Vegan banana pancakes, a tasty and healthy breakfast or dessert recipe. They’re extremely soft and fluffy. Enjoy them with fruit or your favorite toppings.
vegan banana pancakes
Who doesn’t like pancakes? I LOVE them so much! And since I went vegan, I enjoy them more often, as I make healthy recipes with simple plant-based ingredients, yay!
Banana slices and maple syrup are my favorite toppings, but there are so many other things you can add, like other fresh fruits (berries are out of this world), nuts, seeds, nut or seed butters, chopped dark chocolate, etc.
I usually have my pancakes for breakfast or even as a snack when I want something sweet, but healthy. They’re also a delightful dessert. Anytime is a good time for eating pancakes, though.
I’m a HUGE pancake lover, that’s why you’ll find so many pancake recipes on the blog, but this is my favorite one so far because these banana pancakes are extremely soft, fluffy and not too sweet, but please feel free to omit the sugar or just add more if you want.
You can also make different versions of this recipe by adding other ingredients to the batter, like cocoa powder, carob powder, ground ginger, chocolate chips, orange or lemon zest, matcha tea, etc.
ingredients for vegan banana pancakes
These are the ingredients you’ll need to make this vegan banana pancakes recipe:
- Whole wheat flour – I’ve never made this recipe using other types of flour myself, but I think it should work, just add more or less if needed. My favorite gluten-free flours are oat, brown rice and buckwheat flour. Spelt flour is also a good choice, but it’s not gluten-free.
- Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using other sweeteners, like maple or agave syrup, but I think it should work.
- Baking powder – You could also use baking soda instead or omit this ingredient. However, you’ll get flat and less fluffy pancakes.
- Ground cinnamon.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Milk – Any unsweetened plant milk will do. I used soy milk, though.
- Flax egg – I’ve never tried this recipe using any other egg replacer myself, but I think it should work. Other good alternatives to flax eggs: 1 tbsp of chia seeds, 1/2 large banana (mashed), or 1/4 cup of applesauce.
- Bananas – I just mashed my banana using a fork. It’s important to use a ripe banana.
- Vanilla extract – This ingredient is completely optional, but if you have some vanilla extract on hand, please use it because your pancakes will taste even better.
- Oil – You don’t need to use oil as long as you’re using a non-stick pan or griddle. I used melted coconut oil, but any other oil will do. Oils with a neutral flavor are the best choice (for example extra virgin olive oil has an intense flavor that can ruin your pancakes). I always use extra virgin oils when possible because they’re healthier.
how to make vegan banana pancakes
- Mix dry ingredients in a bowl.
- Add the liquid ingredients to the bowl and stir until well combined.
- 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. Oil is optional if you’re using a non-stick pan or griddle.
- Serve immediately or keep leftovers in an airtight container in the fridge for 3 to 5 days.
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?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 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)
- Mix dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon and salt).
- Add the liquid ingredients (milk, flax egg, mashed banana and vanilla extract) to the bowl and stir until well combined.
- 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.
- Serve immediately with your favorite toppings (I added some peanut butter, banana slices, cacao nibs and maple syrup) or keep leftovers in an airtight container in the fridge for 3-5 days.
- Nutritional info has been calculated by using 1 tbsp of oil and excluding the toppings.
- 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