes are too thick and take a long time to cook inside resulting in a much darker outside than the one shown in the image . The texture is also nothing to write home about. All in all, nothing exciting.
Tatti K
Irvine, CA
1/18/2022
These turned out pretty well, but I used 2 tbsp oil instead of 3 and it was still quite oily. I might even use 1 tbsp next time.
Anonymous
1/18/2022
I made these for my 2 daughters as they are pancake lovers and they liked them. I also tried them as well and are tasty. Very customizable as well. I'll definitely make again.
Gess
Baytown, TX
1/18/2022