Vegan Banana 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.
Servings: 10 pancakes
Ingredients
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
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
