VEGAN banana pancake


– 1 1/2 cups all-purpose flour – 3 1/2 teaspoons baking powder – 1/2 teaspoon cinnamon – 2 Tablespoons granulated sugar – 2 overly ripe bananas mashed – 1 teaspoon vanilla extract – 1 Tablespoon vegetable oil – 1 cup non-dairy milk I used unsweetened almond milk – 1/2 cup water – 1 Tablespoon vegan butter for cooking – optional toppings: dairy free whipped topping, sliced bananas, pure maple syrup


Whisk flour, baking powder, cinnamon, and sugar in a large bowl.


Mash bananas in a small bowl, then add to the large bowl with vanilla extract, oil, milk, and water. Whisk until fully combined. If too thick, add 2 more tablespoons of water.


Heat a griddle or nonstick skillet to medium heat. Melt a small amount of vegan butter in the pan.


Scoop 1/4 cup of batter onto the heated pan. Cook for 2-4 minutes until bubbles form and edges look dry, then flip.  Top with vegan whipped topping, sliced bananas, or maple syrup.

Tips for Making  Vegan Banana Pancake:

Make sure you’re measuring flour the correct way. Instead of scooping the flour out with the measuring cup, be sure you’re spooning out freshly fluffed flour into your measuring cup to ensure best results.