These Vegan Banana Pancakes are light, fluffy, and delicious. What better way to kick start your day than with a stack of pancakes and a few slices of fruit and some good ole’ chocolate-infused peanut butter sauce. Oh and let’s not forget a nice mug of tea or coffee to really kick things off. However, in the world of vegan, making pancakes aren’t always as ‘perfect’ as their non-vegan counterparts, but these certainly do not disappoint. You won’t even notice the difference.
Ok, so it’s actually ‘Veganuary’ and I’m not sure if you’ve been dedicated to following a no-meat diet for the entire month of January, but if you are, then here’s a great recipe to try in addition to all the really great food you’ve already tried! If not, then you can most certainly enjoy a nice breakfast which happens to be vegan. Haha!
Yes, so ‘Veganuary’ is a thing and it’s a thing that started a few years ago. While many participants of the month-long challenge are doing so for health reasons, or as part of their January reset, the organization itself has other ideas. Veganuary is a nonprofit that began in 2014 with the mission of converting participants to lifelong veganism. Their belief is that a vegan diet can help preserve the environment and reduce impact on animals.
Therefore, this month is all about trying new foods, creating a strategy to eating a well-rounded diet, and if you decide to remain on the vegan diet, that’s great! If not, that’s great too!
Looking for some other great vegan breakfast recipes? Check these out!:
Anyway, back to these pancakes—–so, I’m not the best pancake maker in my house. To be honest, my husband makes the best pancakes. For some reason, I can never get my pancakes to be perfectly golden brown without making it too dark or too under cooked. Haha. I don’t know what it is, but I can’t seem to create any ‘pancake magic’. However, I was so excited when I was able to perfect these lovelies! They were light, airy, and fluffy. You wouldn’t guess that they were vegan!
In the vegan world, banana is often used as a binder, but I chose to use these bananas as flavor instead. There’s nothing like small hints of banana flavor for breakfast. More importantly, there’s nothing like peanut butter + banana. Yes, you read right! These two actually pair pretty well together. Plus, I wanted to add a nice thickness to the pancakes without the pancakes themselves being thick. And wallah! Per usual, I used Justin’s peanut butter and the rest was history.
- 4 Tbsps peanut butter
- 1/2 cup hot water
- 2 tsps maple syrup
- 2 Tbsps vegan chocolate chips
In a bowl, simply whisk together the peanut butter, hot water, maple syrup, and chocolate until peanut butter is melted and everything is fully incorporated. Depending on the Peanut Butter you’re starting out, you might have to add more hot water to make it more liquified so that you can drizzle the top of your pancakes. Drizzle immediately.
Vegan Banana Pancakes
- 2 cups Organic All-Purpose Flour
- 1 Tbsp pure cane sugar
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 Tbsps ground flaxseed meal
- 2 cups Coconut milk Can also use your favorite non-dairy milk; Plus, 2 Tbsps!
- 1 Tbsp apple cider vinegar
- 2 Tbsps vegetable oil Can also use coconut oil if preferred
- 2 medium bananas, mashed
- 2 medium bananas, sliced
- 1 cup pumpkin seed granola Can also use your favorite granola)
- maple syrup optional
In a large bowl, mix together the dry ingredients.
In a separate bowl, add the coconut milk (or your favorite non-dairy milk) and apple cider vinegar to create buttermilk. Then add 2 Tbsps of melted vegetable oil mix the wet ingredients well.
Now, slowly mix in the wet ingredients into the dry ingredients until well combined and your batter isn't too thick or too thin.
Next, warm a medium skillet over medium-high heat for 3-5 minutes. Then, use a paper towel to spread a little vegetable oil over the bottom of the pan and add batter (about 1/4 cup). Once bubbles begin to form (about 1-2 minutes), flip pancakes on opposite side and cook for another 2 minutes or so.
Once done, remove pancake from pan and repeat process. **Always lightly grease pan (as previously done) before adding next batch to avoid pancakes from burning too fast or sticking.**
Store the first batches in a warm oven while you finish the rest.
One all pancakes are cooked, top with peanut butter sauce, sliced bananas, and granola. Add a bit of maple syrup if desired.
Who’s ready to enjoy these Vegan Banana Pancakes w/ Peanut Butter Sauce?