Gluten-Free Vegan Banana Pancakes

Start your morning with a comforting stack of gluten-free vegan banana pancakes made from simple, plant-based ingredients you probably already have at home. No fancy flours or hard-to-pronounce additives—just wholesome oats, chia seeds, and a ripe banana.

We’re using oat flour as the base to keep things gluten-free, while the chia seeds give a little boost of fiber and help bind everything together. The result? A filling, fluffy, and naturally sweet plant-based breakfast that tastes indulgent but is good for you.

Whether you’re following a vegan diet, need a gluten-free option, or just want to try something new, this recipe for vegan banana pancakes is a must-try.

Learn more about the differences and benefits of oat bran vs oatmeal. 

Jump to:

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• How To Make Oat Flour
• How These Pancakes Compare to Traditional Pancakes
• Step-By-Step Recipe
• Tips for the Best Gluten-Free Vegan Banana Pancakes
• What To Serve With Gluten-Free Vegan Banana Pancakes
• How To Store Gluten-Free Vegan Banana Pancakes
• More Recipes with Banana
• How To Make Vegan Banana Pancakes

Why You’ll Love This Recipe

• Naturally Gluten-Free & Vegan. Made with oat flour and chia seeds, this pancake recipe skips the wheat and dairy while keeping all the comfort.
• Made with Pantry Staples. If you’ve got oats, chia seeds, and a ripe banana, you’re already most of the way there.
• Satisfying and Filling. These plant based banana pancakes are thicker and more nutrient-dense than traditional pancakes, so they’ll keep you full longer.

Ingredients & Substitutions

• Oat Flour: Made by blending old-fashioned oats or oat bran in a high-speed blender until fine and powdery. Be sure to use certified gluten-free oats to keep the recipe gluten-free.
• Chia Seeds: These act as a binder, replacing eggs, and help thicken the batter. They also add fiber and omega-3s. You can swap them with ground flaxseeds, but the texture may slightly differ.
• Salt: Just a pinch (½ teaspoon) enhances the overall flavor and balances the sweetness of the banana.
• Baking Powder: Helps the pancakes rise and stay fluffy. Make sure it’s fresh and aluminum-free for the best taste.
• Cold Water: Used to thin out the batter. You can substitute with plant-based milk (like oat or almond milk) for extra richness, but water keeps the recipe budget-friendly and simple.
• Ripe Banana: Adds natural sweetness, moisture, and binding power. The riper the banana, the better the flavor and texture. If you don’t have banana, mashed sweet potato or applesauce can work in a pinch, but expect a flavor change.
• Vegan Butter: Used to grease the skillet for cooking. You can also use olive oil or coconut oil to prevent sticking.

How To Make Oat Flour

Making oat flour at home is quick, easy, and affordable. All you need is a blender and some old-fashioned oats or oat bran. Simply pour the oats into a high-speed blender and blend until they reach a fine, flour-like texture.

For best results, sift the blended oat flour to remove any larger pieces. This extra step ensures a smoother, more consistent pancake batter. No need for all-purpose flour when you’ve got this wholesome, plant-based alternative.

Recipes Using Oat Flour

How These Pancakes Compare to Traditional Pancakes

Since these pancakes are made with oat flour instead of all-purpose flour, they tend to be denser and heartier than standard pancakes. While they may be slightly less fluffy and chewy, they make up for it by being much more filling and satisfying—perfect for a breakfast that keeps you full for hours.

The flavor of the pancakes is mild, much like traditional pancake batter, but the ripe banana adds a naturally sweet, rich flavor and moist texture.

If you’d like to elevate the taste, consider adding warm spices or mix-ins like cinnamon, nutmeg, pumpkin spice, or ginger. You can also stir in a splash of vanilla, a sprinkle of brown sugar, or fun additions like cocoa powder, chocolate chips, shredded coconut, or chopped nuts to make the pancakes your own.

Step-By-Step Recipe

1. Make the oat flour: Add oats and chia seeds to a high-speed blender. Blend until fine, like flour.
2. Prepare the dry mix: Sift the oat-chia flour into a large bowl. Add baking powder and salt. Whisk to combine.
3. Mix the wet ingredients: In another bowl, mash the ripe banana and mix with cold water. You can also blend this mixture for a smoother batter.
4. Combine wet and dry: Stir the banana mixture into the dry mix. Let the batter rest—it will thicken naturally as the chia seeds and oat flour absorb the liquid.
5. Cook the pancakes: Heat a non-stick pan over medium. Add vegan butter. Scoop ¼ cup of batter per pancake, spreading into a circle. Cook for 3–6 minutes per side, until golden brown.

Tips for the Best Gluten-Free Vegan Banana Pancakes

• Let the batter rest for at least 5–10 minutes before cooking for optimal thickness.
• Blend the banana and water if you want an ultra-smooth batter.
• Use a non-stick skillet or griddle to avoid sticking—these pancakes are delicate.
• Don’t flip too early. Wait until bubbles form and the edges look set.
• For extra flavor, add vanilla extract, cinnamon, or nutmeg to the batter.

What To Serve With Gluten-Free Vegan Banana Pancakes

Pair your pancakes with a drizzle of maple syrup or a dollop of nut-free vegan yogurt. Want to bulk it up? Serve with a side of air fryer red potatoes or a warm bowl of vegan savory oatmeal.

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How To Store Gluten-Free Vegan Banana Pancakes

Store any leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, simply warm in a toaster oven or skillet over medium-low heat until heated through. These pancakes also freeze well, just stack with parchment paper between each, store in a freezer bag, and reheat as needed.

More Recipes with Banana

Did you try out this Gluten-Free Vegan Banana Pancakes recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!