Vegan Banana Pancakes

5 from 1 vote

Vegan Banana Pancakes

Serve up a breakfast that’s good for the whole family while tasting like a truly decadent treat. These healthy banana pancakes are pure and simple goodness that everyone loves, and they take no time at all to put together. Perfect for a lazy weekend morning or even before sending the kids off to school, save this recipe for easy vegan banana pancakes for a nutritiously delicious way to start the day!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: Pancakes

Calories: 149kcal

Author: Rae Aflatooni

Ingredients

1 medium over-ripe banana mashed
1 1/2 cups all-purpose flour unbleached
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
1 teaspoon vanilla extract
1 tablespoon maple syrup
1 cup almond milk

US Customary - Metric

Instructions

Add banana to a medium mixing bowl and mash.
Pour dry ingredients into a metal sieve over the bowl. Shake until all the dry ingredients are in the bowl, then pour liquid ingredients on top and whisk thoroughly for 30-60 seconds.
Heat a cast iron skillet over medium heat (with a little avocado oil in it).
Turn heat down to medium-low and scoop batter into frying pan using a measuring cup. (I find a 1/3 cup works well, depending on the size of pancakes you are going for.) Cook until bubbles form and the glossy shine of the batter starts to fade. Flip and cook for another minute or so. Repeat this process until all remaining batter is used. (Add some cooking oil or cooking oil spray to the skillet as needed.)
Serve with your favorite toppings like sliced bananas, pecans, and maple syrup.

Notes

Storage Tips

In the off chance that you’re left with leftover banana pancakes, put them in an airtight container in your fridge and be sure to finish them off within 5 days. You can also wrap each one in wax paper and put it into a freezer bag for fast breakfast prep. They’ll last up to 3 months when stored that way!

Nutrition