Vegan banana pancakes are fluffy, light, and full of sweet banana flavor. These are perfect for a weekend breakfast!
Is there anything better than a pancake breakfast on a Saturday morning? Yes, there is…a vegan pancake breakfast.
We make pancakes regularly here, but we were in the mood for something different, so vegan banana pancakes made an appearance on the menu.
All it took was defrosting an overripe banana from the freezer, adding it to the batter, and we had a nice stack of egg free pancakes for breakfast.
You might wonder if the very ripe banana would make the batter too heavy, but these vegan banana pancakes were very light and fluffy. They had just the right amount of banana flavor – it was there, but not overpowering. Both of my boys loved these, so I’ll be making them again soon.
To make sure that these easy banana pancakes get done in the middle, you want to cook them low and slow – keep the heat on low. I know it’s hard to do when you want your pancakes in a hurry! But it’s necessary. I have an electric range so I kept the burner set at about 3 or 4. They take a little longer to cook, but they turn out perfectly golden brown and tender.
Can you make this vegan pancake batter ahead of time?
No, the baking powder in this batter allows it to puff way up, and if you try to make it too far ahead of time, it will deflate.
Can you freeze these pancakes?
Yes, you can freeze these banana pancakes. Just store them in the freezer in a freezer bag for up to three months.
How do you reheat leftover pancakes?
Just reheat these in the microwave or the toaster oven.
Can you make vegan pancakes without any milk?
Yes, you should be able to make them with water, and it won’t change the flavor. The texture may be slightly less tender, but they will still be good! It’s okay to use water to make vegan pancakes if you are in a pinch.
Vegan Banana Pancakes.
These vegan banana pancakes are a perfect weekend breakfast! Light, fluffy, and flavorful.
Ingredients
- 1 over ripe banana Very over ripe, I keep mine in the freezer
- 1 3/4 cups white spelt flour all purpose flour is also okay
- 1 1/2 Tablespoons sugar
- 1 1/2 Tablespoons baking powder
- 3 Tablespoons organic canola oil or oil of your choice - coconut oil works well
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 cup non-dairy milk
- vegan buttery spread for the pan
Instructions
In a large bowl, mash the banana. Add the canola oil, vanilla, and non-dairy milk. Stir to combine.
- Add the white spelt flour, sugar, baking powder, and salt. Mix together.
- Place a tablespoon of vegan buttery spread in a large skillet, and heat over medium low heat.
Once the pan is hot, spoon the batter into the pan. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over with a thin spatula. Cook for about 3 or 4 minutes more, then remove from pan.
Repeat with remaining pancakes. Top with vegan buttery spread and syrup.
Recipe Notes
Serving size is two pancakes.
Nutrition facts are for two pancakes - syrup is not included.
These freeze well - store in a freezer bag for up to three months.
Vegan apple cinnamon pancakes are perfect for fall!
These pancakes are so easy to make and so perfect for weekend breakfasts! Kids and adults love these. If you’re looking for more vegan pancake recipes, try these chocolate chip pumpkin pancakes.
Tips for making these vegan banana pancakes:
- Make sure you wait a few minutes for the baking powder to make the batter puff up – that’s what makes these pancakes nice and fluffy.
- When you are ready to fry them, use a fair amount of vegan buttery spread – you don’t want any pancakes sticking to the pan! Don’t raise the heat too high or these might burn from the sugar in the bananas.
- Two things that I think make frying pancakes easier are a good frying pan and a very good, thin, metal spatula.
This article has some more general tips on how to successfully make pancakes, and if you’re wondering about reheating these or freezing pancakes, this is a good resource.
Follow The Pretty Bee (Allergy Friendly Eats)’s board Egg FREE Breakfast Recipes. on Pinterest.
I’ve made these 3 times now in the past couple of weeks, after trying for ages to find a good recipe. They’re absolutely delicious and sufficiently satisfy my pancake cravings. I also really like how easy and quick they are to make. They’re light, spongy, and amazing with maple syrup. I make them with regular plain white flour. I also make them quite big, so I get about 6 or 7 instead of 8. I’ve been raving about them to friends and family – and my family members who have tried them have loved them! Thank you so much for this recipe.
I love this recipe and I make it all the time. I would like to know about doubling or even tripling the recipe because I never find it’s enough. The pancakes are so good. If I double it, should I just double the quantities of all the ingredients, even the baking powder or are there some adjustments to be made? Would love some advice.
Just made these and they are so so good and fluffy! I used plant based half & half, avocado oil, and Bobs red mill gluten free flour. Added chocolate chips for the kids and blueberry in mine. Breakfast just got easier. Thank you
First batch was made to recipe and were FANTASTIC, though preferring small pancakes, i made 12 small pancakes. My son who is not Vegan thought they were amazing. I have now tailored the recipe to my preference and used two small bananas defrosted, reduced the BP TO 1 Tbl spn,used organic cocout sugar and cocout oil. I found 1 & 1/2 tbl spns BP left a claggy taste on palate, reduction worked without losing rise. Delicios with sliced strawberries, agave syrup and soya cream, or marmite peanut butter and agave syrup. Altogether a brilliant recipe and THANK YOU.
Hi there.
Just wondering if the recipe is meant to read ‘1 1/2 teaspoons’ of baking powder instead of ‘1 1/2 tablespoons’?
I loved this pancakes 🥞