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Vegan Banana Pancakes

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Vegan Banana Pancakes are fluffy, golden, and naturally sweetened with ripe bananas. Made without eggs or dairy, these plant-based pancakes are a wholesome and delicious breakfast that’s quick, easy, and full of comforting banana flavor.

Ingredients

  • 1 cup all-purpose flour (or whole wheat flour)
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon (optional)
  • 2 ripe bananas, mashed
  • ¾ cup plant-based milk (almond, oat, soy, or coconut)
  • 1 tbsp maple syrup or other sweetener
  • 1 tsp vanilla extract
  • 1–2 tbsp coconut oil or vegetable oil (for cooking)

Instructions

  1. Mash the bananas: In a medium bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps.
  2. Combine wet ingredients: Add plant-based milk, maple syrup, and vanilla extract. Whisk until fully combined.
  3. Mix dry ingredients: In another bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick.
  5. Preheat the skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
  6. Cook the pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown.
  7. Serve: Stack pancakes and serve warm with maple syrup, banana slices, and your favorite toppings.

Notes

  • Use very ripe bananas for the best natural sweetness and flavor.
  • Do not overmix the batter—this keeps pancakes light and fluffy.
  • Letting the batter rest for 5 minutes can help improve texture.
  • To make gluten-free, use a gluten-free flour blend.
  • Store leftovers in the fridge or freezer and reheat as needed.

Nutrition

Find it online: https://thefamilycooking.com/34922-vegan-banana-pancakes/