These vegan banana pancakes are thick, fluffy, and need simple ingredients. Perfect for a weekend breakfast.
Come the weekend, we are all about the pancakes and while we like classic vegan pancakes, nothing beats banana ones!
Why you’ll love this recipe
- Quick and easy. Just mix the ingredients and cook, and it won’t take more than 15 minutes.
- Healthy. These are dairy-free, soy-free, and made without any additives.
- Natually gluten free. Not only are these pancakes 100% plant-based, but they can be made gluten-free.
What I love about this recipe is just how perfect the texture is! They are thick, fluffy, and taste like something from a cafe.
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This recipe calls for pantry staple ingredients that you’ll likely already have on hand. Here is what you’ll need:
- All-purpose flour. You can also use whole wheat flour.
- Baking powder. The leavening agent gives these pancakes some rise and fluffiness.
- Sugar. I like to add a pinch of sugar as even though the banana adds some sweetness, it isn’t super evident (and I love super sweet pancakes!).
- Ground cinnamon. A must for any recipe that calls for bananas.
- Almond milk. Or any other plant-based milk.
- Bananas. Get medium-sized overripe bananas, as these will be naturally sweeter.
- Vanilla extract.
- Vegan butter. Or oil, to cook the pancakes.
How to make vegan banana pancakes
This recipe needs very little hands-on time and comes together in no time! Ready to make a stack of pancakes?
Step 1: Make the pancake batter
In a large bowl, mix baking powder, sugar, salt, cinnamon, and flour. In the end, add walnuts and mix everything.
Next, in a separate bowl, add the mashed bananas in it, then, whisk melted butter, almond milk, and vanilla extract with the mashed bananas.
Mix the dry ingredients and mashed bananas mixture without overmixing.
Step 2: Cook the pancakes
Take a non-stick pan, add some oil, and cook ¼ of the batter. Cover the pan and cook the pancakes for 2-3 minutes, flip, and cook for another minute. Repeat the process until all the pancake batter is used up.
Tips to make the best recipe
- For ultra-thick pancakes, cover the pan while they are cooking.
- Avoid flipping the pancakes too early. They should have a nice brown texture before you flip them while cooking.
- Choose overripe bananas as these will yield sweetener pancakes.
- To store. Use airtight containers to store the cooked pancakes in the refrigerator for up to 3 days.
- To freeze. For this, use freezer-safe bags to freeze the pancakes for up to 2 months.
- Reheating. Reheat in the skillet or microwave for 1-2 minutes before serving.
More vegan breakfast recipes to try
Frequently asked questions
If the oil temperature is lower or you cook too many pancakes at a time, they will get mushy.
Yes, vegan banana pancakes are healthy as they are packed with protein, fiber, and healthy fats.
Vegan Banana Pancakes (Thick And Fluffy!)
- 1 cup + 2 tablespoons All Purpose Flour
- 1 tbsp Sugar you can use Coconut Sugar
- 2 1/4 tsp Baking Powder
- 3/4 tsp Cinnamon optional
- 1/4 tsp Salt
- 2 medium Bananas over-ripe is best
- 1 cup Almond Milk or any milk of choice
- 1 tsp Vanilla Extract
- 2 tbsp vegan butter melted
- 1/2 cup walnuts chopped
- In a large bowl, sieve Flour, Sugar, Baking Powder, Cinnamon and Salt. Whisk to combine.
- Add Walnuts to the dry mixture.
- In another bowl, mash your Bananas. Once mashed, add Almond Milk, Vanilla and Melted Butter. Whisk to combine.
- Make a well in the middle of the dry ingredients and pour your wet mixture in.
- Stir until just combined (don’t over mix).
- Heat a lightly oiled non-stick skillet and cook 1/4 cup of batter at a time. Flip pancakes when bubbles start to form on the surface and continue to cook for 30 seconds – 1 minute.
- Repeat with remaining batter and serve with Maple Syrup, Vegan Butter and more sliced Banana and Walnuts.