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

Vegan Banana Pancakes

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

Servings 8 pancakes 1x

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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.


  • 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)


  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.


  • 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.


  • 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