Description
Vegan Banana Pancakes are a light, fluffy, and delicious plant-based breakfast made with ripe bananas, almond milk, and simple ingredients, offering a wholesome, dairy-free start to your day.
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
Instructions
- 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.
Notes
- Storage: Store leftover pancakes 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
