These vegan banana pancakes are a perfect weekend breakfast! Light, fluffy, and just right with some maple syrup.
In a large bowl, mash the banana. Add the melted vegan buttery spread, vanilla, and non-dairy milk. Stir to combine.
Place a tablespoon of vegan buttery spread in a large skillet and heat over medium low heat until the vegan buttery spread sizzles.
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.
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.