Vegan Oatmeal-Banana Pancakes with Quick Blueberry-Peach Compote

Today’s vegan oatmeal-banana 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.

Since this was one of my earliest posts, the pictures don’t look great, but bear with me – these pancakes are delicious!

Vegan oatmeal banana pancakes recipe - egg free, dairy free

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!

Vegan oatmeal banana pancakes cooking in a pan

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.

Healthy vegan oatmeal banana pancakes recipe with a gluten free option

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 dense, 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.

Quick blueberry-peach compote topping for pancakes, waffles, cheesecake, etc.

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 midweek 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)

Yield: 8 medium pancakes

Vegan Oatmeal-Banana Pancakes with Quick Blueberry-Peach Compote

Vegan Oatmeal-Banana Pancakes with Quick Blueberry-Peach Compote

These egg-free vegan oatmeal-banana 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 gluten free option. Suitable for vegetarian and vegan diets.

Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes


For the Pancakes:

  • 2 Tbsp ground flax seed
  • 4 Tbsp water
  • 2 bananas
  • 1.5 Tbsp baking powder
  • 2 tsp agave nectar
  • 1 tsp vanilla extract
  • 2 Tbsp unsweetened applesauce
  • 5-6 Tbsp almond milk
  • 1 cup old-fashioned rolled oats (see note*)
  • 1/2 cup flour (white unbleached, whole wheat, or oat - see note*)
  • 1/2 tsp salt
  • dash of cinnamon

For the Blueberry-Peach Compote:

  • 1/2 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


To Make the Pancakes:

  1. In a small cup, mix ground flax seed with water to make the flax egg. Stir well, set aside for 5 min.
  2. In a medium bowl, mash bananas with the following 5 ingredients (through almond milk) until the mixture looks smooth.
  3. In a small bowl, mix flour, oats, salt, and cinnamon.
  4. Add dry ingredients to wet ingredients along with flax egg, stir until just combined.
  5. Heat up a skillet or a griddle on medium-high. Spray with olive oil spray (or omit if using a good non-stick pan). Working in batches, add pancake batter to the pan in 1/4-1/3 cup portions, spreading slightly. Reduce heat to medium-low and bake pancakes for about 4-5 min per side, or until well cooked through. I use 2 pans at the same time to speed up the process, fitting 3 pancakes per pan at a time.
  6. Serve immediately topped with Blueberry-Peach Compote (recipe follows) or your favorite topping.

To Make the Blueberry-Peach Compote:

  1. 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.
  2. Stir in brown sugar, cook for 1 min stirring constantly.
  3. 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.
  4. Stir in lime juice, using more or less to taste.
  5. Use as a topping for pancakes, ice cream, cheesecake, etc.


*To make these pancakes gluten free, use certified gluten-free oats and oat flour.

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Nutrition Information:


4 servings

Serving Size:

2 pancakes

Amount Per Serving: Calories: 289Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 59gFiber: 7gSugar: 22gProtein: 7g

Please note that the provided nutritional information data is approximate.

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