Vegan Banana Pancakes

Fluffy, naturally sweet vegan banana pancakes made with ripe bananas and plant-based ingredients — ready in just 10 minutes.

Print Pin

Course: Breakfast, Brunch

Cuisine: American, Vegan

Prep Time: 5

Cook Time: 10

Resting Time: 2

Total Time: 17

Servings: pancakes

Calories: 210kcal

Author: Alyssa Coleman

Cost: $4

Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Non-stick skillet or griddle
Spatula
Measuring cups/spoons
Blender (optional)

Ingredients

Wet Ingredients

3 whole ripe bananas mashed
1 ½ cups plant-based milk
1 tablespoon maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon coconut oil for greasing

Instructions

Mash the bananas in a large bowl. Add plant-based milk, maple syrup, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Let the batter rest for 2 minutes to allow it to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look dry, about 2–3 minutes.
Flip the pancakes and cook another 1–2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings like maple syrup, fruit, or nut butter.

Notes

Use very ripe bananas for the best natural sweetness. You can add a handful of chocolate chips or chopped nuts to the batter for extra flavor and texture.

Nutrition