Name: Vegan Banana Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup whole wheat flour (120 g); 2 tbsp brown, cane or coconut sugar; 2 tsp baking powder; 1 tsp ground cinnamon; 1/8 tsp salt; 3/4 cup milk of your choice (200 ml), I used unsweetened soy milk; 1 flax egg; 1 large ripe banana (1/2 cup or 120 g mashed); 1/2 tsp vanilla extract (optional); Oil for cooking the pancakes (optional)

Recipe Print Video

Vegan banana pancakes, a tasty and healthy breakfast or dessert recipe. They’re extremely soft and fluffy and ready in only 20 minutes.

A side shot of a pile of vegan banana pancakes with some peanut butter, chocolate chips and sliced banana on top

Vegan banana pancakes, an amazing plant-based version of a traditional breakfast recipe. They are so soft and fluffy, ready in 20 minutes and made with simple, inexpensive and easy-to-find ingredients.

This recipe is the perfect amount of sweet – not too much, not too many – so you can serve it with everything you’d like. Besides, these pancakes are healthier than the original ones because they don’t require any kind of dairy or butter, but they are still so good.

Feel free to serve them with your favorite toppings. I accompanied them with banana slices and maple syrup, but you can eat the pancakes with fresh fruit, nuts, cocoa powder or a ton of other delicious ingredients.

Eat these vegan pancakes for breakfast and even as a dessert. They are also great for when you want to snack on something sweet but healthy at the same time, and they are also perfect to enjoy with your favorite plant milk!

How to make vegan banana pancakes – Step by step

Step by step photos of how to make vegan banana pancakes

Mix all the dry ingredients in a large bowl (photo 1).
Add the liquid ingredients (photo 2) and stir until well combined (photo 3).
Place 1/4 cup of the batter (65 ml) in a hot pan or griddle (photo 4) and cook for about 2 minutes for each side or until golden brown.
Serve immediately with your favorite toppings.

Pro tips

You could make a gluten-free version of these vegan pancakes with oat, brown rice or buckwheat flour.
Substitute the baking powder for baking soda or even omit this ingredient if you’d like.
I used unsweetened soy milk, but feel free to use any other kind of plant milk.
You could replace the flax egg with 1 tbsp of chia seeds, 1/2 large banana (mashed) or 1/4 cup of applesauce.
Feel free to use any type of oil. Neutral-flavored oils are the best choice, although you can even omit this ingredient.

An overhead shot of a dish with vegan banana pancakes with sliced banana, peanut butter and chocolate chips on top

Can I freeze these vegan banana pancakes?

Yes, you can. Once they’re cold, put them in a freezer bag or wrap them in aluminum foil and put them in the freezer. To thaw, transfer them into the toaster or heat them up in the microwave for 1-2 minutes.

You can also defrost them at room temperature for 1-2 hours. They will last in the freezer for up to 2 months. I wouldn’t freeze the pancake batter because the pancake would get a weird texture.

How long will these vegan banana pancakes last?

Keep the leftovers in an airtight container in the fridge for 3-5 days. To reheat, you can use the toaster or the microwave, or even eat them cold.

How to serve vegan banana pancakes

Pancakes are such a versatile recipe you can eat them with anything you want. I served them with peanut butter, banana slices, cacao nibs, and maple syrup, but you can customize them however you want.

Feel free to add toppings like vegan butter, ground ginger or cocoa powder, or accompany them with your favorite plant milk.

Looking for more pancake recipes?

A picture of some vegan banana pancakes and a hand pouring some maple syrup on top

Did you make this vegan banana pancakes recipe?

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