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Banana Oatmeal Pancakes

Makes about 20 small pancakes
Author: Molly Patrick


Dry Mixture Ingredients

  • 3 3/4 cups rolled oats (360 g)
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg powder

Wet Mixture Ingredients

  • 2 cups non-dairy milk (475 ml / plus extra for thinning out as the batter thickens)
  • 2 tablespoons lemon juice
  • 4 large dates, pitted and soaked in warm water for 10 minutes (65 g)
  • 1 1/2 cups mashed ripe banana (300 g / about 3 bananas)
  • 1 1/2 tablespoons vanilla


Dry Mixture Instructions

  • In your blender, place the rolled oats, baking powder, baking soda, cinnamon powder, salt and nutmeg powder. Blend until the mixture is a powder. Transfer to a large mixing bowl and set aside for now while you make your Wet Mixture

Wet Mixture Instructions

  • Place the non-dairy milk and lemon juice in a bowl and stir. Set aside for 5 minutes.
  • Drain the dates (discard the soaking water) and place into your blender, along with the mashed banana, vanilla and the non-dairy milk / lemon mixture that you set aside earlier. Blend until smooth. 

Assemble and Cook

  • Pour the Wet Mixture into the mixing bowl with the Dry Mixture and stir until just combined (don't over mix).
  • There are two ways to cook your Pancakes. You can either use a nonstick skillet or you can use the oven. We got you covered with instructions for both. 

Nonstick skillet instructions:

  • Heat a large nonstick skillet over medium heat for 2 minutes. Using a 1/4 cup measuring cup, scoop up some batter and pour it into your hot skillet, forming a circle about 3 to 3 1/2 inches across. Add 1 to 2 more circles of batter if your skillet has room.
  • Cook until the edges begin to dry, about 3 - 4 minutes. Using a thin silicone, plastic or wood spatula, flip over each pancake and cook for 1 additional minute, or until golden brown.
  • Move the pancakes to a serving plate and repeat this process until all the batter has been used. You should have about 20 pancakes when done.

Oven instructions: 

  • Preheat the oven to 350 °F (175 °C) and line two large baking sheets with parchment paper. Using a 1/4 cup measuring cup, scoop up some batter and pour it onto your baking sheet, repeat, leaving about an inch or so of space between each pancake. 
  • When both baking sheets are full, pop them in the oven and bake for 15 minutes, until the pancakes are cooked all the way through. Allow them to cool for several minutes, before you lift them off the parchment paper with a spatula. 


  • Serve your pancakes with fresh fruit, chopped nuts and a drizzle of maple syrup. 


The batter thickens the longer it sits. When it gets too thick to easily form a pancake, add 1 to 2 tablespoons of non-dairy milk and stir well. If you don’t finish these all in one go, store them in the fridge and reheat them in the toaster for a quick snack or breakfast.