Vegan Banana Pancakes
Fluffy, naturally sweet, and incredibly easy to make without any eggs or dairy.
Ingredients
- •2 ripe bananas, well mashed
- •1 1/2 cups all-purpose flour (180g)
- •2 tablespoons granulated sugar
- •2 teaspoons baking powder
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1 1/4 cups unsweetened plant-based milk (300ml)
- •2 tablespoons melted coconut oil or vegetable oil
- •1 teaspoon vanilla extract
- •Maple syrup and fresh fruit for serving
Instructions
- 1
In a large bowl, whisk together the mashed bananas, plant-based milk, melted oil, and vanilla extract until smooth.
- 2
In a separate medium bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt.
- 3
Pour the dry ingredients into the wet ingredients and gently stir with a spatula until just combined. Do not overmix; a few small lumps are totally fine.
- 4
Let the batter rest for 5 to 10 minutes to allow the baking powder to activate, creating fluffier pancakes.
- 5
Heat a non-stick skillet or griddle over medium heat and lightly coat it with a little oil or vegan butter.
- 6
Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 3 minutes.
- 7
Carefully flip the pancakes and cook for another 2 minutes until golden brown on both sides.
- 8
Repeat with the remaining batter, wiping the pan and adding more oil as needed.
- 9
Serve warm with maple syrup and fresh fruit.
💡 Chef tips
- Make sure your bananas are very ripe with plenty of brown spots for the best natural sweetness and flavor.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months; reheat them in a toaster.
- If the batter feels too thick after resting, add a tablespoon or two of plant-based milk to thin it out.
✅ How it should turn out
Golden-brown, fluffy pancakes with a cozy banana-cinnamon aroma and a tender, moist crumb.