Hands down THE best Vegan Banana Pancakes. Made from pantry staples, they are quick and easy to make and so soft and fluffy!
Today is dedicated to simple, made from scratch, soft, fluffy and delicious Vegan Banana Pancakes that are just the right amount of sweet and hands down, melt in your mouth, YUM.
Made from a banana and a handful of vegan pantry staples, you can be tucking into a stack of these delicious banana flavor pancakes in no time at all!
My vegan pancake game is strong, and the texture of these egg-free banana pancakes, and their Chocolate Banana Pancakes and vegan banana waffles spin-offs is absolutely spot on. You won't believe they are made with no eggs!
Here are the ingredients you will be needing to make egg-free and dairy-free Vegan Banana Pancakes (no flax eggs required!):
Success tip - Choose a spotty ripe banana for the best results.
How to make Vegan Banana Pancakes
Making these pancakes is really quick and easy. Here's how:
- In a mixing bowl, mash the banana then mix everything else into it, or to make it even easier, add everything to a blender and blend it up.
- Leave the batter to sit for 5 to 10 minutes while you preheat and grease a nonstick skillet/griddle.
- Scoop the batter onto the hot pan in rounds and let them cook slowly until bubbles form, then flip and cook a bit more. Don't rush them!
Success tip - As always with recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results.
Once the batter is fresh on the griddle/pan, feel free to add optional extras like chocolate chips, blueberries or banana slices. Just poke them into the uncooked batter before flipping.
I love to serve vegan banana pancakes simply with plenty of vegan butter, some sliced banana and a heavy-handed drizzle of maple syrup. It's almost like eating sticky, syrupy, banana bread! Other favourite toppings include:
Leftover pancakes can be stored in the fridge for a day or two then reheated in a pan over medium heat, in the microwave, or in a toaster. And if you're wondering if you can freeze banana vegan banana pancakes, the answer is yes. Just be sure to separate them with a layer of parchment paper so they don't stick together. Reheat them from frozen in a toaster, toaster oven or microwave.
Pancake recipe FAQs
Yes you can. Allow them to defrost and pour off any excess liquid, then mash as usual. They will still be a little wetter than fresh bananas so decrease the amount of milk used by 2 tablespoons to compensate.
I don't recommend making the pancake bater ahead because the power of the baking soda will be lost and your pancakes won't be so flight and fluffy. The pancakes can be made and cooked ahead though. They reheat really well.
Yes, they work just fine with a good quality 1 to 1 gluten-free baking flour that contains xanthan gum.
No, neither of those will work in this recipe.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Banana PancakesAuthor:
- 1 medium (7-8 inch) ripe spotty banana , (½ cup or 120g when mashed)
- 1 cup (240 ml) plant milk
- 2 tablespoons + 1 teaspoon (35 ml) oil or vegan butter , plus some extra vegan butter or oil to grease the pan (use cashew butter in the batter instead of oil to keep it oil-free and use a good non-stick pan).
- 1½ cups + 2 tablespoons (200 grams) all purpose flour , plain flour in the UK (spelt, wholewheat or GF 1 to 1 all purpose baking flour work too)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda (bicarbonate of soda in the UK)
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- If making in a blender, add all of the ingredients to the blender in the order they are listed. Blend the ingredients until smooth and very thick. You might need to stop and scrape down the sides once. Don't over blend. Turn off the blender as soon as everything is smooth and combined. I pour my batter straight into the pan from the blender jar.
- If making by hand, with a fork, mash the banana to a wet, smooth puree in a large bowl. Add the other wet ingredients and whisk together. Then add all of the dry ingredients and mix together until well combined to form a very thick batter. A few small lumps are fine.
- Leave the batter to rest for 5 to 10 minutes. It will get a little thicker as it rests. Don't be tempted to thin it and don't stir it from now on to preserve air bubbles as much as possible.
- While it rests, preheat a non stick skillet or griddle over a medium-low heat and grease it with a little oil or vegan butter.
- Pour the batter into the pan/griddle in rounds. I use a ⅓ cup measure. Leave well alone and don't turn up the heat. Vegan pancakes need to be cooked slowly to turn out well. When bubbles start appearing on the top and begin to pop, then flip very gently.
- Allow to cook for another 2 to 3 minutes (or until nicely golden) then remove from the pan and serve immediately.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.