Name: Vegan Banana Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 ripe bananas, mashed; 1 cup all-purpose flour (or whole wheat flour for a heartier version); 1 tablespoon baking powder; 1/2 teaspoon cinnamon (optional); Pinch of salt; 3/4 cup almond milk (or any non-dairy milk); 1 teaspoon vanilla extract; 1 tablespoon maple syrup (optional for extra sweetness); Coconut oil or cooking spray for greasing the pan

Why You’ll Love This Recipe

These Vegan Banana Panccakes are simple to make, packed with natural sweetness from the bananas, and incredibly satisfying. The best part is that the bananas provide both flavor and moisture, meaning you don’t need any eggs or dairy. With just a few basic ingredients, these pancakes come together quickly and are perfect for any morning. Whether you like them with maple syrup, fresh fruit, or a sprinkle of nuts, these pancakes are sure to become a go-to breakfast for everyone, vegan or not!

Ingredients

2 ripe bananas, mashed
1 cup all-purpose flour (or whole wheat flour for a heartier version)
1 tablespoon baking powder
1/2 teaspoon cinnamon (optional)
Pinch of salt
3/4 cup almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional for extra sweetness)
Coconut oil or cooking spray for greasing the pan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, mash the ripe bananas until smooth.
Add the almond milk, vanilla extract, and maple syrup (if using), and mix to combine.
In a separate bowl, whisk together the flour, baking powder, cinnamon (if using), and salt.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to adjust the consistency.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface of the pancake and the edges begin to look set.
Flip the pancake and cook for an additional 1-2 minutes until golden brown on both sides.
Remove the pancake from the skillet and repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a sprinkle of nuts.

Servings and Timing

Servings: 4-6 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes

Variations

Blueberry Banana Pancakes: Add a handful of fresh or frozen blueberries to the batter for a burst of fruity flavor.
Chocolate Chip Banana Pancakes: Stir in a few tablespoons of dairy-free chocolate chips for a sweet treat.
Nutty Banana Pancakes: Add chopped walnuts or almonds to the batter for added texture and flavor.
Spiced Banana Pancakes: Add a pinch of nutmeg or ginger along with the cinnamon for an extra warming flavor.

Storage/Reheating

Storage: Allow the pancakes to cool completely before storing. Store them in an airtight container in the refrigerator for up to 3 days.
Freezing: These pancakes freeze well! Place parchment paper between each pancake and store them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the toaster or microwave until warm.
Reheating: Reheat pancakes in a skillet over medium heat or in the microwave for 15-20 seconds until heated through.

FAQs

1. Can I use a different flour for these pancakes?

Yes, you can use whole wheat flour, oat flour, or a gluten-free flour blend to make these pancakes. The texture may vary slightly depending on the flour you use.

2. Can I use another type of plant-based milk?

Yes, you can substitute almond milk with oat milk, soy milk, coconut milk, or any other non-dairy milk you prefer.

3. Can I make these pancakes without bananas?

While bananas are key to the flavor and texture of these pancakes, you can try substituting them with 1/2 cup of unsweetened applesauce or mashed sweet potatoes.

4. How can I make these pancakes fluffier?

For fluffier pancakes, make sure your baking powder is fresh, and don’t overmix the batter. A few lumps are okay, as overmixing can lead to denser pancakes.

5. Can I add other fruits to the batter?

Yes! You can add chopped strawberries, raspberries, or blueberries to the batter for extra flavor.

6. Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before cooking.

7. Can I make these pancakes in the oven?

While it’s best to make pancakes on a skillet or griddle, you can bake the batter in a preheated 350°F (175°C) oven for 15-20 minutes, but the texture may differ.

8. How do I prevent the pancakes from sticking to the pan?

Use a non-stick skillet or griddle and lightly grease it with coconut oil, vegan butter, or cooking spray before cooking the pancakes.

9. Can I make a larger batch of pancakes?

Yes, simply double or triple the recipe and store the extra pancakes for later. They freeze well, so you can enjoy them anytime!

10. Can I make these pancakes oil-free?

Yes, you can make them oil-free by using a non-stick pan and skipping the oil in the batter. The bananas will provide enough moisture.

Conclusion

Vegan Banana Pancakes are a delicious, plant-based breakfast that’s as easy to make as it is satisfying. The natural sweetness and moisture from the bananas create soft and fluffy pancakes, making them the perfect choice for anyone seeking a vegan or healthier option. Customize them with your favorite toppings or mix-ins, and enjoy a wholesome start to your day. These pancakes are a great way to enjoy a classic breakfast with a vegan twist!