Fluffy Vegan Banana Oat Pancakes No Eggs (High Protein Stack)
Some mornings call for a proper stack of pancakes, the kind that are golden on the outside, soft and pillffy in the middle, and satisfying enough to carry you through to lunch. These fluffy vegan banana oat pancakes with no eggs deliver exactly that, and they are built around whole, nourishing ingredients rather than refined flour and sugar. Ripe bananas do the heavy lifting here, binding the batter naturally while adding gentle sweetness, so you do not need a single egg or any refined sweetener. It is a genuinely wholesome breakfast that happens to taste like a treat.
What makes this recipe stand out nutritionally is the combination of rolled oats and hemp seeds blended straight into the batter. Oats provide slow-release carbohydrates and a generous hit of soluble fibre, which is great for keeping your digestion happy and your energy levels steady. Hemp seeds quietly boost the protein content without changing the flavour at all. A tablespoon of almond butter is also blended in, adding healthy monounsaturated fats and a little extra creaminess that helps the pancakes hold their shape and stay tender inside. Compared to traditional pancake recipes that can clock in at over 400 calories per serving with minimal protein and fibre, this stack offers a much more balanced nutritional profile with around 310 calories, 14 grams of protein, and 6 grams of fibre per serving.
The method is beautifully simple. Everything goes into a blender, you blitz until smooth, and then let the batter rest for five minutes while your pan heats up. That short resting time lets the oats absorb the liquid fully, which is the real secret to getting a fluffy texture rather than a dense, gummy result. Cooking on a medium-low heat with a light brush of coconut oil gives you that gorgeous golden colour without burning the outside before the centre cooks through. Patience is your friend here. Wait until bubbles form on the surface and the edges look set before flipping, and you will be rewarded with pancakes that do not fall apart.
These pancakes are naturally gluten free if you use certified gluten free oats, and they are completely plant based from top to bottom. Toppings are where you can have fun. Fresh berries, a drizzle of pure maple syrup, a spoonful of coconut yoghurt, or even a scatter of toasted seeds all work beautifully. You can also fold blueberries or cacao nibs directly into the batter before cooking for extra flavour and antioxidants. The batter keeps well in the fridge for up to two days, so you can blend a big batch on Sunday and enjoy freshly cooked pancakes on Monday morning with almost no effort at all.
Ingredients
- 2 medium ripe bananas (the riper the better for natural sweetness and binding)
- 1 cup rolled oats (use certified gluten free oats if needed)
- 3 cup unsweetened oat milk (or any unsweetened plant milk)
- 3 tablespoons hemp seeds (boosts protein and omega-3 content)
- 1 tablespoon smooth almond butter (adds creaminess and healthy fats)
- 1 teaspoon baking powder (essential for lift and fluffiness)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon (optional but highly recommended)
- 1 pinch fine sea salt (balances the sweetness)
- 1 teaspoon coconut oil (for cooking, use refined for neutral flavour)
Instructions
- 1
Add the ripe bananas, rolled oats, oat milk, hemp seeds, almond butter, baking powder, vanilla extract, cinnamon, and sea salt to a blender.
Break the bananas into chunks first so your blender does not have to work as hard.
- 2
Blend on high for about 45 to 60 seconds until the batter is completely smooth and no oat pieces remain.
Scrape down the sides halfway through blending to make sure everything is fully incorporated.
- 3
Let the batter rest in the blender for 5 minutes without touching it. This allows the oats to absorb the liquid and thicken the batter, which is key for fluffy results.
Do not skip the resting time. It makes a real difference to the final texture.
- 4
Heat a non-stick frying pan or skillet over medium-low heat. Add a very small amount of coconut oil and spread it around the surface with a pastry brush or folded piece of kitchen paper.
Medium-low heat is important. Too high and the outside burns before the inside cooks through.
- 5
Pour approximately 3 tablespoons of batter per pancake into the pan. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look dry and set.
Keep the pancakes small, about 8 cm wide. Smaller pancakes are much easier to flip without breaking.
- 6
Carefully flip each pancake using a thin spatula and cook for a further 1 to 2 minutes on the second side until golden brown.
Only flip once. Every additional flip makes the pancakes slightly denser.
- 7
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding a tiny bit more coconut oil between batches as needed.
Keep finished pancakes warm in an oven set to 80C while you cook the rest.
- 8
Serve stacked with your choice of toppings. Fresh berries, sliced banana, coconut yoghurt, and a small drizzle of pure maple syrup all work wonderfully.
Nutrition per serving
310kcal
Calories
14g
Protein
42g
Carbs
10g
Fat
6g
Fibre
13g
Sugar
185mg
Sodium
Pro Tips
- ✓
Very ripe bananas with brown spots give the best flavour and the most natural sweetness, so do not worry if yours look past their prime.
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If your batter seems too thick after resting, add one extra tablespoon of oat milk and stir gently to loosen it.
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Always use medium-low heat. This recipe has natural sugars from the banana that can catch and burn quickly on a high flame.
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A good non-stick pan is genuinely worth it here. It reduces the amount of oil needed and makes flipping much easier.
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For extra fluffy pancakes, add a tiny squeeze of lemon juice to the batter. The acid reacts with the baking powder for additional lift.
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Make a double batch of batter on the weekend and store it in a sealed jar in the fridge for quick weekday breakfasts.
Frequently Asked Questions
Variations
- •
Blueberry Protein Boost
Fold 1/3 cup of fresh or frozen blueberries and an extra tablespoon of hemp seeds into the batter after blending. The blueberries burst during cooking and add antioxidants plus a gorgeous jammy flavour.
- •
Cacao Nib Chocolate Chip
Stir 2 tablespoons of raw cacao nibs into the rested batter before cooking. Cacao nibs add a dark chocolate bitterness, magnesium, and crunch without any added sugar compared to regular chocolate chips.
- •
Spiced Chai Style
Add 1/4 teaspoon each of ground ginger, cardamom, and nutmeg alongside the cinnamon in the batter. This creates a warm, aromatic flavour that is particularly lovely in autumn and winter.
- •
Tropical Coconut
Replace the oat milk with full-fat coconut milk and add 2 tablespoons of desiccated unsweetened coconut to the batter. Top with fresh mango and passionfruit for a vibrant tropical breakfast.
Substitutions
- •oat milk → any unsweetened plant milk (Almond milk, soy milk, or coconut milk all work well. Soy milk adds a little extra protein, which is a bonus.)
- •almond butter → sunflower seed butter or tahini (Use sunflower seed butter for a completely nut-free version. The flavour profile changes slightly but the function is the same.)
- •hemp seeds → ground flaxseed or chia seeds (Both work as protein and omega-3 boosters. Ground flaxseed also helps bind the batter slightly more firmly.)
- •coconut oil → light olive oil or a spray of cooking oil (Any neutral cooking oil works fine. Using a light spray of oil is the most calorie-efficient option if you are watching your fat intake.)
- •rolled oats → quick oats (Quick oats blend faster and produce a slightly smoother batter. The pancakes will be a little more delicate but still delicious.)
🧊 Storage
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a dry non-stick pan over low heat or in a toaster until warmed through. Uncooked batter can be stored in a sealed jar in the fridge for up to 2 days. Stir before using as the oats may settle slightly.
📅 Make Ahead
The batter blends in under 2 minutes, so it is easy to prepare the night before. Store it in a sealed jar in the fridge overnight and give it a good stir before cooking in the morning. You may need to add a splash of oat milk to loosen it if it has thickened overnight.
