These vegan banana pancakes are a perfect weekend breakfast! Light, fluffy, and flavorful.
In a large bowl, mash the banana. Add the canola oil, vanilla, and non-dairy milk. Stir to combine.
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.