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Vegan banana pancakes stacked up on a white plate.
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4.94 from 131 votes

Vegan Banana Pancakes

Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: Vegan
Diet: Vegan
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:

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