Nutty Vegan Banana Pancakes.

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Eating plant based can sometimes be intimidating. Questions that often come to mind include: is it going to be weird? is it hard to cook? are the ingredients obscure? All reasonable questions that I had too. Spoiler alert, the answer to all of those is no. I suppose like all elements of cooking recipes and ingredients can be more complex if desired but these pancakes check all the boxes. Plant-based, common ingredients, easy and so so good. They are even gluten-free if you use gluten free oats. Perfect for some fruit on the side or any number of toppings (more about these in the recipe below). These are one of my favorite recipes to whip up last minute on a weekend morning for everyone to enjoy. I hope you do too!

Print Recipe

Nutty Vegan Banana Pancakes

Delicious nutty banana pancakes that warm the soul. These are easy to whip up with ingredients that are on hand.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast

Keyword: Baby Pancakes, Banana, Gluten Free, Nuts, Toddler Pancakes, Vegan

Servings: 20 1/8 cup pancakes

Equipment

• Blender or food processor
• Griddle or fry pan
• 1/4 cup measuring cup, 1 Tablespoon, 1/2 teaspoon
• Spatula

Ingredients

• 1/4 cup Nuts (Pecans or Walnuts) +additional for topping
• 3/4 cup Old Fashioned Rolled Oats
• 3 medium Bananas
• 3 Flax eggs (3 Tablespoons ground flaxseed and 6 Tablespoons of water. Mix together and let sit for 5 minutes)
• 1/2 teaspoon Baking Powder
• 3 Tablespoons Oat milk
• Olive Oil Cooking Spray or Butter

Instructions

• Place nuts of choice into blender or food processor and blend until fine in texture.
• Add oats, bananas, flax eggs, baking powder and oat milk to blender and food processor and blend until smooth.
• Heat a griddle over medium heat.
• Grease with olive oil cooking spray or butter.
• Place batter in 1/8 cup portions onto hot griddle.
• Cook for approximately 3 minutes (until golden brown) and flip, cooking for an additional 3 minutes.
• Repeat with remaining batter, greasing pan between batches.
• Store in air tight container in refrigerator for up to 4 days or freeze for up to 4 months. Thaw overnight in refrigerator or in microwave.

Notes

I love to make 1/8 cup sized pancakes for the little ones. For traditional sized pancakes, use 1/4 cup. Topping options include nut or seed butter, whipped cream, syrup or for an even more sweet option for the big people, cookie butter or Nutella.  

Favorite Products for this recipe::
I love to make these in my single serving Nutribullet Blender. It is so easy with minimal clean up.

All-Clad Griddle Pan. This is not only great for pancakes but for quesadillas and many other things as well.

Substitutions::
Egg for flax eggs.

Whole milk (or milk of choice) for oat milk.

If a nut allergy, omit nuts and use 1 cup of oats.

Let’s talk soon,
Al