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Vegan Banana Pancakes

Crazy Vegan Kitchen
Banana Nut Bread but in Pancake form! Delicious and ready in under 10 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 cup + 2 tablespoons All Purpose Flour
  • 1 tbsp Sugar you can use Coconut Sugar
  • 2 1/4 tsp Baking Powder
  • 3/4 tsp Ground 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

Instructions
 

  • 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.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 65gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 386mgPotassium: 286mgFiber: 4gSugar: 8gVitamin A: 39IUVitamin C: 5mgCalcium: 149mgIron: 4mg
Keyword easy vegan banana pancakes, vegan banana pancakes
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