Vegan Banana Pancakes
These fluffy, golden-brown vegan banana pancakes are the perfect plant-based breakfast treat, packed with natural sweetness and a comforting aroma.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •3.5 teaspoons baking powder
- •1 tablespoon sugar
- •0.5 teaspoon salt
- •1.25 cups soy or almond milk
- •3 tablespoons melted coconut oil or vegetable oil
- •2 ripe bananas, mashed
- •1 teaspoon vanilla extract
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- 2
In a separate bowl, combine the mashed bananas, plant-based milk, melted oil, and vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined; it is okay if there are a few small lumps.
- 4
Heat a non-stick skillet or griddle over medium heat and lightly grease with a little oil.
- 5
Pour about 1/4 cup of batter onto the skillet for each pancake.
- 6
Cook until bubbles form on the surface and the edges look dry, then flip and cook for another 1-2 minutes until golden brown.
- 7
Repeat with the remaining batter and serve warm with maple syrup.
💡 Chef tips
- Use very ripe, spotted bananas for the best natural sweetness and moisture.
- Do not overmix the batter; a few lumps are essential to keep the pancakes light and fluffy rather than dense.
- Leftover pancakes can be stored in an airtight container in the fridge for 3 days or frozen for up to a month and reheated in a toaster.
✅ How it should turn out
The finished pancakes should be light and fluffy with a golden-brown exterior, smelling intensely of caramelized banana and vanilla with a soft, moist interior.