Easy Vegan Strawberry Oatmeal Pancakes made all in one blender and sweetened only with ripe bananas. You can drizzle these vegan pancakes with warm maple syrup for the extra touch of sweetness when serving. This fluffy stack of dairy free pancakes will jumpstart the best morning for you.

Even better, they are also toddler-approved and freezer-friendly for when you need a quick breakfast warmed up on a busy weekday!

A stack of vegan strawberry pancakes made with oats. Topped with fresh strawberries and warm maple syup.

This stack of strawberry pancakes tastes like a sunny and cozy Sunday morning.

They have a delightful combination of both texture and taste. Sweet, chewy and “buttery” pancakes with juicy strawberries bursting sweetness and a touch of tartness.

The best part might be how easy it is to make these pancakes, in one blender.

Ingredients For Vegan Strawberry Pancakes

Ingredients listed for vegan strawberry pancakes made with oats.

Rolled oats: Blended oats create a creamy texture for your pancake batter.

Ripe bananas: The only sweetener for these pancakes which also adds a little creaminess to the pancakes.

Apple cider vinegar and baking powder: Both of these ingredients help make the pancakes fluffy!

Milk of choice: You can use a dairy free nut milk or regular whole milk for these fully pancakes.

Vanilla Extract: A touch of vanilla extra OR vanilla paste lends such a beautiful touch of flavor to your pancakes. I love vanilla in the majority of my baked goods and sweet treats.

Strawberries: You can use fresh or frozen strawberries in this recipe. If you are using frozen strawberries, make sure they are thawed out and pat dried a bit before adding to the batter. You don’t want your thawed out strawberries to make your batter watery.

How to Make These Fluffy Vegan Strawberry Pancakes

Top with some fun additional like chopped up walnuts or a drizzle of nut butter, or just use the classic butter and maple syrup combo!

A few Tips for Making the Best Oatmeal Pancakes

Type of Oats

The best type of oats to use for this recipe is rolled oats. Quick oats should work as well. This recipe will NOT work with steel-cut oats.

I also have come across a great type of sprouted oats I use for my little ones’ oatmeal in the morning. This type of oats will also work for this recipe. But keep in mind that sprouted oats do not absorb liquid as much as regular rolled oats.

So if you choose to use sprouted oats, you can use 1/4 cup of milk to start and add more if the batter appears to be too thick.

Oatmeal Pancake Batter Gets Thicker With Time

A stack of vegan strawberry pancakes made with oats. Topped with fresh strawberries and warm maple syup.

Just like the idea of making overnight oats, oats absorb liquid. And once oats are blended, they absorb liquid even faster. Therefore, if you make the batter and let it sit, it will get thicker.

Therefore, the pancake batter should be cooked within 20 minutes after blending.

Temperature Matters

These pancakes are easy to cook on a griddle or non-stick pan. The best temperature is medium heat, which will create a nice golden brown on the pancakes.

You can use the spatula to gently move the sides, if it feels like it has set, gently flip them.

Ways to Serve Up Your Vegan Strawberry Pancakes

Classic: Simply melt some butter on top and slices of fresh strawberries to create this timeless taste.

Different Types of Syrups: You can use the classic maple syrup, blueberry syrup or even an ollaliberry syrup!

Chocolate chips: Dark or milk chocolate chips are a fun way to jazz up your pancakes and lend a little more sweetness to your fluffy vegan pancake stack as well!

A stack of vegan strawberry pancakes made with oats. Topped with fresh strawberries and warm maple syup.

Nut Butter: You can warm up a little almond or peanut butter before drizzling over your fluffy pancakes as well. This is such a fun way to dress up your breakfast on the go.

Dye Free Sprinkles: You can jazz up these pancakes for your little ones birthday or for a special occasion with dye free sprinkles! Here is a link for some dye free sprinkles that would be so fun to sprinkle on top before serving! Sprinkles at breakfast time? Coolest mom award ever!

How to Store Your Vegan Oat Pancakes

You can store these pancakes in the fridge for up to 5 days in an airtight container. Just warm up in the microwave, stove top or in a toaster oven for a few minutes before serving.

You can store these vegan pancakes in the freezer as well in a zip lock back for 3 months. Just thaw out in the microwave for a minute or two until ready to eat. You can also heat up in a toaster oven for some extra crispiness.

If you love this Vegan Strawberry Pancake recipe you would love to check out my Vegan Blueberry Oatmeal Pancakes or my Gluten Free Pumpkin Cassava Flour Pancakes!


A stack of vegan strawberry pancakes made with oats. Topped with fresh strawberries and warm maple syup.

Get the recipe:Strawberry Pancakes {One Blender}

Easy strawberry oatmeal pancakes made in one blender, and sweetened with ripe bananas! They are toddler approved and freezer friendly, making them the perfect breakfast or the whole faimly.
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  • 1 cup gf rolled oats
  • 1 tsp vanilla extract
  • 1 medium ripe banana
  • 2 tbsp apple cider vinegar
  • 1/3 cup milk of choice, *
  • 1 tsp baking powder
  • 1 cup chopped strawberries


  • Begin by preparing all ingredients.
  • In a blender, add in the oats, milk, bananas, vanilla, apple cider vinegar, baking powder. Blend until completely smooth.
  • Next, fold in chopped strawberries.
  • Now heat up your medium sized skillet, with some oil or butter.
  • Scoop the pancake batter into the pan and cook for 2-3 minutes on each side, or until golden brown.
  • Top with butter, whipped cream, greek yogurt, syrup, or whatever you like best, and enjoy!


The pancake batter will get thicker once it is blended if you do not cook them immediately. If it gets too thick, you can add a little bit more milk (up to 1/2 cup total) to loosen the batter before cooking.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.