Today’s vegan banana oat pancakes with homemade blueberry-peach compote were one of the first vegan pancake recipes I’ve ever made. These pancakes are egg free, dairy free, nut free, and can be adapted to be gluten free.

Note: As an Amazon Associate I earn from qualifying purchases. If you make a purchase through my blog, I may receive a small commission, at no extra cost to you. Thank you!
Let’s agree: pancakes are the ultimate breakfast comfort food. Not many other breakfast dishes can compare with pancakes in versatility.
They can be big, they can be small. They can be topped with maple syrup or honey or bananas or chocolate syrup. They can have chunks of fruit or chocolate/butterscotch/peanut butter chips baked into them.
All that is even before we dig into all the varieties of pancake batter!
For a lot of us, homemade pancakes have always been made from some kind of boxed pancake mix with eggs+butter+milk, etc. – unless you felt adventurous on a Saturday morning and decided to experiment with making them from scratch.
I’ve always preferred to make everything from scratch, but honestly, pancakes were never on the list of things that I routinely made for breakfast.
However, Rob had always loved them (and waffles) as a weekend breakfast option, so every now and then he would make them himself (to this day, I don’t really know how to operate our waffle iron because it’s ‘his’ appliance!).
Interestingly, things changed once I became vegan.
I wanted to make sure that we could still enjoy our favorite dishes (vegan versions of them), so pancakes were one of the first dishes I made to show to Rob that vegan didn’t necessarily mean ‘deprived of all things loved before’.
And how surprised I was to find out that there are countless versions of vegan pancakes that come out fluffy and delicious without any of the heavy ingredients of regular pancakes!

I’m aware of the existence of vegan pancake mixes, but in my opinion, making things from scratch is always so much more rewarding, and it doesn’t necessarily take more time!
Plus, even vegan mixes can have processed ingredients and weird chemicals added “to preserve shelf life” etc. When I make the pancake batter myself, I always have the benefit of knowing what went into it – that alone gives me peace of mind!
Our breakfast routine has forever changed when I stumbled upon this beautiful recipe on My Little Celebration blog (now defunct – the owners went on to build the Minimalist Baker website).
The girl who runs it has some interesting – but not always vegan – recipe ideas. I hardly ever follow a recipe word-for-word (guilty!), so naturally I had to tweak this recipe a bit.
My number one concern? Eliminating the added oil from the recipe to make it healthier.

Out of all kinds of vegan pancakes I’ve made so far these are Rob’s favorite! He loves bananas, I love oatmeal – these guys have them both!
Because the recipe calls for rolled oats, these pancakes come out nice and hearty, but not shoe leather-tough.
Gluten free substitutions: Use certified gluten free oats and oat flour (or your favorite gluten free flour mix) instead of all purpose flour.
I don’t like my pancakes too sweet, especially if I plan on topping them with syrup or any kind of additional sweet toppings. After all, there’s plenty of sugar in bananas, so feel free to omit agave nectar when making the batter.
For these guys, I made this lovely blueberry-peach compote – because if we can sneak in some fruit, we should always go for it!
Living in Alabama comes with a benefit of having all-you-can-eat peaches throughout the summer – and blueberries are always a store trip away.

This blueberry-peach topping is surprisingly quick and easy to make! I can see all kinds of other recipes for which I can can use it – coconut ice cream, cheesecake, you name it!
Feel free to double or triple this recipe if you have a crowd to feed. The leftover pancakes can always be frozen and reheated in the toaster for a quick mid-week breakfast fix.
More breakfast recipes from the blog:
Healthy vegan blueberry and chocolate chip pancakes
Vegan Sweet Potato and Chia Pancakes
Easy-peasy Vegan Waffles (the batter can be used to make pancakes too)
Vegan Banana Oat Pancakes with Blueberry-Peach Compote

These hearty vegan banana oat pancakes have a nice flavor and texture thanks to the combination of bananas and old-fashioned oats in the batter. Topping them with quick Blueberry-Peach Compote brings the taste to the next level. Dairy free, egg free, with a gluten free option if made with all-purpose gluten free flour and certified gluten free oats. Suitable for vegetarian and vegan diets.
Ingredients
For the Pancakes:
- 1 Tbsp chia seeds
- 1 very ripe banana
- 1 cup non-dairy milk*
- 1/2 cup + 3 Tbsp water, divided
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup all-purpose flour**
- 1/2 cup old-fashioned rolled oats**
- 1 Tbsp + 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Avocado oil cooking spray for cooking (omit for oil-free)
For the Blueberry-Peach Compote:
- 1 cup frozen blueberries
- 1-2 Tbsp water
- 1 peach, peeled and cut into large chunks (can use frozen peaches)
- 1 Tbsp brown sugar
- 1-2 Tbsp lime juice
Instructions
To Make the Pancakes:
- In a small bowl, combine chia seeds with 3 Tbsp water. Mix well, set aside for 5 minutes.
- In the meantime, mash bananas with a fork in a medium bowl. Mix in non-dairy milk*, apple cider vinegar, and vanilla until smooth. Stir in rehydrated chia seeds.
- In another bowl, mix flour**, oats**, baking powder, cinnamon, and salt.
- Add dry ingredients into the wet, stir until just combined. A few lumps are OK. Set aside for 10 minutes.
- Heat up a skillet or a griddle on medium. Spray with avocado oil cooking spray (oil free: skip the spray if using a good non-stick skillet). Drop pancake batter onto the heated surface, about 1/4 cup per pancake. I usually fit 2-3 pancakes at a time in my large 12-inch skillet.
- Cook the pancakes until bubbles start forming on top, about 2 minutes. Flip and cook about 1-2 minute more.
- Serve immediately topped with Blueberry-Peach Compote (recipe follows) or your favorite topping.
To Make the Blueberry-Peach Compote:
- Add frozen blueberries and 1-2 Tbsp of water into a small saucepan. Reduce the heat to medium and cook for about 3 min, stirring often, until blueberries look partially broken down.
- Stir in brown sugar, cook for 1 min stirring constantly.
- Add peach slices, stir. If using fresh peaches, take off the heat right away. If using frozen peaches, let cook for another 1-2 min, and then take off the heat.
- Stir in lime juice, using more or less to taste.
- Use as a topping for pancakes. Also makes a great topping for ice cream, cheesecake, etc.
Notes
* Use your favorite non-dairy milk in this recipe. My go-to type of non-dairy milk is oat milk.
** To make these pancakes gluten free, use certified gluten-free oats and all-purpose gluten free flour.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Nutrition Information:
Yield:
4Serving Size:
2 pancakesAmount Per Serving: Calories: 308Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgCarbohydrates: 54gFiber: 6gSugar: 17gProtein: 8g
Please note that the provided nutritional information data is approximate.
Hope you enjoy my vegan banana oat pancakes as much as we do in our family!
If you’ve enjoyed this post, share it with your friends on social media! And stick around for more awesomeness – subscribe to Vegan Runner Eats to receive the latest posts (I’ll send you a free copy of my vegan dinner recipe e-book as a thank you), or follow the blog on Facebook, Pinterest, and Instagram.
Gary Loewenthal
Saturday 14th of December 2013
Very good! Hearty and filling but not too heavy.
Alina
Monday 16th of December 2013
Glad you liked them Gary!