Banana & Oat Flour Pancakes, Whole-Food, Plant-Based & Vegan

Banana & Oat Flour Pancakes

I think I’ve said it before “We love to eat!” It does seem since we’ve chosen to go mostly Whole-food, plant-based & vegan that food tastes so much better. It’s hard to explain, the food we now prepare just tastes better!

In the past when we made pancakes I would always fix 2-3 eggs on the side, at least two. But we’ve changed all that. Our regular oat flour pancakes just got a lot more delicious since we made a few changes to our recipe. The recipe below is now our go-to choice. Can’t wait to try it on friends & relatives!

That’s why pancakes are a favorite now on weekends. Dependent upon ones’ appetite this may last both Saturday and Sunday, at least for us it did. They freeze very well and make a quick breakfast on some mornings when you’re short on time, should you want to double up on the recipe. Top them with any fruit you have on hand, maple syrup and enjoy! Thank you, Terri Edwards for your suggestion!


1 ½ cup oat flour easily made by blending old-fashioned oats in our Vitamix

1/2 tsp. baking soda

1/8 tsp. salt

1/4 cup chopped walnuts or pecans

1 ripe banana mashed

1 Tbsp. pure vanilla

  1. 1 Tbsp. maple syrup or, I used 1 tbsp. coconut sugar

  2. 1-1/2 tsp. apple cider vinegar

  3. 1 cup vanilla cashew milk or plain will work fine too


  1. Making oat flour is simple. We just put a cup at a time of old fashioned rolled oats into our Vitamix, turn it on, watch it make flour and it comes out great for making pancakes.  

  2. Blend oats until soft and powdery. This will take less than 1 minute.

  3. Add all dry ingredients (flour, baking soda, salt, walnuts) to large bowl, and mix together.

  4. In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup (or unrefined sugar), apple cider vinegar, and almond milk). Whisk together thoroughly.

  5. Combine both bowls–dry ingredients and wet ingredients, and stir well.

  6. Heat large skillet, we use our large 12 cast iron skillet.

Pour small amounts of batter (we use a ¼ cup measure & get 6 at a time) onto the heated skillet and cook until the tops bubble and edges are dry.

Turn pancakes over and cook the other side for about 1 minute, until golden brown.

Serve immediately with maple syrup drizzled over the top and fruit of choice.

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