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?
Can I Make Them Gluten-Free?
Yes, you can replace the spelt flour with a gluten-free flour blend.
Related Recipes
- German Apple Pancakes
- Vegan French Toast
- 10 Easy and Delicious Vegan Pancakes
- Vegan Crepes
- Vegan Zucchini Bread
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
Vegan Banana Pancakes
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
Instructions
- Mash the banana with a fork.
- Place all ingredients in a medium-sized bowl.
- Stir with a spoon until well combined and no lumps are left.
- 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.
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.
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