If you’re on the lookout for a breakfast that feels like a warm hug on a plate but is incredibly simple to whip up, this 4 Ingredient Vegan Banana Oatmeal Pancakes Recipe is your new best friend. Combining just ripe bananas, hearty oats, creamy coconut milk, and nutty chia seeds, these pancakes come together with ease and deliver a fluffy, naturally sweet stack that’s perfect for any morning. Whether you’re feeding a crowd or indulging in a solo treat, these pancakes blend wholesome goodness with effortless charm.
Ingredients You’ll Need
These four ingredients are all you need to create pancakes that are both nourishing and delicious. Each brings something special to the batter— from natural sweetness and moisture to texture and richness—making this recipe wonderfully balanced without any fuss.
- Bananas: They provide natural sweetness and moisture, creating the perfect base for your pancakes.
- Oats: Ground into a smooth flour, oats add substance and a gentle, nutty flavor.
- Coconut Milk: This creamy milk keeps the batter luscious and adds a subtle tropical undertone.
- Chia Seeds: Acting as a vegan binder, chia seeds help hold everything together while boosting nutrition.
How to Make 4 Ingredient Vegan Banana Oatmeal Pancakes Recipe
Step 1: Blend Your Batter
Start by tossing the bananas, oats, coconut milk, and chia seeds into your blender. Blend everything until the mixture is smooth and homogenous. If your blender isn’t super powerful, giving the bananas a rough chop beforehand can help get a smooth batter quicker. This step is the heart of the recipe, where simple ingredients transform into pancake magic.
Step 2: Cook the Pancakes
Heat up a skillet over medium-high heat and melt a bit of coconut oil to prevent sticking and add a slight crisp outside. Spoon in about three tablespoons of batter per pancake, then gently spread the edges with your spatula. Watch for the sides to solidify and bubbles to form before flipping. Cooking these pancakes carefully helps achieve a tender inside with a beautifully golden exterior every time.
Step 3: Serve and Enjoy
Once cooked, pile your pancakes onto a plate and get ready for the fun part—deciding how to dress them! Whether you like classic syrup or something a little more adventurous, these pancakes are a perfect blank canvas.
How to Serve 4 Ingredient Vegan Banana Oatmeal Pancakes Recipe
Garnishes
Fresh berries, sliced bananas, or a sprinkle of chopped nuts make fantastic toppings, adding bursts of flavor and texture. A drizzle of maple syrup or vegan nut butter can effortlessly elevate your pancake stack into absolute breakfast bliss.
Side Dishes
A colorful fruit salad or a handful of toasted nuts are great companions, offering freshness and crunch. For a savory spin, crispy tempeh or vegan sausages can also pair surprisingly well with the sweet pancakes, creating a balanced meal.
Creative Ways to Present
Try layering these pancakes with vegan yogurt and fruit compote for a parfait-style morning treat. Or shape the batter into mini pancakes for bite-sized delights perfect for sharing or serving at parties.
Make Ahead and Storage
Storing Leftovers
Place any leftover pancakes in an airtight container and keep them in the refrigerator for up to three days. This way, you can quickly grab a nutritious breakfast when time is tight.
Freezing
If you want to stash pancakes for longer, freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to a month. This method ensures they maintain their shape and texture.
Reheating
Reheat pancakes gently in a toaster or on a skillet with a bit of coconut oil until warmed through. Avoid microwaving if possible to keep them from becoming soggy.
FAQs
Can I use a different type of milk in this recipe?
Absolutely! While coconut milk gives a lovely creaminess and subtle flavor, any plant-based milk like almond, oat, or soy will work just fine.
Do I have to use chia seeds, or are there alternatives?
Chia seeds act as a vegan binder here, but you can substitute them with ground flaxseeds mixed with water or even a store-bought flax egg mix.
How do I make the oats into flour?
Simply pulse rolled oats in a blender or food processor until they become a fine powder, perfect for your pancake base.
Can I add flavors or spices to the batter?
Definitely! A dash of cinnamon, vanilla extract, or even nutmeg can add a warm, cozy twist to your pancakes.
Are these pancakes gluten-free?
They can be, as long as you use certified gluten-free oats, making them suitable for those with gluten sensitivities.
Final Thoughts
This 4 Ingredient Vegan Banana Oatmeal Pancakes Recipe is proof that simple can be sensational. It’s a quick, wholesome, and delicious way to start your day with a smile. I promise once you try these pancakes, they’ll become a beloved staple in your kitchen. So grab your blender and get flipping—your new favorite breakfast awaits!
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4 Ingredient Vegan Banana Oatmeal Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
These 4 Ingredient Vegan Banana Oatmeal Pancakes are a quick and healthy breakfast option perfect for busy mornings. Made with simple pantry staples like bananas, oats, coconut milk, and chia seeds, they’re naturally sweetened and packed with fiber and protein. Cooked on the stovetop with a touch of coconut oil, these fluffy pancakes are delicious served with fresh fruit and nut butter.
Ingredients
Main Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 2/3 cup coconut milk (or any plant-based milk)
- 1 heaping tablespoon chia seeds
- coconut oil (for cooking)
Instructions
- Prepare the Batter: Add the bananas, oats, coconut milk, and chia seeds to a blender. Blend until smooth, breaking up the bananas first if your blender isn’t very powerful to ensure even mixing.
- Heat the Skillet: Place a skillet over medium-high heat and melt a small amount of coconut oil to prevent sticking and add flavor.
- Cook the Pancakes: Pour about 3 tablespoons of batter for each pancake onto the hot skillet. Use a spatula to slightly spread the batter into a circle. Cook until the edges look set and bubbles form on the surface, then carefully flip and cook the other side until golden.
- Serve: Remove pancakes from the skillet and serve immediately with your choice of fresh fruit and nut butter for added taste and nutrition.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- If batter is too thick, add a little more coconut milk to reach desired consistency.
- Cook pancakes on medium-high heat to avoid burning while ensuring the inside cooks through.
- These pancakes can be made gluten-free by ensuring the oats used are certified gluten-free.
- Leftover pancakes store well in the fridge for up to 2 days or can be frozen for longer storage.
