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big bite of vegan banana pancakes

Vegan Banana Pancakes

In just one bowl, you can whip up all the healthy, yet easy-to-find, ingredients you’ll need for the BEST Simple Vegan Banana Pancakes you’ve ever made.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12 pancakes
Calories 110kcal
Author Holly


  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ 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
  • ½ cup water
  • 1 Tablespoon vegan butter for cooking
  • optional toppings: dairy free whipped topping, sliced bananas, pure maple syrup


  • In a large bowl, whisk together the flour, baking powder, cinnamon, and sugar.
  • Mash the bananas in a small bowl and add them to the large bowl along with the vanilla extract, oil, milk, and water. Whisk until the pancake mixture is fully combined. If the mixture is too thick, add in an additional 2 Tablespoons of water and stir in.
  • Heat a griddle or large nonstick skillet to medium heat.
  • Once hot, melt a small amount of vegan butter in the pan.
  • Scoop ¼ cup of the batter onto the heated pan or griddle and cook for a 2-4 minutes on one side. Once the sides of the pancake starts to bubble and look slightly dry, it's time to carefully flip it with a large spatula.
  • Allow the pancake to cook for an additional minute or two before flipping once more to ensure the pancake is fully cooked.
  • Repeat until all the pancakes have been cooked.
  • Top with desired toppings - vegan whipped topping, sliced bananas, or maple syrup.


Serving: 1pancake | Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 142mg | Potassium: 116mg | Fiber: 1g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg