Flourless Vegan Pancakes: Oat, Banana & Cocoa

Aryane @ Valises & Gourmandises
An easy and healthy flourless pancake recipe. It'll make you feel like you're eating a giant cookie, for breakfast!
5 from 1 vote
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Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Course Breakfast
Cuisine healthy, vegan, vegetarian
Servings 6 -8


  • 2 cups oats
  • 1 or 2 tablespoons cocoa powder
  • 1 large ripe organic banana
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt
  • 1 1/2 teaspoon baking powder
  • 1 1/3 cups non-dairy milk I used oat milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup or brown sugar
  • coconut oil for cooking


  • Preheat the oven to 200°F (100°C). Put all the ingredients in a blender or food processor and pulse until smooth. There’s no need to blend too much, the oats should be visible. The batter should be thick but liquid enough to be poured in the pan. Add a bit of milk if needed.
  • Taste the batter and adjust sweetness and cocoa content to your taste.
  • Heat a pan on medium-high heat. Melt a little bit of coconut oil and pour about 2 tablespoons of batter in the center. With the back of the spoon, spread the batter in a nice thick circle.
  • Cook until the bottom is golden brown and the top not too liquid, 2 or 3 minutes. Flip gently with a spatula and cook another 2 to 3 minutes.
  • To keep the pancakes warm while you finish making the others, keep them in the oven at low temperature.
  • Enjoy with homemade jam or maple syrup.


Depending on the size of your pancakes, the batter should yield 6 to 8 pancakes.
If feeling particularly festive, add some chocolate chips to the batter
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