Go Back
+ servings
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!
Course Breakfast, Dessert
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 pancakes
Calories 80kcal
Author Sina


  • 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


  • 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. 


  • 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. 


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