Oh my goodness, friends! Get ready to fall in love with breakfast all over again. These Oat Banana Cinnamon Pancakes are like a warm hug for your taste buds – they’re fluffy, fragrant, and absolutely irresistible. Plus, they’re packed with wholesome ingredients that’ll keep you fueled for hours!
I’m obsessed with how these pancakes make my kitchen smell on lazy weekend mornings. The combo of ripe bananas, warm cinnamon, and toasty oats is pure magic. And the best part? They’re so easy to whip up, you’ll find yourself making them on busy weekdays too!
Vegan Oat Banana Cinnamon Pancakes
Save Print Prep time 10 mins Cook time 15 mins Total time 25 mins Author: Parsley Vegan Recipe type: Breakfast Serves: 4 (about 12 pancakes)
Ingredients
- 1 1/2 cups rolled oats
- 1 cup plant-based milk (I love using oat milk for extra creaminess!)
- 2 ripe bananas
- 2 tablespoons ground flaxseed
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Coconut oil or vegan butter for cooking
Optional toppings:
- Sliced bananas
- Chopped walnuts or pecans
- Extra maple syrup
- A dollop of vegan yogurt
Instructions
- In a high-speed blender, combine the rolled oats and plant-based milk. Blend until the oats are broken down and you have a smooth mixture.
- Add the ripe bananas, ground flaxseed, maple syrup, apple cider vinegar, and vanilla extract to the blender. Blend again until everything is well combined.
- Add the baking powder, baking soda, cinnamon, and salt to the blender. Pulse a few times to incorporate.
- Let the batter rest for about 5 minutes. This allows the flaxseed to bind and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or vegan butter.
- For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface (about 2-3 minutes).
- Flip and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve warm with your favorite toppings!
- Prepare for pancake bliss!
These Oat Banana Cinnamon Pancakes are a game-changer, folks! They’re naturally sweetened with ripe bananas and a touch of maple syrup, making them a healthier alternative to traditional pancakes. The oats give them a delightful texture and keep you feeling satisfied long after breakfast is over.
I love how versatile these pancakes are. Feel free to jazz them up with a handful of blueberries or chocolate chips in the batter. And don’t get me started on the toppings – a drizzle of almond butter, a sprinkle of hemp seeds, or even a dollop of vegan whipped cream can take these to the next level!
Pro tip: Make a double batch and freeze the extras for busy mornings. Just pop them in the toaster for a quick and delicious breakfast on the go!
These pancakes are perfect for lazy weekend brunches, meal prep, or even breakfast-for-dinner nights (because who doesn’t love breakfast at any time of day?). They’re kid-friendly, allergy-friendly, and guaranteed to please even the pickiest eaters.
I’d absolutely love to see your pancake stacks if you give this recipe a try! Don’t forget to snap a pic and tag me – seeing your creations always brightens my day. Happy flipping, beautiful people!