Did you know that overripe bananas, often tossed aside, are perfect for making vegan pancakes? I’ve found that their natural sweetness and soft texture create a batter that’s both easy to work with and delicious. These pancakes are fluffy, simple to make, and packed with nutrients, making them a great start to any day. Plus, they’re versatile—you can top them with almost anything. Want to know the secret to getting them just right?
What You’ll Love About This Recipe
These vegan banana pancakes are a delightful and healthy breakfast option that everyone will enjoy. Here’s why you’ll love them:
- Simple Ingredients: Made with just a few pantry staples, these pancakes are easy to whip up.
- Naturally Sweet: Ripe bananas add natural sweetness, reducing the need for added sugar.
- Fluffy and Delicious: Despite being vegan, they’re light, fluffy, and full of flavor.
Recipe
Start your day with a stack of fluffy, plant-based Vegan Banana Pancakes that are both delicious and easy to make. This recipe is perfect for breakfast or brunch, offering a wholesome and satisfying meal that’s free from animal products. With simple ingredients and minimal prep time, these pancakes are a great way to use up ripe bananas while enjoying a guilt-free treat.
Ingredients:
- 1 cup all-purpose flour (or gluten-free flour)
- 1 ripe banana, mashed
- 1 cup plant-based milk (e.g., almond, oat, or soy)
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Coconut oil or non-stick spray (for cooking)
Instructions:
- In a mixing bowl, combine the flour, baking powder, cinnamon (if using), and salt.
- In a separate bowl, mash the banana until smooth, then add the plant-based milk, maple syrup, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or non-stick spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Notes:
- For a thicker batter, reduce the plant-based milk slightly. For thinner pancakes, add a bit more milk.
- Add-ins like chocolate chips, blueberries, or chopped nuts can be folded into the batter before cooking.
Time:
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Serving:
Makes 8-10 pancakes (serves 2-3)
Calories:
Approximately 120 calories per pancake (without toppings)
Cuisine:
Vegan, American
Equipment
To make these vegan banana pancakes, you’ll need a few essential tools for smooth preparation. Here’s a list of equipment to get started:
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Fork or potato masher (for mashing bananas)
Nutrition
Vegan banana pancakes are a nutritious and delicious breakfast option, packed with essential nutrients. They are easy to make and provide a healthy start to your day.
- Rich in Fiber: Supports digestion and keeps you full longer.
- High in Potassium: Helps regulate blood pressure and muscle function.
- Low in Cholesterol: Heart-healthy and suitable for a vegan diet.
- Source of Healthy Carbs: Provides sustained energy throughout the day.
- Contains Vitamins: Especially vitamin B6, which supports brain health.
What to Serve With This Recipe
When I make vegan banana pancakes, I love pairing them with toppings like fresh fruit compote, a generous maple syrup drizzle, or a creamy nut butter spread. For a sweet twist, I often add coconut whipped cream or a spoonful of berry jam on top. These combinations turn a simple breakfast into something special.
Fresh Fruit Compote
While I’m making these fluffy vegan banana pancakes, I love pairing them with a fresh fruit compote—it’s like a sweet, tangy hug for your taste buds! I mix fresh fruit combinations like strawberries and blueberries, or peaches and raspberries, simmered with a splash of lemon juice. For topping variations, I’ll toss in a bit of cinnamon or vanilla. It’s simple, delicious, and makes every bite extra special!
Maple Syrup Drizzle
After topping my pancakes with a fresh fruit compote, I can’t resist adding a generous drizzle of maple syrup—it’s the perfect finishing touch! I love exploring maple syrup varieties, like darker grades for richer flavor or lighter ones for subtle sweetness. Plus, maple syrup offers health benefits, like antioxidants and minerals. It’s natural, unprocessed, and pairs beautifully with the pancakes, making every bite even more special.
Nut Butter Spread
A dollop of nut butter spread takes these vegan banana pancakes to the next level, and I’m absolutely hooked on the creamy, nutty addition. The nut butter benefits are hard to ignore—packed with protein, healthy fats, and vitamins. I love experimenting with nut butter varieties like almond, cashew, or peanut to switch up the flavor. Each one adds richness and makes every bite feel like a treat.
Coconut Whipped Cream
Coconut whipped cream is the perfect topping to make these vegan banana pancakes feel extra special. I love how it’s light, creamy, and adds a tropical twist. One of the best whipped cream alternatives, it’s made from chilled coconut milk, which offers coconut benefits like healthy fats and a natural sweetness. It’s easy to whip up, and it pairs beautifully with the pancakes, making every bite deliciously indulgent.
Berry Jam Topping
I’m all for experimenting with toppings, and berry jam is one of my go-tos when I’m craving something sweet but not overly rich. The bright berry flavor pairs perfectly with fluffy banana pancakes, adding a tart contrast. If you’re out of jam, try mashed fresh berries or chia seed jam as tasty jam alternatives. It’s a simple touch that makes breakfast feel extra special—trust me!
Frequently Asked Questions
Can I Use Regular Milk Instead of Plant-Based Milk?
I’ve read that 68% of people globally struggle with lactose intolerance, so I’d consider dairy alternatives. If I use regular milk instead of plant-based, I’d need recipe modification to maintain texture and flavor balance.
What if My Bananas Aren’T Ripe Enough?
If my bananas aren’t ripe enough, I’ll speed up banana ripening by placing them in a paper bag. Riper bananas add more pancake sweetness, so I’ll wait or use a bit of maple syrup as a substitute.
Can I Substitute Another Flour for Whole Wheat Flour?
Wondering what alternative flours I can use? I’ve tried almond and oat flour, which work great! For gluten-free options, consider coconut or rice flour—they’re versatile and can easily replace whole wheat flour in most recipes.
How Long Do These Pancakes Stay Fresh?
I’ve found their shelf life is about 2-3 days if stored properly. For storage tips, I keep them in an airtight container in the fridge, and I’ll reheat them in a toaster or skillet to freshen them up.
Can I Freeze the Batter for Later Use?
I’d freeze the batter for later use if I were you. For freezing tips, I’d pour it into an airtight container or freezer bag. Batter storage works best when I label it with the date and thaw it overnight in the fridge.
