Vegan Banana Pancakes
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These vegan banana pancakes bring all the deliciousness of banana bread in soft, fluffy pancakes! They’re also simple to make, perfect for busy mornings.
Banana bread meets comforting fluffy pancakes in this sneakily easy, one-bowl, vegan banana pancake recipe.
You don’t need to search for odd vegan substitutes or fancy ingredients.
Those brown bananas on your counter? They’re about to become the best breakfast ever!
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Bored of the usual butter and maple syrup combo on your stack of pancakes? Why not layer them with blackberry jam or snickerdoodle hummus?
Why You’ll Love This Vegan Banana Pancake Recipe
- This vegan banana pancake recipe requires simple ingredients! It’s also a great use of overripe bananas.
- These vegan banana pancakes are like banana bread meets soft and fluffy pancakes.
- You can cook the banana vegan pancakes in advance for busy mornings!
Ingredients And Substitutions
All-purpose flour – For perfectly fluffy pancakes, you can’t go wrong with all-purpose flour. Want more fiber to start the day? Try vegan whole wheat pancakes!
Baking powder – Another crucial ingredient for light and fluffy vegan pancakes with bananas.
Cinnamon – What can make banana bread-tasting pancakes even better? A touch of spice!
Granulated sugar – For added sweetness. You can also use coconut sugar for these eggless pancakes.
Bananas – Those ripe bananas with dark brown spots? They’re not just good for banana bread. They’re also perfect for vegan pancakes!
Vanilla extract – A simple addition that keeps the no egg banana pancakes from tasting flat.
Vegetable oil – Keeps the fluffy vegan banana pancakes moist.
Unsweetened almond milk – Lends moisture and richness to the banana bread pancakes. You can also use soy milk or any unsweetened non-dairy milk.
Water – The batter’s liquid component.
Vegan butter – Yes, you still want to grease the non-stick pan with vegan butter to further prevent sticking!
Whipped cream, banana slices, and maple syrup – The pancake toppings are up to you! Besides this trio, you might like the combination of vegan yogurt, granola, and vegan honey for these egg-free pancakes.
Tips For Making This Recipe
Measure Your Flour Correctly
If you use too much flour, the vegan pancakes will be heavy. On the other hand, using too little flour will create pancakes that spread too much. To ensure an accurate measurement, use the spoon and level method for the flour instead of scooping it out with your measuring cup.
Flip at the Right Time
You can flip the banana pancake once you notice bubbles on its surface and its edges are dry and defined. Cooking over medium heat is also important to avoid burning the vegan butter, which can make the pancakes look ready for flipping before they actually are.
Storage Tips
You can keep the leftover vegan banana pancakes in an airtight container in the fridge for up to 3 days. You can also freeze these delicious pancakes for 1 month!
Vegan Banana Pancake Recipe FAQs
Can you use gluten-free flour for these vegan banana pancake recipe?
A 1 to 1 gluten-free baking flour might work for gluten-free banana pancakes, but their texture will likely be denser. I suggest sticking to all-purpose flour for perfectly fluffy pancakes.
Can I make these vegan banana pancakes oil-free?
Yes. You can substitute the oil in the batter with cashew butter, so your pancakes will still turn out deliciously moist.
Can you use banana as vegan egg substitute?
Absolutely, as this vegan banana pancake recipe proves, bananas can replace eggs in some recipes. The mashed ripe bananas act as a binder and lend moisture to the vegan pancake batter.
Can I make the pancake batter ahead of time?
It won’t be a good idea to make the vegan banana pancake batter in advance as it will deflate. Remember that fresh batter equals fluffy pancakes!
Can I use water instead of milk for banana vegan pancakes?
You can make no milk banana pancakes and just use water instead of plant-based milk. However, this will make them less tender.
More Delicious Vegan Breakfast Recipes
- Easy Healthy Vegan French Toast Recipe
- Hummus Toast
- Dairy-Free Whole Wheat Chocolate Chip Pancakes
- Vegan Waffle Recipe
- Overnight Oats – 4 Ways
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Vegan Banana Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2 tbsp granulated sugar
- 2 overly ripe bananas, mashed
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 tbsp vegan butter for cooking
- Whipped cream, optional topping
- Sliced bananas, optional topping
- Maple syrup, optional topping
Instructions
- Whisk together flour, baking powder, cinnamon, and sugar in a large bowl.
- Add the mashed bananas to the dry ingredients along with the vanilla extract, vegetable oil, non-dairy milk, and water.
- Whisk until completely combined. If the batter is too thick, stir in 2 tablespoons of water.
- Heat a non-stick skillet over medium heat.
- Melt a small amount of vegan butter on the hot pan.
- Scoop 1/4 cup of pancake batter onto the pan and cook for 2 to 4 minutes on one side. Once the pancake starts to bubble, flip it carefully with a spatula. Cook the other side for 1 to 2 minutes, then flip it once more to ensure the pancake is cooked through.
- Repeat with the remaining batter.
- Serve your vegan banana pancakes with whipped cream, sliced bananas, and maple syrup. Enjoy!
Notes
- If you use too much flour, the vegan pancakes will be heavy. On the other hand, using too little flour will create pancakes that spread too much. To ensure an accurate measurement, use the spoon and level method for the flour instead of scooping it out with your measuring cup.
- You can flip the banana pancake once you notice bubbles on its surface and its edges are dry and defined. Cooking over medium heat is also important to avoid burning the vegan butter, which can make the pancakes look ready for flipping before they actually are.
- You can keep the leftover vegan banana pancakes in an airtight container in the fridge for up to 3 days. You can also freeze these delicious pancakes for 1 month!
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