Banana & oat vegan pancakes


  • 240ml Unsweetened Almond Breeze®

  • 100g oats

  • 1 tsp. apple cider vinegar

  • 1 tbsp. maple syrup

  • 1 tsp. baking powder

  • 1 tbsp. coconut oil

  • 1 medium ripe banana

  • 1 tsp. rapeseed oil, for the frying pan

  • Toppings

  • Almond butter (see our recipe page)

  • 1 banana, sliced

  • Handful of blueberries

  • Handful of Blue Diamond Roasted with Sea Salt Almonds, chopped

  • Chocolate sauce

  • Serves: 10

  • Prep time: 20 minutes

  • Cooking time: 10 minutes

Banana & oat vegan pancakes

Easy to make vegan pancakes using oats, banana and Almond Breeze®. Delicious topped with almond butter, sliced bananas, blueberries and a drizzle of chocolate sauce.


Tip the oats into a high-powered blender (or a food processor) and pour over the Almond Breeze®. Then add the apple cider vinegar, maple syrup, baking powder, coconut oil and the banana. Blend together until it becomes a smooth batter. Set to one-side for 15-20 minutes and allow the pancake batter to thicken.

When you are ready to make the pancakes, heat a medium sized frying pan to a medium/high heat. Pour the rapeseed oil into the frying pan and use a piece of kitchen paper to wipe it around the base of the pan. Any excess oil will absorb into the pancakes.

Once the pan and oil are hot, use a ¼ measuring cup scoop to add the pancake batter to the pan. The batter will form a circle in the pan. Cook until bubbles start to rise to the surface of the batter and the edges turn slightly firm, then flip the pancake over and cook for around 3 minutes on the other side. Cook until both sides are lightly golden.

Place a plate in the oven on a very low heat and every time a pancake is cooked place it on the plate to keep warm.

Serve the pancakes with your choice of fresh fruit, a spoonful of almond butter and a drizzle of chocolate sauce.

Any leftover batter can be kept covered in the fridge and used the next day.

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