These vegan banana pancakes make the perfect weekend breakfast! They are 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 little twins love these vegan banana pancakes and can’t get enough of them. And they’re pretty picky about food, so that means a lot.
I love making these for breakfast on Sunday mornings and serving them with banana slices, maple syrup and fresh blueberries. Very 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 like you do for many other vegan pancake recipes.
I also love that the ingredient list is very short, so this recipe requires no planning ahead. You most likely have all the ingredients at home without having to run to the store.
Just mash the banana with a fork and then combine all the ingredients in a bowl and stir until there are no lumps. Make sure the banana is ripe with some brown spots on the outside. The riper, the sweeter.
Next, heat some oil (I usually use coconut oil) in a large skillet and add about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. This usually takes 1-2 minutes.
What is included in this recipe?
- flour – I used spelled flour, but the recipe also works with all-purpose flour or wholemeal flour.
- banana – You need a large banana. It should be ripe with some brown spots on the outside.
- Milk of vegetable origin – Almond, oat or soy milk without sugar.
- Copper powder
- Sal – enhances the flavors.
- cinnamon
- Vanilla extract – natural vanilla extract.
How to make this recipe
1. Step: Mash the banana with a fork.
2. Step: Put all the ingredients in a medium-sized bowl.
3. Step: Stir with a spoon until it is well integrated and there are no lumps.
4. Step: Lightly grease a frying pan with coconut oil and heat it over medium heat. Add about 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. This usually takes 1-2 minutes. Serve warm with banana slices and maple syrup.
Recipe notes
- Just 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 early. Wait until small bubbles form on the surface.
- For extra nutrients, top your pancakes with almond butter or pumpkin seed butter and sprinkle with hemp seeds.
Frequently asked questions
How long do banana pancakes last?
Stored in an airtight container in the refrigerator, the pancakes 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 in a pan (they shouldn’t be touching) and put them in the freezer for about 30-40 minutes.
Once frozen, you can put them in resealable bags or freezer containers. This way they won’t stick together and you can remove 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.
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Vegan banana pancakes
These vegan banana pancakes make the perfect weekend breakfast! They are soft, fluffy, perfectly sweet and incredibly easy to make!
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Rations: 8 pancakes
Calories: 80kcal
Instructions
-
Mash the banana with a fork.
-
Place all ingredients in a medium bowl.
-
Stir with a spoon until it is well integrated and there are no lumps.
-
Lightly grease a frying pan with coconut oil and heat it over medium heat. Add about 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. This usually takes 1-2 minutes. Serve warm with banana slices and maple syrup.
notes
- Just 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 early. Wait until small bubbles form on the surface.
- For extra nutrients, top your pancakes with almond butter or pumpkin seed butter and sprinkle 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: 10UI | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg