Vegan Banana Pancakes

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

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

• 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. 

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?

• Vegan Pancakes
• Vegan Gluten Free Pancakes
• 3-Ingredient Vegan Pancakes
• Pumpkin Chocolate Chip Pancakes
• Oil Free Vegan Pancakes

Did you make this vegan banana pancakes recipe?

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Vegan Banana Pancakes

• Author: Iosune
• Prep: 10 mins
• Cook: 10 mins
• Total: 20 mins
• 8 pancakes 1x
• Breakfast
• American
• Vegan

★★★★★ 5 from 2 reviews

Servings 8 pancakes 1x

Scale 1x2x3x Tap or hover over number to scale servings

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

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)

Instructions

1. Mix all the dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon and salt).
2. Add the liquid ingredients (milk, flax egg, mashed banana and vanilla extract) to the bowl and stir until well combined.
3. Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
4. Serve immediately with peanut butter, banana slices, maple syrup, vegan butter, ground ginger or cocoa powder. You can also serve them with your favorite plant milk.
5. Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.

Notes

• 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. 
• Nutritional info has been calculated by using 1 tbsp of oil and excluding the toppings.

Nutrition

• Serving Size: 1 pancake (with no toppings)
• Calories: 88
• Sugar: 5 g
• Sodium: 39 mg
• Fat: 1.3 g
• Saturated Fat: 0.1 g
• Carbohydrates: 17.7 g
• Fiber: 3 g
• Protein: 3.1 g

Update Notes: This post was originally published in February of 2019, but was republished with new photos, step by step instructions and tips in April of 2020.