Vegan Banana Pancakes

Published: February 15, 2022 · Modified: February 15, 2022 Of Theirs · This post may contain affiliate links · Leave a comment

These Vegan Banana Pancakes are the perfect weekend breakfast! They’re soft, fluffy, perfectly sweet, and incredibly easy to make!

Why this recipe works

We’ve been making this recipe for years and it’s always a real winner! Our twins absolutely adore these vegan banana pancakes and can’t get enough. And they are quite picky when it comes to food, so that means a lot.

I love making them for a lazy Sunday morning breakfast and serving them with banana slices, maple syrup, and fresh blueberries. So good!

All you need is a bowl, a large banana, and some pantry ingredients like flour, baking powder, and plant-based milk. You don’t need a blender or food processor like with many other vegan pancake recipes.

I also like that the ingredient list is super short, so this recipe doesn’t require any planning ahead. You will most likely have all the ingredients at home without having to run to the store.

Simply mash the banana with a fork and then combine all the ingredients in a bowl and mix until there are no lumps left. Make sure the banana is ripe enough with some brown spots on the outside. The riper, the sweeter.

Then heat some oil (I usually use coconut oil) in a large skillet and add about 1/4 cup of batter to each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side. It will usually take 1-2 minutes.

What goes into this recipe

Flour – I used spelled flour, but the recipe also works with 00 or wholemeal flour.
Banana – you need a big banana. It should be ripe with some brown spots on the outside.
Vegetable milk – unsweetened almond, oat or soy milk.
Baking powder
salt – enhances flavours.
Cinnamon
Vanilla extract – natural vanilla extract.

How to make this recipe

1. Pass: mash the banana with a fork.

2. Pass: Put all the ingredients in a medium sized bowl.

3. Pass: Mix with a spoon until well blended and no lumps remain.

4. Pass: Lightly grease a skillet with coconut oil and heat it over medium heat. Add about 1/4 cup batter to each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side. It will usually take 1-2 minutes. Serve hot with banana slices and maple syrup.

Notes on the recipe

Only lightly grease the pan. Don’t use too much oil or it will affect the texture of the pancakes.
Make sure the pancakes are well browned on both sides. Don’t turn them too soon. Wait for bubbles to form on the surface.
For more nutrients, top the pancakes with almond butter or pumpkin seed butter and sprinkle with hemp seeds.

Frequent questions

How long do banana pancakes last?

Stored in an airtight container in the refrigerator, pancakes will last up to 4 days.

Can I freeze them?

Yes, they freeze very well. Be sure to let them cool completely before freezing.

Then place all of your pancakes on a baking sheet (they shouldn’t be touching) and put them in the freezer for about 30-40 minutes.

Once frozen, you can place them in resealable bags or freezable containers. That way they won’t stick together and you can take them off one at a time

You can freeze them for up to 2 months.

Can I make them gluten free?

Yes, you can replace the spelled flour with a gluten-free flour blend.

Related recipes

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I hope you enjoy these vegan banana pancakes as much as we do around here.

If you give it a try, I’d love to know what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!

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Theirs

These Vegan Banana Pancakes are the perfect weekend breakfast! They’re soft, fluffy, perfectly sweet, and incredibly easy to make!

Press Pin Evaluate

Course: Breakfast, Sweet

Kitchen: American

Diet: Vegan

Preparation time: 5 min

Time to cook: 15 min

Portions: 8 pancakes

Calories: 80kcal

Instructions

Mash the banana with a fork.
Place all ingredients in a medium sized bowl.
Stir with a spoon until well blended and no lumps are left.
Lightly grease a skillet with coconut oil and heat it over medium heat. Add about 1/4 cup batter to each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side. It will usually take 1-2 minutes. Serve hot with banana slices and maple syrup.

Notes

Only lightly grease the pan. Don’t use too much oil or it will affect the texture of the pancakes.
Make sure the pancakes are well browned on both sides. Don’t turn them too soon. Wait for bubbles to form on the surface.
For more nutrients, top the pancakes with almond butter or pumpkin seed butter and sprinkle with hemp seeds.

Nutrition

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