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Breakfast recipe

Golden Banana Berry Oat Pancakes with Maple

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Fluffy vegan breakfast pancakes made with banana, oats, oat milk, blueberries, cinnamon, and a little maple syrup.

Start planningStart cookingIngredients
60 min455 kcal4 base servingsBreakfastVeganFamily Friendly
ContainsGluten
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Recipe and nutrition estimates

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Focus ingredients: banana, oats, blueberries

Dietary fit: Vegetarian, Vegan, Dairy-free

Serving tip: Serve freshly cooked. Refrigerate leftovers in shallow portions within1–2hours at0–5°C and use within48hours or an earlier ingredient use-by limit; reheat only once until steaming hot throughout. Keep fruit toppings separate.

Banana Berry Oat Pancakes plated and ready to serve.

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Ingredients

What you need

  • 3 banana
  • 220g oats
  • 280ml oat milk
  • 200g blueberries
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 45ml vegetable oil

You'll also need

food processor, 2l bowl, scales and measuring jug, 28cm non-stick frying pan, broad spatula

Method

Step by step

Up to 8 clear steps
  1. Banana Berry Oat Pancakes cooking step 1: Mash the bananas.
    Step 1

    Mash the bananas

    For more than 4 servings, divide all displayed ingredients into separate batches of no more than 4 servings and use each batch’s share. Peel all bananas. Reserve one-third for topping and mash the remaining two-thirds thoroughly. Grind all oats to a fine flour in a food processor; transfer to a 2l bowl.

    Very ripe bananas make the batter easier to whisk and naturally sweeter.

  2. Banana Berry Oat Pancakes cooking step 2: Whisk the batter.
    Step 2

    Whisk the batter

    Mix the ground oats with all baking powder and cinnamon. Stir in the mashed banana, all oat drink and 30ml oil. Rest for 15 minutes so the oat flour absorbs liquid. The mixture should fall from a spoon in thick dollops.

    15 min
  3. Banana Berry Oat Pancakes cooking step 3: Rest and fold.
    Step 3

    Rest and fold

    Divide the batter into three pancakes per serving in this batch. Heat a 28cm non-stick frying pan over medium heat. Divide the remaining 15ml oil evenly between the cooking batches; cook no more than three pancakes at once. Spread each portion about 8cm across and no more than 1cm thick.

  4. Banana Berry Oat Pancakes cooking step 4: Cook the pancakes.
    Step 4

    Cook the pancakes

    Cook for 3–4 minutes until the undersides are golden and the edges hold their shape. Slide a broad spatula fully underneath, turn carefully and cook the second side for 2–3 minutes until the centre has no wet batter. Reduce the heat if browning too quickly. Repeat with the remaining batter and allocated oil; allow four pan batches for four servings.

    Keep the pancakes small so they turn cleanly without egg.

  5. Banana Berry Oat Pancakes cooking step 5: Serve with berries.
    Step 5

    Serve with berries

    Slice the reserved banana. Serve the pancakes with all banana slices, fresh blueberries and maple syrup, divided evenly. These are tender oat pancakes; serve as each batch finishes for the best texture.