If you love pancakes, you have to try these amazing Vegan Banana Pancakes. Soft and fluffy with delicious flavor, you're going to love eating this scrumptious breakfast.
Pancakes are a breakfast item that always gets rave reviews. There's something about the fluffy texture, sweet flavors, and delectable butter and syrup on top. And these Vegan Banana Pancakes are no exception. The creamy, sweet bananas make a great base for this simple, yet yummy recipe. Only a handful of ingredients are needed, and most of them are probably already in your kitchen.
These Vegan Banana Pancakes are one of my favorite breakfast foods. They are sinfully delicious and taste perfect with some melted plant-based butter and a drizzle of maple syrup. This recipe is family-friendly, too. It's also easy to modify for those sensitive to allergens, like gluten, but most of the ingredients work with the majority of diets. Let's take a look at what you'll need for these banana pancakes.
Video Tutorial
What you'll need
- Bananas. Use very ripe bananas for extra sweetness and a smooth texture.
- Flour. All-purpose flour will give you the best texture for these pancakes. You can use whole wheat if you wish, or a mix of both.
- Plant Milk. I prefer using oat milk, but other kinds could also be used, such as almond or coconut milk.
- Vanilla Extract. Optional, but recommended for the best flavor.
- Baking Powder + Baking Soda. I find that using both makes the fluffiest pancakes.
- Plant Butter + Maple Syrup. To serve.
How to make these vegan pancakes
1. Place the ripe bananas into a medium-sized bowl and mash them with a potato masher until very smooth.
2. Then add the oat milk and vanilla extract. Whisk until combined.
3. Add the flour, baking powder, baking soda and a pinch of salt to the batter. Mix the batter gently and try not to over mix it. A few lumps are okay.
4. Heat up a non-stick skillet over medium heat. Using ⅓ cup as a measure, scoop the batter onto the hot skillet. In about 1 minute, you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter.
5. Serve warm with plant-based butter and maple syrup. Enjoy!
Add-in ideas
These Vegan Banana Pancakes are great as they are, but you can also add other ingredients to create delicious variations. Here are some tasty add-ins:
- Fruit. You can add some strawberries, blueberries, raspberries, or chopped pineapple. You can even try some of your favorite jam in the batter.
- Chocolate. Try vegan chocolate chips or cocoa powder, both of which go really well with the bananas.
- Oats. For a thicker texture with more chew, try oats in this pancake recipe.
- Nuts. Add some peanut butter or chopped nuts, such as walnuts or pecans, to change things up a bit.
Pro tips
Use a non-stick skillet. To make sure your pancakes don't stick when you flip them, go with a non-stick pan for cooking.
Let the batter rest. If you let the batter rest for about 20 minutes, this will allow the baking soda and powder to react to the other ingredients. It's not necessary, but if you do, you'll be rewarded with fluffier pancakes.
Use ripe bananas. Make sure that you are using ripe bananas, preferably with brown spots for this recipe. These bananas are the sweetest and create a very smooth puree for the pancakes.
How to store and reheat
To store these Vegan Banana Pancakes, place the leftovers in an airtight container or in a ziplock bag. They can stay fresh in the refrigerator for about 4-5 days. You can also freeze them for up to 3 months. These pancakes reheat really well, so place them in the microwave, toaster oven, or in a pan on the stovetop to warm up.
You can also make this batter ahead of time. Once you have whisked all the ingredients together, cover the top of the bowl tightly and place it in the refrigerator for about 1 day. This is great for busy mornings when you don't have a lot of time, but you want something fresh.
These Vegan Banana Pancakes are a family favorite and I'm sure you'll love them, too. Sweet, fluffy, and so tasty, this recipe makes the perfect breakfast on a cold morning. Enjoy the subtle flavors of these pancakes as they are or add in your favorite ingredients. I hope you love these vegan pancakes as much as we do.
More tasty vegan breakfast ideas:
- Baked Potato Breakfast Hash
- Vegan Zucchini Muffins
- Easy Tofu Scramble
- Vegan Breakfast Tacos
- Vegan Crêpes
Vegan Banana Pancakes
Ingredients
- 2 medium ripe bananas
- ½ cup oat milk or other plant milk
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ⅛ tsp. salt
- plant butter and maple syrup, to garnish
Instructions
- Place the ripe bananas into a medium-sized bowl and mash them with a potato masher until very smooth.
- Then add the oat milk and vanilla extract. Whisk until combined.
- Add the flour, baking powder, baking soda and a pinch of salt to the batter. Mix the batter gently and try not to over mix it. A few lumps are okay.
- Heat up a non-stick skillet over medium heat. Using ⅓ cup as a measure, scoop the batter onto the hot skillet. In about 1 minute, you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter.
- Serve warm with plant-based butter and maple syrup. Enjoy!
Notes
- nutrition info does not include butter and maple syrup. 1 serving = 2 small pancakes.
Add-in ideas
These Vegan Banana Pancakes are great as they are, but you can also add other ingredients to create delicious variations. Here are some tasty add-ins:- Fruit. You can add some strawberries, blueberries, raspberries, or chopped pineapple. You can even try some of your favorite jam in the batter.
- Chocolate. Try vegan chocolate chips or cocoa powder, both of which go really well with the bananas.
- Oats. For a thicker texture with more chew, try oats in this pancake recipe.
- Nuts. Add some peanut butter or chopped nuts, such as walnuts or pecans, to change things up a bit.
Tania instead of using all purpose flour can I use Almond?
Hi Elizabeth! I have never tested it this way, so I can't be sure. Sorry.
Great recipe. Thank you
Thanks, Elizabeth!