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    Vegan Banana Pancakes

    Published: Feb 15, 2022 by Sina · This post may contain affiliate links · Leave a Comment

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    a collage of two photos of vegan banana pancakes with a text overlay

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

    a stack of vegan banana pancakes on a white plate with bananas in the background

    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 

    the ingredients that go into this recipe on a marble countertop

    • 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 

    a collage of four step-by-step photos that show 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. 

    a stack of vegan pancakes with banana slices on a white plate

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    a stack of vegan banana pancakes on a white plate with bananas in the background

    Vegan Banana Pancakes

    These vegan banana pancakes make the perfect weekend breakfast! They're soft, fluffy, perfectly sweet, and insanely easy to make!
    5 from 19 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Servings: 8 pancakes
    Calories: 80kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 80kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 105mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

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