Description
Simple and delicious vegan banana pancakes that are perfect for breakfast or brunch. These pancakes are fluffy, moist, and naturally sweetened by ripe bananas.
Ingredients
Scale
- 1 ripe banana, mashed
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- 1 tablespoon vegetable oil, plus more for cooking
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mash the ripe banana until smooth.
- Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Stir to combine.
- Pour in the plant-based milk, vegetable oil, and vanilla extract. Whisk until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve hot with your favorite toppings.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Adjust the amount of plant-based milk if the batter is too thick or too thin.
- Add-ins like blueberries or chocolate chips can be stirred into the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan banana pancakes, plant-based pancakes, easy vegan breakfast, dairy-free pancakes, egg-free pancakes