Vegan Banana  Pancakes


4 servings


25 minutes


– 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

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.

5. Serve warm with plant-based butter and maple syrup. Enjoy!

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.

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.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes