Banana Oat Red Bean Roll-ups

These, honestly, were a complete fail. But after I made them into these flatbreads, they actually turned out really well. These Banana Oat Red Bean Roll-ups are seriously worth making guys!

I thought I’d be making banana oat waffles with this batter. Yeah, that’s how much this recipe changed. But, I’m so glad they failed as waffles.

The one thing I was really worried about was the texture. I thought if these don’t turn out fluffy and light, then I’m going to have to start over. But, believe it or not, these roll-ups work better with a chewy texture.

As for the ingredients, I really don’t recommend changing any of the ingredients. I find the blender to be a bit aggressive. I used a blender the first time and I felt like it was hard for the blender to really get everything incorporated. So, definitely use a bowl and spatula if you can.

These taste best after a day in the fridge. They have a slight chew and banana oat flavor that really works. It’s almost like eating banana bread wrapped around whatever filling you want.

That’s another thing, these banana oat roll-ups can be filled with anything. I really liked red bean paste but feel free to use nut butter, fruit jam, chestnut puree, sweet potato, really anything!

5 Word Summary:



Red bean



If you like banana stuff or just breakfast, check these recipes out:

The BEST Banana Bread

Banana Balloon Bread

Overnight French Toast Bake

Japanese Sweet Potato Overnight Oats

Banana Oat Red Bean Roll-ups

These chewy and fluffy roll ups make for the perfect breakfast. They are gluten-free, dairy-free, vegan, and added sugar-free. You have got to try them!!

Course Breakfast
Cuisine American, Chinese
Keyword banana, breakfast, dairy-free, gluten-free, oatmeal, oil-free, pancakes, red bean, vegan
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 5 crepe-sized pancakes
Calories 300 kcal


  • 3 cups oat flour 1
  • 2 cups non dairy milk 2
  • 1 cup mashed banana (~2 medium bananas)
  • 1 tbsp vinegar or lemon juice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground turmeric
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups red bean paste 3


  1. In a blender (or bowl), combine all the wet ingredients. Blend/mix until completely homogeneous. Then add in the dry ingredients and blend/mix. The batter should be thick but still barely pourable.
  2. Heat up a non-stick skillet and grease with a bit of oil or vegan butter. Pour the batter and spread over the entire bottom of the pan. You can do as thick or thin as you want. I would stay on the thinner side as it is easier to flip the pancakes this way.
  3. After about 4-5 minutes, run your spatula around the edges to loosen and make sure the pancake hasn't stuck to the bottom of the pan. Then, acting quickly, swiftly flip the pancake over. Do not try to do this slowly because then it will tear.
  4. Cook for another 4 minutes or until golden brown. Remove from the pan and repeat with the rest of the batter.
  5. Allow the pancakes to cool completely before filling with red bean, rolling them up and then cutting. Enjoy!

Recipe Notes

  1. I used old-fashioned oats but quick cooking ones work too.
  2. I used soy milk but almond, cashew, coconut, rice, hemp, etc. will work too.
  3. I made my own based on my recipe.

Leave a Reply

Your email address will not be published.