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    Home » Breakfasts

    Vegan Banana Pancakes

    Published: Jul 21, 2018 Updated: Sep 30, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Banana Pancakes

    Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect. 

    A stack of pancakes topped with sliced banana on a white plate.

    These vegan banana pancakes are light and fluffy with loads of banana flavor, and served with plenty of sliced banana and syrup they make a perfect breakfast treat.

    They’re also super easy to make, so they’re just perfect for a lazy Sunday morning.

    This recipe is adapted from our vegan pancakes recipe with a little inspo from our vegan banana waffles.

    Too Much Banana?

    The issue I kept running into when recipe testing these vegan banana pancakes was wanting to use too much banana in the batter.

    Cooking these pancakes on a gas stove, they would have been burned on the outside before I got to the right texture on the inside. The flavor was great! But it was too wet inside.

    So I had to reduce the amount of banana until I used just one large banana in the batter. It’s not a lot, but it turned out to be just enough so that the pancakes have delicious banana flavor, but are still nice and light and fluffy inside, and not weighed down by too much banana.

    A stack of pancakes topped with sliced banana and drizzled with syrup on a white plate.

    How To Make Vegan Banana Pancakes

    • Making the batter is just a simple case of sifting some flour into a mixing bowl and adding a little sugar, baking powder, salt and cinnamon and mixing together. 
    • Mash banana in a bowl with coconut oil and add it to the mixing bowl along with soy milk and vanilla extract and mix into a thick batter. 
    • Heat up a pan with some coconut oil until hot and then add in around ¼ cup of batter for your first pancake. When it starts looking a little dry along the edges with little bubbles on top then it’s time to flip it and cook it on the other side until nicely browned.
    • Serve topped with loads of sliced banana and drizzles of syrup! 
    A vegan banana pancake cooking in a frying pan.
    A vegan banana pancake cooking in a frying pan.

    Pancake Tips

    Measure the banana correctly. You can either weigh our your banana on a food scale and then mash it up in a bowl with the coconut oil OR if you don’t have a food scale, then mash the banana first so that you can measure out the correct amount in your measuring cup.

    Cook the pancakes long enough. Even with the perfect amount of banana in these pancakes you do still have to cook them until very nicely browned on each side, flipping often, and pressing down with your spatula, so that they have time to get perfectly cooked on the inside.

    Stack of banana pancakes topped with sliced banana and syrup.

    Recipe FAQ

    Can you make these pancakes gluten-free?

    You can replace the regular flour in this recipe with a gluten-free all purpose blend.

    How should these pancakes be stored?

    Leftover pancakes can be stored in the fridge for up to 5 days. Reheat them in the toaster or microwave.

    Can you freeze them?

    These banana pancakes are freezer friendly for up to 2 months. You can reheat them directly from frozen in the toaster.

    A stack of vegan banana pancakes with a slice cut out to show the centers.

    More Vegan Breakfast Recipes

    1. Vegan Blueberry Pancakes
    2. Vegan Pumpkin Pancakes
    3. Vegan Blueberry Muffins
    4. Vegan French Toast
    5. Vegan Omelette
    6. Super Eggy Vegan Tofu Scramble

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan banana pancakes stacked up on a white plate.

    Vegan Banana Pancakes

    Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect.
    4.96 from 121 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 124kcal
    Author: Alison Andrews

    Ingredients

    • 1 ¼ cups All Purpose Flour (156g)
    • 2 Tbsp White Granulated Sugar
    • 1 Tbsp Baking Powder
    • ¼ tsp Salt
    • 1 tsp Cinnamon
    • ½ cup Mashed Banana (120g, about 1 large ripe banana)
    • 1 Tbsp Coconut Oil + more for frying
    • ¾ cup Soy Milk (180ml) or another non-dairy milk
    • 1 tsp Vanilla Extract

    For Serving:

    • Sliced Banana
    • Maple Syrup
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    Instructions

    • Sift the flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon, mix together.
    • Mash the banana in a bowl and add the coconut oil and mash together. Add to the mixing bowl with the soy milk and vanilla and mix in. Your batter will be fairly thick.
    • Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around ¼ cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
    • Serve pancakes with some sliced bananas, other fresh fruits as you like and syrup for drizzling.

    Video

    Notes

    1. Measure the banana correctly. You can either weigh our your banana on a food scale and then mash it up in a bowl with the coconut oil OR if you don’t have a food scale, then mash the banana first so that you can measure out the correct amount in your measuring cup.
    2. Gluten-free: You can replace the regular flour in this recipe with a gluten-free all purpose blend to make these pancakes gluten-free. 
    3. Storing: Leftover pancakes can be stored in the fridge for up to 5 days. Reheat them in the toaster or microwave.
    4. Freezing: These banana pancakes are freezer friendly for up to 2 months. You can reheat them directly from frozen in the toaster.

    Nutrition

    Serving: 1Pancake | Calories: 124kcal | Carbohydrates: 22.9g | Protein: 2.9g | Fat: 2.3g | Saturated Fat: 1.5g | Sodium: 281mg | Fiber: 1.1g | Sugar: 5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Steph says

      December 14, 2022 at 6:12 pm

      I was out of cinnamon so I subbed pumpkin pie spice. My husband said these were the best pancakes he’s ever had! Thank you!5 stars

      Reply
      • Alison Andrews says

        December 20, 2022 at 11:10 am

        Yay! Thank you so much Steph!

        Reply
        • Sophia says

          January 03, 2023 at 5:50 pm

          I have made this recipe at least 10 times. These pancakes are so fluffy and tasty and easy to make too!! Definitely a delicious pancake, not just for a vegan pancake.5 stars

          Reply
          • Alison Andrews says

            January 04, 2023 at 8:37 am

            Thanks Sophia!

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