There is something genuinely satisfying about a stack of pancakes that you can feel good about eating. These dairy free banana oat pancakes hit that sweet spot beautifully. They are thick, golden, lightly sweet from ripe banana, and hold together far better than you might expect from such a simple ingredient list. No butter, no cow's milk, no refined flour. Just wholesome, recognisable ingredients that come together into a breakfast worth waking up for.
The base here is whole rolled oats, blended into a fine flour. This gives the pancakes a naturally nutty depth and a fibre boost that white flour simply cannot match. Ripe banana adds natural sweetness, which means you need very little added sugar, if any at all. Two eggs provide structure and a solid hit of protein, while unsweetened almond milk keeps things light and completely dairy free. A tablespoon of chia seeds gets stirred into the batter for an extra layer of nutrition. Those tiny seeds are packed with omega-3 fatty acids and they help bind the batter, giving each pancake a lovely, slightly chewy texture that keeps you fuller for longer. A pinch of cinnamon and a touch of vanilla round everything out with warmth.
Compared to a traditional restaurant-style pancake made with refined flour, butter and whole milk, these come in noticeably lower in calories and saturated fat, while delivering more fibre per serving. The protein is solid too, especially if you serve them with a spoonful of almond butter on top. Ripe bananas bring potassium and vitamin B6 to the table, oats contribute beta-glucan fibre that supports healthy cholesterol levels, and chia seeds add calcium alongside their omega-3 content. This is not health food that tastes like a compromise. It genuinely tastes like breakfast should.
Cooking these pancakes is straightforward. Blending the oats first is the key step. You want them ground to a flour-like consistency before you add the wet ingredients. This prevents a gritty texture and helps the batter pour smoothly onto the pan. A medium heat is your friend here, not high heat. These pancakes are slightly denser than traditional ones, so giving them a little extra time on the first side before flipping means they cook through evenly without burning on the outside. Look for bubbles forming on the surface and edges that look set before you flip. Patience pays off. Top with fresh berries, a drizzle of pure maple syrup, or sliced banana for a breakfast that genuinely sets the tone for a good day.
Ingredients
- 1 cup whole rolled oats (use certified gluten free oats if needed)
- 2 large ripe bananas (the riper the better, brown spots are ideal)
- 2 large eggs
- 1 cup unsweetened almond milk (or any other dairy free milk)
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder (check label for gluten free if required)
- 1 pinch fine sea salt
- 1 teaspoon coconut oil (for greasing the pan, plus extra as needed)
Instructions
- 1
Add the rolled oats to a blender and blitz on high for about 30 to 45 seconds until they reach a fine flour-like texture. Stop and scrape down the sides if needed.
Do not skip this step. Grinding the oats first is what gives the pancakes a smooth, non-gritty texture.
- 2
Add the ripe bananas, eggs, almond milk, chia seeds, vanilla extract, cinnamon, baking powder and sea salt to the blender with the oat flour.
- 3
Blend everything together for about 30 seconds until the batter is smooth and well combined. Let the batter rest for 3 to 4 minutes so the chia seeds can absorb some liquid and the batter thickens slightly.
Resting the batter makes it easier to pour and improves the final texture of the pancakes.
- 4
Place a non-stick skillet or griddle over medium heat. Add half a teaspoon of coconut oil and swirl to coat the surface evenly. Let the pan heat up for about a minute before you start cooking.
A medium heat is important. Too high and the outside will burn before the inside cooks through.
- 5
Pour roughly 3 tablespoons of batter per pancake onto the pan. Cook for 2 to 3 minutes on the first side until you see bubbles forming across the surface and the edges look set and dry.
- 6
Flip each pancake carefully and cook for a further 1 to 2 minutes on the second side until golden and cooked through. Transfer to a warm plate and repeat with the remaining batter, adding a little more coconut oil between batches as needed.
Keep cooked pancakes warm in an oven set to 90 degrees Celsius while you finish the rest.
- 7
Serve immediately with your chosen toppings. Fresh berries, sliced banana, a light drizzle of pure maple syrup or a spoonful of almond butter all work beautifully.
Nutrition per serving
218kcal
Calories
9g
Protein
32g
Carbs
7g
Fat
5g
Fibre
8g
Sugar
145mg
Sodium
Pro Tips
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The riper your bananas, the naturally sweeter your pancakes will be. Bananas with lots of brown spots are ideal.
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Do not flip too early. Wait until bubbles appear across most of the surface before turning.
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If your batter feels too thick after resting, add one extra tablespoon of almond milk and stir gently.
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These pancakes are slightly more delicate than traditional flour-based ones, so use a thin, wide spatula when flipping.
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For extra protein, serve with a generous spoonful of almond butter or a side of plain coconut yogurt.
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Certified gluten free oats make this recipe fully gluten free and suitable for people with coeliac disease.
Frequently Asked Questions
Variations
- •
Blueberry Banana Oat Pancakes
Fold 1/2 cup of fresh or frozen blueberries into the batter just before cooking. The berries add natural antioxidants, a burst of juicy flavour and a beautiful colour against the golden pancakes.
- •
Chocolate Chip Banana Oat Pancakes
Stir 2 tablespoons of dairy free dark chocolate chips into the rested batter for a treat-style breakfast that still keeps sugar relatively low. Use chips with at least 70 percent cocoa for the best flavour and antioxidant content.
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Peanut Butter Banana Oat Pancakes
Add 2 tablespoons of natural peanut butter to the blender along with the other ingredients. This boosts protein and healthy fat content further, and the peanut butter flavour pairs wonderfully with banana.
- •
Spiced Apple Banana Oat Pancakes
Replace the almond milk with unsweetened apple juice and add a pinch of nutmeg alongside the cinnamon. Stir in a small handful of finely diced apple pieces for extra fibre and a warming autumn-inspired flavour.
Substitutions
- •Almond milk → Oat milk, coconut milk (carton), soy milk or cashew milk (Any unsweetened dairy free milk works. Soy milk will increase the protein content slightly. Avoid full-fat canned coconut milk as it will make the batter too dense.)
- •Eggs → Flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg, rested for 5 minutes) (Makes the recipe fully vegan. The pancakes will be slightly more fragile, so use a careful hand when flipping.)
- •Chia seeds → Ground flaxseed (Works in the same way as a binder and provides similar omega-3 benefits. Use the same quantity.)
- •Rolled oats → Quick oats (Quick oats blend faster and create a slightly smoother batter. Do not use steel cut oats as they will not blend smoothly enough.)
- •Coconut oil → Light olive oil or avocado oil spray (Any neutral-flavoured oil works for greasing the pan. Avocado oil has a high smoke point which makes it a reliable choice.)
🧊 Storage
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Place a small sheet of baking paper between each pancake to prevent sticking. To freeze, layer with baking paper, place in a freezer-safe bag and freeze for up to 2 months. Reheat from frozen in a toaster or in a dry non-stick pan over low heat for 2 to 3 minutes per side.
📅 Make Ahead
The batter can be blended the night before and stored in a covered jug or bowl in the fridge. Stir in 1 to 2 extra tablespoons of almond milk before cooking as the chia seeds will have thickened the mixture overnight. Cooked pancakes can also be made in a full batch on the weekend and reheated throughout the week for quick weekday breakfasts.
