Name: Vegan Banana Pancakes
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 large banana; 1 cup spelt flour; 1 cup unsweetened almond, oat, or soy milk; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon vanilla extract

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These vegan banana pancakes make the perfect weekend breakfast! They’re soft, fluffy, perfectly sweet, and insanely easy to make!

Why This Recipe Works

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

I love to make them for lazy Sunday morning breakfast and serve them with banana slices, maple syrup, and fresh blueberries. So good!

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

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

Just mash the banana with a fork and then combine all ingredients in a bowl and stir until no lumps are left. Make sure the banana is pretty ripe with a few brown spots on the outside. The riper, the sweeter.

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

What Goes Into This Recipe

Flour – I used spelt flour, but the recipe also works with all-purpose flour or whole wheat flour.
Banana – you need a large banana. It should be ripe with a few brown spots on the outside.
Plant-Based Milk – unsweetened almond, oat, or soy milk.
Baking Powder
Salt – it enhances the flavors.
Cinnamon
Vanilla Extract – natural vanilla extract.

How to Make This Recipe

1. Step: Mash the banana with a fork.

2. Step: Place all ingredients in a medium-sized bowl.

3. Step: Stir with a spoon until well combined and no lumps are left.

4. Step: Lightly grease a pan with coconut oil and heat it over medium heat. Add about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip, and cook until golden on the other side. This will usually take 1-2 minutes. Serve warm with banana slices and maple syrup.

Recipe 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 get nicely browned on both sides. Don’t flip them too early. Wait until littles bubbles form on the surface.
For more nutrients top the pancakes with almond butter or pumpkin seed butter and sprinkle them with hemp seeds.

Frequently Asked Questions

How Long Do The Banana Pancakes Last?

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

Can I Freeze Them?

Yes, they freeze really well. Make sure to let them cool down completely before freezing them.

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

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

You can freeze them for up to 2 months.

Can I Make Them Gluten-Free?

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

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I Love to Hear From You!

I hope you like 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 about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina