You only need a handful of vegan pantry staple ingredients to make these fluffy and deliciously easy Vegan Banana Pancakes.
Making Vegan Banana Pancakes is super simple to do. They’re great for making for brunch or weekend breakfasts. They’re the perfect amount of sweet when you drizzle them with delicious maple syrup.
But it occurred to me that I’ve never uploaded a proper vegan pancake recipe – well, that’s not the case anymore! These vegan banana pancakes are easy to make, and can be enjoyed by everyone! (Regardless of whether you’re a vegan or not.)
Pancakes are great for holidays, get togethers, large brunch celebrations, and just perfect for making a ginormous stack of them for the family. Besides, starting your day off right with a full and happy belly makes for a great day – am I right? Or am I right?
- Plant-based milk
- Flax meal
- Coconut oil or any neutral oil
- Vanilla extract or paste
- White (granulated) sugar
- Brown sugar
- Baking soda
- Baking powder
- Cinnamon powder
How to make Vegan Banana Pancakes
Start by making a flax egg by combining one tablespoon of flax meal (ground flaxseeds) with two tablespoons of water. Let the mixture sit for seven to ten minutes at room temperature.
In another bowl, pour your vegan-friendly milk and add the vinegar to the milk and stir. Set the mixture aside for ten minutes. Sift all dry ingredients together in a bowl and stir to combine.
Add all the wet ingredients to a bowl and whisk together. Carefully, add the wet ingredients to the dry ingredients and gently fold together with a rubber spatula until just combined. Next, add oil to a pan and heat over medium heat. Add about a third cup of the batter to the pan and reduce the heat to low-medium.
Cook the batter until bubbles start to appear on the surface, usually taking around three to four minutes. Flip the pancake and cook the other side for approximately a minute. Repeat with the remaining batter until you’ve made all your pancakes. Serve the pancakes with maple syrup, and a big smile.
- Make sure your pancakes cook long enough. They should be a golden brown on each side. Wait for them to start bubbling before you flip them.
- Pancakes can be very fickle, so don’t overmix your pancake batter. Mix just barely enough to incorporate. (Chances are if you think you’ve mixed everything “well”, you’ve overmixed!)
- Avoid the desire to star on Master Chef and flip your pancakes high up to the sky or you’ll end up with a sticky batter mess. (No, seriously…splat = no bueno, bestie.)
- Don’t skimp on baking powder (or use baking powder that’s expired!), this is what makes fluffy Vegan Banana Pancakes. That said, due to the ingredients, vegan pancakes typically just don’t get as fluffy as their non-vegan counterparts.
Vegan milk for pancakes
You can use any plant or nut-based milk to make your pancakes with. I prefer to use soy milk, but if needed, you can use almond milk, coconut milk, oat milk, cashew milk, or any other milk alternatives.
On the same note, if you prefer to cook your pancakes in butter, make sure to check to see if it’s a vegan butter option – a nut butter like almond butter, is a great pick!
As with any pancake recipe, it’s easy to swap out your toppings to make all sorts of delicious pancake creations:
- Dairy-free whipped topping with more banana slices is like having dessert for breakfast.
- My go-to variation of any pancake recipe is adding some dark chocolate chips to the batter.
- I also like to add various fruits. Fresh fruits, like blueberries, raspberries and blackberries, always go so well with pancakes!
- Peanut butter, bestie. I don’t know why…but it just works so well with bananas and maple syrup.
- If you don’t have any vinegar available, you can substitute using lemon juice or apple cider vinegar. They’re not quite the same, but the effect is close.
Of course, if none of the above ideas work for you, check out this vegan masala French toast recipe for something a little different.
- Top your homemade banana vegan pancakes with more sliced up bananas, and strawberries.
- Make a breakfast bar and serve various kinds of pancakes! I think these savory lentil pancakes would make for a nice contrasting option.
- If you aren’t worried about having a vegan drink to sip on with your pancakes, this Nutella Hot Chocolate is a perfect sippin’ companion.
Storing vegan banana pancakes
If you have leftover banana pancakes, you can easily store them for later. Once they’ve had a chance to cool down, toss them into an airtight container and store them in the refrigerator for three to five days.
You can also freeze vegan pancakes. I like to make a double or triple batch of vegan pancakes in order to enjoy some now, and freeze the rest for an easy breakfast later.
Again, let them cool, store them in a freezer safe bag or container, label them and freeze for up to 2-3 months. You can let them thaw first or just reheat them from frozen directly in a toaster oven or microwave.
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Rejoice! There are no special tools required to make this recipe. But here’s a nifty spatula for you to check out. (I’m assuming you already have a nonstick skillet.)
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And that’s it, bestie! What did you think? Have you tried making vegan pancakes with bananas before? Let me know in the comments below.Print