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Perfectly light and fluffy vegan banana pancakes

Vegan Banana Pancakes.

These vegan banana pancakes are a perfect weekend breakfast! Light, fluffy, and flavorful.

Course Breakfast
Cuisine Dairy Free, vegan.
Keyword vegan banana pancakes, vegan pancake recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 378 kcal
Author Kelly Roenicke

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
US Customary - Metric

Instructions

  1. In a large bowl, mash the banana. Add the canola oil, vanilla, and non-dairy milk. Stir to combine.

  2. Add the white spelt flour, sugar, baking powder, and salt. Mix together.
  3. Place a tablespoon of vegan buttery spread in a large skillet, and heat over medium low heat.
  4. 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.

  5. 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.

Nutrition Facts
Vegan Banana Pancakes.
Amount Per Serving
Calories 378 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Sodium 108mg 5%
Potassium 635mg 18%
Total Carbohydrates 53g 18%
Dietary Fiber 8g 32%
Sugars 9g
Protein 9g 18%
Vitamin A 2.9%
Vitamin C 3.1%
Calcium 27%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.