Gotta say, my blender got a serious workout creating these vegan banana oatmeal blender pancakes (psst, they’re gluten free, too!) Because I probably tried about 20 variations of the recipe before I was finally happy with it.
And then made them about 20 more times to make sure I got them right.

Okay, that last part was a lie. I made them 20 more times because I LOVE them.
I wanted to create a healthy pancake that was vegan, gluten-free, and oil-free, but didn’t come out looking (and tasting) like a hockey puck. The first attempts were definitely dense (and often fell pretty flat, too). But I persevered, and finally ended up with these tasty morsels.
Banana Oatmeal Blender Pancakes Ingredients
The list of ingredients isn’t too weird, and consists of items probably already found in your fridge and pantry. Hoorah!
First, we have the oats. Using my high-powered blender, I grind them into a nice, fluffy oat flour. No wheat necessary!

(You leave the oat flour in the blender for the recipe, but I scooped it out here to show how white and fluffy it gets. Love!)
Next, you add the rest of the ingredients. A sort of buttermilk made with almond milk and vinegar, a banana, baking powder and baking soda, cinnamon. A mostly-standard list of pancake ingredients, I think.

Then, you whip it up! The blender not only takes care of pulverizing the oats into a fine flour, but it makes the batter for you too. No bowls here! Your entire pancake batter business is taken care of in the pitcher of your blender. And it’s glorious.

After the batter’s made, just pour right out of your pitcher onto your griddle and cook those babies into little brown rounds of healthy deliciousness.

Okay, so here’s the rundown of what these pancakes are (and are not):
These pancakes:
- ARE: Full of flavor – banana, vanilla, cinnamon, maybe even a little nutmeg if you like. Yum.
- ARE NOT: Super light, fluffy, and kind of spongy like your restaurant-style buttermilk pancakes. I did the best I could, but with no butter and no eggs, well, it’s probably not going to happen.
- ARE: Still unmistakably pancake-like and, quiet honestly, could probably be subbed in for your more standard pancakes and most people wouldn’t mind in the slightest.
- ARE: Delicious with pure maple syrup, a handful of fresh fruit, or a generous smear of peanut butter and jam.
- ARE NOT: Delicious with broccoli.
Okay, so I ran out of things. Basically, what I’m trying to say is that the pancakes are more dense than your traditional buttermilk pancakes, but I promise, they cook up a little tall and a lot delicious and perfectly satisfying in their own right.

Oh, and guess what else? A two-pancake serving gives you 8 grams of protein. And 6 grams of fiber. And a good amount of calcium and iron! With the pure maple syrup and banana, they are a little high in sugar (about 14 grams for 2 pancakes) so you may want to reduce or even omit the syrup if you’re watching your sugar intake. I kept meaning to try dates instead of syrup but haven’t gotten around to it. Hmm … an excuse to test these bad boys yet again. Bummerrrrr … not!
And now I’ve got a sweet little video that shows just how easy these bad boys are to make!

Banana Oatmeal Blender Pancakes
Ingredients
- 1 tablespoon white vinegar
- 1 cup unsweetened almond milk
- 2 cups old-fashioned rolled oats (be sure to use certified gluten-free oats if necessary)
- 1 medium ripe banana (approx. 6 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg (optional)
- 1/2 teaspoon kosher salt
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- Vegan butter
Optional toppings:
- Vegan butter
- Pure maple syrup
- Fresh fruit (bananas, berries, etc.)
- Peanut butter
- Jam
- Or whatever else you like with your pancakes!
Equipment
- High-powered blender (I use [and highly recommend] a Vitamix)
Instructions
- Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
- Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
- Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
- Let the batter rest for about 5 minutes.
- Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
- Serve with toppings of your choice.
This pancake recipe is great! I’ve been struggling to find a simple gluten-free vegan pancake recipe that just doesn’t end up being so mushy and dense it feels almost undigestible! I’m happy you tried this so many times cause it makes me know this is probably foolproof! And I love how fluffy that oat flour looks!
Weekend breakfast goals right here! I love that this can be made in the blender when I get home from a Sunday morning run. Nearly zero washing up! I can’t wait to eat a stack of these with the newspaper this weekend!
Had them today for the second time. They’re my favourite, really delicious and soo easy. Also were approved by my non-vegan friends 🙂 Thanks for sharing!
I love these pancakes so much!!! They make a perfect morning snack for when I am rushing to school and they still leave me satisfied! The texture is perfect not too squishy but not too dense and they taste delicious too! Thank you for this amazing recipe.
Love hearing this! I was pretty excited about this recipe so I’m glad to hear someone else is too! 🙂 Thank you!
Thank you for perfecting this recipe! It was a delight to make them just as much as eat them. Quick, delicious, and fool proof. My sister is replacing her go to pancake recipe with this one. I’m excited to try a bunch of variations.
Yay! So glad you like it as much as we do! 😀
Just made these and they were awesome. Thanks for the recipe and I definitely will be making them again.
So glad you liked them!
Wow! When you’ve got nothing in the house and you need a hearty healthy breakfast, this is it! They were fluffy and moist! I added chopped pecans before i flipped them. Delicious and easy. Yum!
SO glad you liked them!
How important is the vinegar? Can I sub something else? i use vinegar my husband will not touch it. Total aversion.
It’s to help make them fluffier by making a sort of “buttermilk” with the almond milk; you really don’t taste it. You can try omitting it, but I’d also suggest leaving out the baking soda as well if you do that.
you can use lemon juice in place of vinegar
Yes!
I made these this morning, but as waffles. I’ve been wanting something vegan and gluten-free I could do as waffles and they turned out great. I used coconut (beverage) milk as I’m also allergic to almond milk. Sometimes, coconut milk will “gum” things up, so I ended up using 2 small bananas and they were just fine! Ate them with fresh berries. Yum!
These are hands down the. best. pancakes. ever. Wholesome, nutritious, fluffy, and delicious! What more could you want in a pancake?! I’ve made these several times in my Vitamin blender, and they never disappoint. Topped with berries, peanut butter and maple syrup….to die for!
Kare,
I just tossed out my old Vitamix, Vegan, No-oil pancake recipe. Yours are so good they are my new #1. Thanks for taking the time to put this treasure together and share it with the world.
Can I post this recipe with a link back to this page on my tumblr page which has all vegan Vitamix recipes on it?
Todd
Hi there. Thank you so much for sharing this scrumptious-looking vegan pancake recipe. I’d love to be able to try it but rather than rolled oats, I have packaged oat flour. I was wondering how much oat flour to use in place of the ground up oats. Would I use a bit less than 2 cups? I’d be so grateful if you could let me know. I hope to be able to try your recipe soon.
Hmm, do you have a scale? I’m thinking if I weigh out the rolled oats you can use the same weight in oat flour. I’ll also make these for breakfast tomorrow morning and will come back with a better answer. 🙂
Thanks so much for replying! I do indeed have a scale. If it’s not too much trouble, it would be most helpful if you could let me know how much your 2 cups of ground rolled oats weigh, as that would tell me how much oat flour to use. I look forward to your reply and am so excited to try these pancakes. Hope you have a lovely breakfast! 🙂
Hi Lyn, I’ve got some info for you! By weight, 2 cups of rolled oats weigh about 3.5 ounces (or 90 grams). 1 cup of rolled oats equaled 1 cup of oat flour. Hope that helps. 🙂
Hi Kare
I calculated tat 1 cup of oats is 90 g so I used 180g in the recipe, and it seems like it had the right consistency. Are you sure that 2 cups are equal 90 g?
Thanks for a great vegan recipe 🙂
I will double-check my measurements – thank you for asking!
Your directions call for flour, however you don’t include flour in your ingredients? how much flour and what type of flour is required?
Hi Diana, my reference to flour is actually oat “flour” which is created when you puree the oats. That’s it! 🙂
So delish!! Thanks for the great recipe. I’ve only found one other vegan pancake recipe that wasn’t gooey in the inside. These ones are definitely the best!!!!
Yay, so glad you like it! 🙂
Can I ask which pancake version you tried that you liked besides this one? I love this one but I’m so curious!
My recipe notes are long gone, sorry! 🙂 I started this recipe with a list of ingredients that I thought would work well together and tweaked it (and tweaked it and tweaked it) from there until it was just right. I do have many other pancake recipes that I love but they all have eggs.
These were amazing!! I was nervous when my batter was so much thicker than normal pancakes but they turned out great and my daughter loved them!
Yay, I’m so glad you and your daughter loved them! As the mother of a picky kiddo I always consider that the highest praise. 🙂
These were so good!! They browned SO quickly and I hardly needed oil on the pan. They also tasted so yummy and the banana was so wonderful. I was worried it would have the flour-y taste that gluten free recipes often do, but t didn’t (note: I subbed gluten free flour for oat flour and apple cider vinegar for white vinegar). Overall they are delicious and I can’t wait to eat them again!
I’m so glad you liked them, thanks so much for sharing your substitutions so others can try them that way as well! 🙂
Can you use gluten free oat flour instead
Yes, an equal amount of oat flour instead of oats should work just fine.
I made these and they were incredibly easy and very delicious! I used double the amount of almond milk and added some dates to the batter mix to sweeten it more. They were light and fluffy and everyone loved them! Will definitely use this recipe again with my modifications! Thank you
Love the idea of adding dates! Thanks!
Thanks for posting this. I like the flavor but it seems every vegan pancake I make comes out too moist inside. What I generally do is add more almond milk to thin it out so it will cook all the way through and turn down the heat so we can cook longer but with the vegan ones I find it very hard to get them cooked through. Anyone have any advice?
I find the same thing! I cook these pancakes lower and slower to combat that problem.
Great recipe! I substituted coconut milk and also took out the vinegar. I used honey instead of maple syrup, because I smothered this delicious pancake breakfast with pure maple syrup. Soooo yummy and glueten free.
Just made it for my daughter who has a three week old newborn, hope the baby like her milk now!!!
Aww. Congrats on your little one. 🙂
Great recipe! I tried it today and will be bookmarking this one! It’s quite surprising how delicious these pancakes are!!!
Thank you Shealee! I’m so glad you like them. 🙂
What does the vinegar do? Can you taste it in the pancake?
It causes the almond milk to turn into a buttermilk substitute, which in turn helps the pancakes fluff up more than they would otherwise. Nope, you can’t taste it in the pancakes at all. 🙂
I loved this recipe! The only issue I had was the food combining aspect. I usually practice good combining, but really wanted to try these, so we had them for Sunday breakfast. Unfortunately, a little while later my tummy felt bloated and yuck (symptoms I usually get from improper combining). But, I made them again this morning with sweet potato instead of the banana and they were bomb!!! I did have to add a little more almond milk, as the sweet potato was pretty dense, but otherwise I followed the recipe. Super delicious! And the spices were perfect for the sweet potatoes too, cinnamon and nutmeg ?! Thanks so much for this recipe Karen! ?
So interesting! Thanks for sharing. Love the idea of using sweet potato; I need to try this.
Great idea… Sweet potato instead of banana for proper combining!
I loved the taste and nutrition of these. My only concern was the thickness, holy cow! Could I just add more almond milk for less sticky thick consistency? What would you suggest Kare?
Hi Lauren, yep, feel free to add more milk (or use less oats) until you land on the consistency you prefer!
I’ve never left a review on a recipe before but I have to for these- they are incredible. Best pancakes I’ve ever made. I was skeptical because I hate bananas but wow I just don’t have enough positive words! For less calories and used water because I didn’t have almond milk. Either way it was still great!
India, thank you so much for your review and comment! I’m so glad you love these pancakes as much as we do. 🙂 Our daughter hates bananas too (smoothies are challenging) so you’re not alone. 🙂
Was not good. All the baking soda etc made it bitter af
Hi Terry, are you sure you didn’t accidentally use 2 teaspoons baking soda instead of baking powder? I’ve done that before and it definitely can make the end product pretty gross. 🙂
I haven’t had pancakes in ages and had to make these. I don’t have a high powered blender so the oat flour had some texture to it, but it still came out very tasty. I really love the banana flavor. It’s a winner! Thanks for the recipe.
These are great. Not the fluffy pancakes but I reckon they have even more flavour and oh so easy to make!
Loved this! I am a blender freak, so if anything can be made it a blender, it’s mine.
I used apple cider vinegar, soy milk, and no baking powder (oops, forgot to replenish my supply), and they were great. The batter got a little bit stiff, so after a couple of pancakes, I added a bit more soy milk.
Thank you!
I made these pancakes yesterday for the first time and they completely exceeded my expectations. They really are just as good as restaurant pancakes, and I would argue they’re even better. I will say though, if you’re only cooking for one person, only blend half of the ingredients, because with this recipe you’ll make two big thick pancakes and I could barely finish the first pancake, but I did eat the second pancake the next day and it was just as fresh and fluffy. I recommend them with peanut butter, a little bit of honey, and a no-sugar jelly. Absolutely delicious.
I’m so glad you liked them Rosaly! They are very hearty, aren’t they? 🙂
Well, OK, what is there to say except that these are simply perfect?
The texture, the taste, the ease of prep – everything. We have made them twice now, enjoying a relaxed Sunday morning breakfast. Not a hint of the downside of many GF recipes, these are light and fluffy and everyone loves them!
Thanks for this lovely recipe!
These pancakes were awesome! I’m shocked by how something so healthy can be so delicious. I highly recommend adding chopped nuts or mini choc chips. My only concern was that the pancakes browned super quickly and appeared (but didn’t really taste?) burnt. Is this just what happens with oat flour or am I doing something wrong? Thanks!
So glad you liked them! I’d suggest cooking them on lower heat next time, that should help.
I tried making these pancakes again but this time I put two bananas instead of one and it came out even better!
Love this as a basic recipe to have fun with! I’ve used balsamic, apple cider, and umeboshi plum vinegar( instead of white vinegar) in soy milk (instead of almond milk), and used blueberries (instead of banana). Mine is a little less thick with blueberries, but yummy nonetheless. Thank you for this recipe!
Oh I was wondering if I could sub blueberries – how much did you use?
This is the one. Thank you so, so much for this recipe! This is the first time I’ve ever succeeded at making pancakes that don’t stick (and I’m almost 40)!!! My toddler has multiple, severe food allergies (I subbed soy milk for the almond due to tree nut allergies, and lemon juice for vinegar because we’re out of vinegar), and my husband is gluten intolerant, so this recipe is perfect for us in so many ways!! I love that I can make it with one hand (while holding my baby in the other) – who ever heard of blender pancakes before? Genius! I love that my toddler loves them, and that I’m feeding him oats and bananas – he’s getting nutrition he needs! The first time I made these, not a single one stuck. I love that feeling of sweet success – I can make pancakes now!!! Really, really made my morning. Thank you!!!!!!!!!
And this comment makes my morning! Thank you so much Anna. I’m so glad this recipe will work for your family. 🙂
SO SO GOOD. This is by far the best vegan pancake recipe I’ve ever had and trust me I’ve tried dozens f them. I also replaced white vinegar with apple cider and left out the baking soda and added a little more cinnamon. 🙂
These are awesome! I was a little doubtful at first, as I’ve tried other “blender pancakes” to very disappointing results. I was VERY happy with the results though – this recipe is perfect! Light and fluffy and flavorful! I’m making it now for the third time – my fiance loves them too! Thanks so much! xx
Yay! 🙂
I love love this recipe! Instead of using maple syrup, I blended 2 dates along with the rest of the ingredients. I now only use 1/2 a banana because I tend to prefer a less banana-y flavor in my pancakes. It’s much less detectable when you only use a half! I also added more almond milk as needed to get the consistency I like. I also occasionally add some cornmeal and/or walnuts to give it great texture! Thanks so much for the recipe!
Hi Kare,
Your Vegan Banana and Oats Blender Pancakes recipe is fantastic.
I would love to feature this in our website, Greenthickies. I will not be posting the actual recipe but will use only one image from this post and a small quote and link back here.
Is that okay?
Thanks 🙂
Katherine,
Greenthickies
Certainly, Katherine, thanks for asking 🙂
At first I thought..a little sour. But still good. I went back to the recipe and I used 1 c. Of vinegar and 1 cup of milk. Dang. They still cooked up though. Lol!!!! Maybe next time I’ll use my tablet instead of my phone, so I can follow the ingredients list better….
Oh my goodness! That’s a lot of vinegar, lol. 🙂 Maybe you’ve invented something new!
These are so yummy and super easy!! I ran out of maple syrup so I used agave instead until I got more. I found that mine dried out when microwaving them from the freezer, so I use a clean, damp cloth and put it over the pancakes when I microwave them now.
I just had the last two this morning. Such a great recipe!! 🙂
Also, as much as I like fluffy pancakes I like how these are filling. I can’t wait to make more!
I made these for breakfast today for my omnivore husband and myself (I eat a whole food plant based diet). I left out the maple syrup because hubby is diabetic. I added about 1/3 c aquafaba because I had some in the fridge. They came out delicious and light and fluffy! Will make again and again. Thanks for the recipe
Okay, I really need to get on the aquafaba train!
I was just wondering how aquafaba would work in these! Thank you, Marty! And thank you to Kare for the recipe, I’ve made these twice already! I like that they have nutritious ingredients and I don’t feel like I’m just eating dough! 🙂
Great recipe! But a bit too salty. I would use half the amount next time (1/4 tsp) next time.
Thank you!!!!!!!!! Finally a GF vegan pancake that actually tastes like a pancake AND has a lovely pancake texture
I’m so glad you like it! I just made some a couple of mornings ago and remembered all over again how much I love them. 🙂
HOT DAMN. Okay, so I made a couple changes ’cause that’s how I roll, but these turned out AMAZING.
I used two small bananas instead of one medium, and I added just a little bit more soymilk to thin the batter. I then melted a tsp or so of coconut oil and added it to the batter (I’m not oil-free), and about a 1/4cup sweetened coconut flakes. THEY’RE AMAZING. I like them more than regular buttermilk pancakes, and they’re HEALTHY. Thank you!!
Ooh, a coconut version! I haven’t had breakfast yet, and I’m seriously contemplating trying them this way. Sounds SO good. 🙂
Oh. Whoa. This is maybe the 400th vegan + gf pancake recipe I’ve tried. I never save them because they’re always the same, so when I saw this, I almost closed out of my browser after they were on the griddle.
That would have been a BIG mistake. I think I might frame this one. Pancakes every day in our (egg allergy, wheat allergy, milk allergy) house, for sure. I also love that they didn’t include but butter, because we’re limited to cashew, and that’s some priciness right there.
One simple tweak: the store was out of unsweetened almond milk, so the little we had was precious gold. I used sweetened instead, and skipped some of the maple syrup (the three year old allergy sufferer really likes to pour it on, anyway). Perfectly sweetened.
And for those who don’t have a Vitamix, my mid-level blender handed this job just fine.
I’m going to make five million more and then freeze them.
Thank you, thank you, thank you.
Hi Emma, I’m so glad you like the recipe! It’s one of my favorites too. 😀 Thanks for giving them a try. I freeze them too – makes for such easy breakfasts.
What a great consistency for some great full bodied pancakes ☺️ Always struggled to make eggless ones, not anymore!
So glad you like them! 🙂
I made these and they are awesome! I made quite a few replacements just because of what i had at home, and i added hemp protein powder but they were awesome! This recipe is a keeper!
Yay! Great idea for added protein.
Mind blown! These were amazing! I’ve recently began the transition to wfpb, and honestly feel a little guilty that I found this gem on my first recipe search. Didn’t even have to use a drop of Vegan butter or oil! I’m notorious around the house for only knowing two temperatures, high or off. So I did have to activate my self control muscles and be patient on a lower temperature. But it was TOTALLY worth it! Hands down the best pancakes I’ve ever had, even before being vegan!