Vegan Banana Pancakes

These soft and fluffy vegan banana pancakes are made with homemade banana milk for a flavorful, dairy-free breakfast that's quick and easy to make. They're a perfect way to use up ripe bananas and start your morning right.

When I first shared my vegan banana bread recipe, it was an instant hit-and it's still a favorite! Like that recipe, I wanted these banana pancakes to use simple, everyday ingredients.

To keep things easy, I made the banana milk using only water and ripe bananas. This adds natural sweetness and flavor while removing the need for plant-based milk, providing a naturally dairy-free breakfast option.

How to make Banana Milk Pancakes

Vegan Banana Milk Pancakes are soft, fluffy, and easy to bring together!  They're loaded with sweet banana flavor and a hint of cinnamon, which means they are one tasty vegan pancake.

To start, make the banana milk. It's easy and only takes 2 simple ingredients: Bananas and Water!

Add the water and banana to a high-speed blender.

Blend them for about 30 seconds. That's it!

Tips for Perfect Vegan Pancakes

• Don't over-mix the batter - This will make the pancakes flat and tough instead of fluffy and soft. Mix just enough to combine the wet and dry ingredients. Small lumps are fine.
• Don't flip too soon - Flip when bubbles form on the surface and the edges begin to look cooked. Don't flip too early or you'll lose the fluff.
• Don't press down - After flipping the pancake, avoid pressing down on it with the spatula. This will cause it to flatten and become dense.
• Use ripe bananas - For the best banana flavor, use spotty ripe bananas.

Recipe

Vegan Banana Pancakes

prep time: 10 minutes minutes

cook time: 20 minutes minutes

total time: 30 minutes minutes

servings: 10 pancakes

Start your morning with soft, fluffy vegan banana pancakes made with homemade banana milk. This flavorful, quick, and easy breakfast is perfect for using up ripe bananas.

4.79 stars (19 reviews)

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Ingredients

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Dry

• ▢ 2 cups all purpose flour, sifted
• ▢ 1 Tablespoon baking powder
• ▢ 1 Tablespoons cane sugar, or coconut sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ ¼ teaspoon Himalayan pink salt

Wet

• ▢ 2 cup water
• ▢ 1-2 bananas, about 8-ounces peeled
• ▢ 1 teaspoon vanilla extract
• ▢ 2 Tablespoons melted coconut oil, use refined oil for a neutral taste

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Instructions

• In a large mixing bowl, sift the dry ingredients and set aside.
• Blend the water, bananas, and vanilla extract in a blender just enough to create a smooth banana milk. If froth is created after blending the banana milk, scoop it off and discard it. Measure out 2 cups of homemade banana milk. If needed, add more water to reach the 2 cups line.
• Add the banana milk and oil to the bowl of dry ingredients.
• Gently whisk together until just combined. Batter will be slightly lumpy.
• Heat a large pan or griddle over medium-high heat.
• Add oil to the heated pan and pour about ⅓ cup of batter into the oil. (If you're using a non-stick surface, the oil is optional.)
• Flip the pancake when the outer edge begins to appear cooked and bubbles form and pop on top. Cook on the other side for 1-2 more minutes, or until the bottom is golden brown.
• To keep warm, place the cooked pancakes in a 200ºF preheated oven until ready to serve.
• Serve topped with banana slices and maple syrup.

Notes

Using more than the recommended 8 ounces of bananas may result in a thicker banana milk, which could lead to a denser batter. In this case, gently fold in a few extra tablespoons of water into the batter.

I've also had success mashing the bananas by hand, then mixing the mashed bananas with water to create the banana milk.

Nutrition

Serving: 1 pancake | Calories: 103kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 2g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Breakfast

cuisine: American

author: Marlena Luna

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