Vegan Banana Pancakes
Vegan Banana Pancakes are perfect for a weekend breakfast for brunch! This recipe is super easy to make and can be modified easily to be gluten-free by using gluten-free oats and flour. Serve with syrup, peanut butter, chocolate chips, or other fresh fruit such as strawberries or blueberries.
Ingredients
Yield: 8 Pancakes Time: 25 minutes
Vegan Banana Pancakes
- 1 medium ripe banana
- 1 1/2 Tbs vegan butter, melted (& extra for cooking)
- 1/2 Tbs brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup non-dairy milk (plus extra if needed)
- 1 1/2 cup flour (or 3/4 cup gluten-free oat flour & 3/4 cup gluten-free baking flour)
Directions
- In a medium bowl, whisk together the banana, melted vegan butter, vanilla, baking powder, salt, cinnamon, and brown sugar until fully combined.
- Then, add in the non-dairy milk. Stir together well.
- Gradually add in the flour until the batter is fully combined and free of lumps. If the batter is too thick, you can thin it out by adding about another 1/4 cup of non-dairy milk. The batter shouldn’t be too watery but not too thick.
- Heat a flat skillet on the stove to high heat.
- Once hot, add a bit of vegan butter to the skillet and allow it to melt, wiping off the excess with a paper towel.
- Add a large spoonful of batter to the skillet and wait for bubbles to form and flip after about 1 1/2 to 2 minutes. Adjust time and heat as needed if your pan is getting too hot.
- Cook the other side for another minute or 2 and set the cooked pancake aside and repeat until the batter has been fully used (yields about 8 pancakes).
- Serve the pancakes with your favorite toppings or sides and enjoy!
Nutrition Information
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