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A stack of fluffy pancakes makes a favorite breakfast or brunch, especially when they’re full of yummy bananas and drizzled with maple syrup. This Vegan Banana Pancakes recipe is ideal for vegans, especially if you also avoid gluten: you can’t taste the difference and can happily serve them to the whole family.
In my house weekend breakfasts consist of pancakes or waffles and sometimes, especially during the holiday months, I like to serve something a little healthier than our norm. Insert these healthy vegan banana pancakes.
I’m all about balance when it comes to food and no-guilt eating, but mainly I strive for healthy meals. These pancakes cover all the bases.
Why This Recipe Works
These banana pancakes are so easy that you’ll find yourself making them on weekday mornings. Or save them for a lazy Sunday in the kitchen, and eat them hot out of the pan.
If you’ve got kids who want to help, set them to mash the banana. Add an extra banana if you know they’ll want to taste as they mash.
To make the batter, all you need to do is stir the dry ingredients in one bowl and the wet ingredients in another. Combine the two, and you’re ready to start flipping pancakes.
These are banana pancakes without eggs too, so they’re suitable for people with egg and lactose allergies. The added bonus is that these bites of deliciousness are gluten-free.
Ingredients Needed
Ingredient Notes
These vegan banana pancakes are as healthy as they are delicious. Let’s look at what goes into them:
- Bananas add sweetness and help to bind the pancakes. I always seem to have a couple of overripe bananas in my fruit bowl, and this recipe is ideal for using them up—the riper and spottier the bananas, the more delectable these pancakes taste.
- Gluten-free baking powder is essential if you’re feeding someone with a gluten allergy, intolerance, or celiac disease. Otherwise, use regular baking powder.
- Coconut sugar has a lower glycaemic index than regular sugar, improves gut health, and lowers cholesterol. Of course, it also makes your pancakes sweeter.
- Salt is the ultimate flavor enhancer.
- The ground flaxseed and water are a binder for the pancake batter instead of egg.
- Cinnamon makes the kitchen smell amazing, reminding you of warm cinnamon rolls, apple pie, and donuts.
- Use your favorite nut milk – almond milk tastes great, as does hazelnut milk.
- A neutral-flavored oil is best, but you can use coconut or olive oil.
- The vanilla extract gives your pancakes a lovely depth of flavor and makes all the other ingredients taste better.
How to Make Fluffy Vegan Banana Pancakes
- Whisk the dry ingredients. Place the almond flour, tapioca flour, coconut flour, sugar, cinnamon, baking soda, and salt into a large mixing bot and whisk it together until well combined.
- Make the flax eggs. To make the flax eggs that help bind these pancakes together mix the ground flaxseed with warm water in a small bowl and set it aside for about 5 minutes to thicken.
- Combine the wet ingredients. In a separate bowl, mix the mashed bananas, flaxseed mixture, nut milk, oil, and vanilla extract until just combined.
- Mix the wet and dry ingredients together. Make a well in the dry ingredients and add the wet ingredients. Mix until just combined.
- Cook the pancakes. Heat a large flat-bottomed skillet or a grilled over medium heat and coat with cooking spray or oil. Scoop ¼ cup of batter onto the skillet and cook each pancake until it begins to bubble slightly on top. Flip and cook for an additional 30 seconds to 1 minute.
- Serve with syrup and sliced bananas.
Storage and or Freezing Instructions
- Storage Instructions: Put cooled, leftover pancakes in an airtight container. Store them in the refrigerator for up to five days.
- Freezing Instructions: To freeze, let the pancakes cool. Wrap each pancake in wax paper or cling film. Pack pancakes into freezer-proof containers or Ziplock bags with a label and date. Freeze for up to two months.
- Reheating Instructions: Reheat the pancakes directly from the fridge or freezer in the toaster or microwave.
Recipe Notes and Tips
- Customize this basic pancake recipe with your favorite additions: a handful of blueberries, dried cranberries, chopped nuts, or chocolate chips will make them even more delicious.
- Use pumpkin spice instead of only cinnamon to get into a cozy fall mood. If you don’t have a ready-mix, keep the cinnamon and add a quarter teaspoon each of ground ginger, nutmeg, and cloves.
- Oat milk will work if you don’t have any nut milk.
- Use honey instead of maple syrup for serving.
- Instead of banana slices, spread the pancakes with almond butter.
- Top the pancakes with chopped, roasted nuts and a handful of your favorite berries.
FAQs
Making this batter ahead of time is not recommended as the bananas will oxidize and turn an unappealing brown color. Instead, make the pancakes in advance and keep them in the fridge.
This batter is relatively thick, like heavy yogurt. However, if the pancakes don’t spread a little in the pan, add a dash more milk.
Vegan Banana Pancakes
Equipment
- Skillet or Griddle
- Spatula
Ingredients
- 1½ cup Gluten-Free Flour
- 1/2 cup Coconut Flour or almond flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 tablespoon Ground Flaxseed
- 3 tablespoons Water
- 1/2 cup Mashed Bananas 1 banana
- 2 tablespoons Oil
- 1 teaspoon Vanilla
- 3/4 cup Nut Milk
Instructions
- Place the almond flour, tapioca flour, coconut flour, sugar, cinnamon, baking soda, and salt into a large mixing bot and whisk it together until well combined.
- Make a well in the dry ingredients and add the wet ingredients. Mix until just combined.
- In a separate bowl, mix the mashed bananas, flaxseed mixture, nut milk, oil, and vanilla extract until just combined.
- Make a well in the dry ingredients and add the wet ingredients. Mix until just combined.
- Heat a large flat-bottomed skillet or a grilled over medium heat and coat with cooking spray or oil. Scoop ¼ cup of batter onto the skillet and cook each pancake until it begins to bubble slightly on top. Flip and cook for an additional 30 seconds to 1 minute.
- Serve with syrup and sliced bananas.
Notes
- Customize this basic pancake recipe with your favorite additions: a handful of blueberries, dried cranberries, chopped nuts, or chocolate chips will make them even more delicious.
- Use pumpkin spice instead of only cinnamon to get into a cozy fall mood. If you don’t have a ready-mix, keep the cinnamon and add a quarter teaspoon each of ground ginger, nutmeg, and cloves.
- Oat milk will work if you don’t have any nut milk.
- Use honey instead of maple syrup for serving.
- Instead of banana slices, spread the pancakes with almond butter.
- Top the pancakes with chopped, roasted nuts and a handful of your favorite berries.
Storage and or Freezing Information
- Storage Instructions: Put cooled, leftover pancakes in an airtight container. Store them in the refrigerator for up to five days.
- Freezing Instructions: To freeze, let the pancakes cool. Wrap each pancake in wax paper or cling film. Pack pancakes into freezer-proof containers or Ziplock bags with a label and date. Freeze for up to two months.
- Reheating Instructions: Reheat the pancakes directly from the fridge or freezer in the toaster or microwave.
