Vegan Banana Oat Pancakes

When I make this recipe, I like to keep some of the oats whole to add a little texture, but you can blend the oats for a smoother texture for a younger baby or soak the whole oats in oat milk for 10 minutes to soften them before adding. 

Also, if you don’t have Ready Brek, you can substitute with plain flour. Ready Brek give a mini nutritional boost with iron and calcium. 

To make these pancakes your own, feel free to experiment with the spices used. Alternatives include using nutmeg, mixed spice, ginger, or any other combination you like.

If you haven’t introduced your child to spices yet, go for it, I’m all about flavour, its such a great way to grow a fearless foodie!

In this recipe, the banana adds both sweetness (with riper bananas giving a sweeter flavour) and acts to replace the egg that would normally be used in pancakes to bind the mixture. 

You can use your favourite non-dairy milk alternative in this recipe. An unsweetened oat milk gives a flavour match with the oaty base of these pancakes. 

If you like this recipe and are looking for more vegan recipes, check out my blog post, 15 nutritious vegan meals ideas and my 12 plant-based snacks blog.

Both have tons of recipes for you to try!

Vegan Banana Oat Pancakes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 14
Calories 51 kcal


  • 60 g Ready Brek
  • 75 g Oats
  • 200 ml Oat Milk + a little extra as needed
  • 1 ripe banana
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • Vegetable oil to fry


  • In a blender place the ready brek, baking powder, cinnamon and half the oats.
  • Blend until a fine flour forms, then add the remaining whole oats and mix into the powder.
  • Mash the banana in a small bowl, then add the oat milk.
  • Combine the wet and dry ingredients.
  • Heat a little oil or butter in a large frying pan over a low-medium heat.
  • Add spoonful’s of the batter to the hot pan. Tablespoons make great child sized pancakes and teaspoons are lovely for baby led weaning.
  • Cook for 2-3 minutes per side, until bubbles form on the surface of the pancake or until the edges begin to solidify, then flip.
  • Cook on the other side for approximately 1-2 minute, or until golden brown.
  • Whilst cooking, if it looks like the batter is getting a little thick, add a little extra oat milk (I usually start with 20ml at a time) and stir in well.
  • Allow to cool a little, then top with your favourite topping before serving. For these I love to serve with a little vegan yoghurt and some berries. Alternatively, these also taste great with a drizzle of nut butter and some banana slices!


Nutrition per serving (without topping) Kcal and Fat (g): 51kcal, 1.2g Fat
Any allergens present: may contain gluten
Age suitability: 7-9 months+
Keyword vegan oat banana pancakes

With thanks to Heather Knight for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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