Vegan Peanut Butter and Jelly Banana Oat Pancakes

The batter for these healthy peanut butter banana oat pancakes is whipped up in a blender. It’s a quick and easy recipe, which means you can have pancakes for breakfast all week long and best of all, they are gluten-free, vegan, and refined sugar free! Top with mixed berries and peanut butter drizzle for a combination that’s perfectly reminiscent of a classic PB&J.

My parents have often told me that when I was a toddler, I had a habit of waking my dad in the morning by poking him over and over in the middle of the forehead and demanding he make me pancakes for breakfast.

It went something like this:

Poke.

“Pancakes.”

Poke.

“Pancakes.”

Personally, I think it sounds kind of endearing, but my dad worked a night shift for a few years while I was growing up, so I don’t think it was a particularly appreciated routine!

Please note that this page contains affiliate links. As an Amazon Associate I earn from qualifying purchases made through these links, at no extra cost to you. I only recommend tools and brands I know, use, and trust. Thank you for helping to support my blog!

I still love pancakes for breakfast just as much as my bossy toddler self and this “peanut butter and jelly” banana oat version is one of my favorite ways to have them. I love that this recipe comes together so quickly in your blender (or food processor). Plus, it’s vegan, gluten free, and refined sugar free which means it’s a breakfast treat you can feel good about and eat all week long!

To keep this recipe gluten free, I used a gluten free oat flour as the base for the pancakes. Oat flour is also super easy to make yourself at home: simply start with whole oats and grind them as fine as you can in your food processor. I usually do this in batches and keep extra on hand since I love using oat flour in all sorts of baking recipes, like these chocolate chip cookie dough truffles!

Peanut butter and frozen berries are two absolute staples in my kitchen and they’re the perfect toppings for these healthier banana oat pancakes, since they aren’t overly sweet. I warm the berries up in the microwave to make a quick “compote” and the resulting combination totally reminds me of a PB&J – which happens to be one of my other favorite childhood foods! Warm the peanut butter up in the microwave as well to make it super easy to drizzle on top.

This recipe is easy enough for a weekday, but fancy enough for a weekend too, so it makes it into my breakfast rotation regularly. If you have any leftovers, they can be kept in an airtight container in the refrigerator for a few days.

If you make this recipe, don’t forget to post a photo and tag @flourcoveredapron on Instagram! And if you’re hungry for more breakfast inspiration (everything from simple to gourmet, healthy to indulgent), check out my breakfast recipes board on Pinterest.

Print Recipe