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Weekend Breakfast - Vegan Banana Oat Pancakes

Vegan and healthy pancakes with Banana and Oats
Vegan Banana Oat Pancakes

Looking for a nice weekend treat to share with your loves ones or with yourself only? (yes it is allowed!) Don't look further, here is a delicious vegan pancake recipe.

The recipe is quick and simple as you only need 3 ingredients to make it. It is also a healthy dessert as it contains oat, bananas and plant-based milk.

  • For the bananas, you will need to use ripe bananas in this recipe as their taste is more powerful than non-ripe ones. Moreover, it will also give a sweet taste thanks to the natural sugar contains in it so no need to add extra sugar to this recipe.

  • For the milk, you can use any type of plant-based milk or dairy milk if you are not vegan.

  • For the oat flour, you can simply ground your normal porridge oat in order to have a nice ground powder. No need to buy oat flour, it works very well and it is easy to make it.

You can add any toppings you want but I would recommend the following :

  • Blueberries or any other berries - amazingly healthy fruits,

  • Almond butter or any other nut butter - rich in fatty acid and contains some proteins. It works also very well with pancakes.

  • Maple syrup - if you need to add an extra sweet taste to your pancakes

  • Chopped nuts like almond, pistachios, walnut, brazil nuts.... - Nuts are great because they are packed with Omega 3 and omega 6 fatty acid and with proteins

  • Caramel sauce - please note it is very sweety and fat so keep it as an occasional topping.

This recipe is great for anyone looking for a weekend breakfast, a delicious snack or a gourmet dessert. Indeed, it contains carbohydrate, fibre and calcium if your milk is fortified.

Vegan Banana Oat Pancake Recipe


  • 2 ripe bananas

  • 200g of oat flour

  • 500ml of almond milk (or any other plant-based milk)

  • Topping (optional): almond butter, peanut butter, fresh blueberry, maple syrup...


In a bowl, add the flour then mash the bananas and add them to the preparation. Slowly add the almond milk and whisk well until well combined.

Grease a large pan, add some small circles of pancake dough. Once the dough has risen, flip the pancake on the other side for 1 minute or until the pancake is fully cooked.

Once baked, the pancakes need to be stored in the fridge. You can keep them for 2 to 3 days maximum but they taste better the first day.

Bon Appétit!

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