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Delicious and Easy Vegan Banana Oatmeal Pancakes that only use 11 simple ingredients and take 20 minutes to make! The creaminess of banana, coconut milk, and peanut butter along with the crunch from the coconut flakes makes these perfect for breakfast!
If you love pancakes as much as we do, then you will enjoy this healthier gluten-free version. They are a dense pancake, packed with nutrition, and if you really want to kick them up a notch, top with our Vegan Whiskey Maple Roasted Nuts!
We have been making our Vegan Blueberry Smoothie Breakfast Bowl recipe so often that it was time to come up with something new.
I'm not always a morning person but the smell of freshly ground coffee always gets me up and makes me smile without fail!
I love sipping my coffee and chatting with the family every morning. The smell from these banana oat pancakes makes me smile almost as much as the smell of my morning coffee. lol
We have tried a lot of banana gluten-free pancakes in the past, they were ok but often lacking. Honestly, some were awful...
So, we dedicated a Sunday morning to playing around in the kitchen and coming up with what we feel is the best banana pancake recipe!
We started out wanting to create a simple vegan banana pancake recipe, and although they were good, they weren't great.
After some serious thought, we decided that we needed to add oats for texture and that created exactly the result we wanted!
Coconut flakes: I love coconut flakes because the crunch is so satisfying. Can you use shredded coconut? Absolutely, but if you like texture and crunch go for the flakes.
Banana: This acts as a binding agent, adds some moisture, and tastes great.
All-Purpose GF Flour: I used a standard all-purpose GF flour mix for this recipe. I recommend that you do the same to get the same consistency. Gluten-free flour can be tricky and if you start mixing you can ruin a recipe. If you really want to try something different, almond flour works in a 1:1 ratio and gives a nice nutty flavor if you prefer.
Gluten-free Oats: Be sure to read packaging for gluten-free. We use Quaker gluten-free quick oats.
Coconut Milk: Use full fat for the best flavor.
Vanilla Extract: You can use vanilla paste as well.
Cinnamon: We use ½ teaspoon, you can use more or less but we find that this amount gives such a nice sweetness combined with the banana and coconut.
Baking Powder: Although baking powder doesn't typically contain gluten, be sure to always read the ingredients. The Celiac Disease Foundation recognizes Bob's Red Mill Double Acting Baking Powder, a great option for those that are celiac.
It is nice because it contains no added aluminum. You can omit this but it does produce a chemical reaction to lighten what you are baking.
We have made this recipe several times and forgot the baking powder once, the pancakes turned out well so you can omit this if you like.
Peanut Butter: Used for slathering on the pancakes as you build your epic stack. We highly suggest Kraft all natural sea salt peanut butter.
Vegan Butter: For frying up the pancakes, you can use oil as well.
Coconut Cream: To finish off these monster pancakes add a dollop of coconut whipped cream to the top. We highly recommend Cha's coconut whipping cream.
This recipe is easy and only requires one bowl!
Step 1: Start with the banana. Using a fork or potato masher, mash banana in a medium mixing bowl.
This is a perfect time if you have one that you need to use up. Brown spots are perfectly fine. Don't use more than one because your texture will be gummy and gooey.
Step 2: Add coconut milk and vanilla, mixing well. Next, add all remaining ingredients and stir until thoroughly combined.
Step 3: Cook the pancakes on a buttered griddle or non stick fry pan.
Step 4: Build the stack with your peanut butter and coconut whipped cream or your favorite toppings and serve!
- Use natural peanut butter vs the standard sketchy, over-sweetened peanut butter on the market.
- Cook over low heat and take your time to brown the outside. Being a dense pancake it will take a bit longer to cook through.
- Short on time? Place all ingredients into a high-speed blender, blend until smooth.
- Be sure to always read the ingredients to make sure that you are purchasing gluten-free and vegan options.
- For an even crunchier experience add a ⅛ cup of walnuts or sunflower seeds into the batter.
- Make a nut-free version by omitting peanut butter.
- Choose your favorite jam and spread it in between the layers before serving.
- Cut fresh berries into small pieces and place them into the pancake batter to add sweetness and texture.
- Use coconut oil to fry pancakes instead of vegan butter.
- Use any vegan milk that you prefer or have on hand.
- Add some vegan chocolate chips while cooking or to the top before serving.
- Cut fresh berries into small pieces and place them into the pancake batter.
- Use almond or your favorite nut butter.
Fridge: These will store well in the fridge for 3 days. You can make these ahead and warm up as well for when you are in a rush.
Freezer: Separate into serving sizes before placing in a freezer-safe bag. You can use parchment paper in between each pancake to avoid having to pry them apart once frozen. These will keep well for 2 months in the freezer.
Re-heat: To re-heat simply put into toaster or in oven for 3-4 minutes on 250 degrees.
More Breakfast Recipes
Here are a few more of our favorite breakfasts that we love to make for our family!
We would love to know if you give these Vegan Banana Oatmeal Pancakes a try. Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
I would not use coconut flour here unless in combination with almond flour. Coconut flour cannot be substituted in a 1:1 ratio. You could try ½ cup almond flour with ¼ cup coconut flour.
Absolutely! We always recommend storing your cans of coconut milk right side up in the fridge so that the cream separates from the milk.
When needed, open the can and gently remove the cream from the top making sure not to get any milk mixed in. Place the cream in a small bowl or mix master and whip on high until you see the cream thicken.
Peaks will form the same as regular whipped cream!
Vegan Banana Oatmeal Pancakes
- Saute pan
- 1 banana
- 1 cup coconut milk
- 1 tablespoon vanilla extract pure
- 1 cup toasted coconut flakes
- 1 cup all-purpose gluten-free flour
- ½ cup oats gluten-free
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 2 tablespoon vegan butter for frying
- 3 tablespoon coconut whipped cream for topping
- 3 tablespoon natural peanut butter for topping
- Mash banana in a medium mixing bowl.
- Add coconut milk and vanilla and combine. Next, add in all remaining ingredients and stir well to combine.
- If adding fruit, nuts, or cholate chips, gently fold in now.
- Heat your nonstick pan, or griddle over medium heat and add the butter to melt.
- Scoop ¼ cup of the pancake mixture to form 4 pancakes and fry until golden on one side. Pancakes are ready to flip when you begin to see air bubbles form and the bottom begin to firm and golden.
- Continue to fry until the second side is golden
- Remove the pancakes from the pan and set them on a plate in a stack. Add peanut butter to the top of each pancake as you stack it.
- Open your can of whip cream and pour into mix master. Whip on low for a few seconds and then increase to high. As the cream thickens you will be able to form spall peaks by placing a fork
- Finish with a dollop of coconut whipped cream on top, and serve with maple syrup.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.