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Vegan Banana Pancakes w/ Peanut Butter Sauce
5 from 2 votes

Vegan Banana Pancakes

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. Gluten-free option available.

Course: Breakfast
Keyword banana, banana bread, breakfast, brunch, classic, dairy-free, easy, fall recipe, fluffy, healthy, homemade, hot cakes, indulge, pancakes, peanut butter, plant-based, recipe, sweet, vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 pancakes
Creator Shanika | Orchids + Sweet Tea


  • 2 cups Organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 Tbsps ground flaxseed meal
  • 2 cups coconut milk (You can use your fave plant-based milk; Plus 2 Tbsps!)
  • 1-2 Tbsps pure maple syrup (See Notes!)
  • 1 Tbsp apple cider vinegar
  • 2 Tbsps vegetable oil (See Notes!)
  • 2 medium bananas, mashed


  • 2 medium bananas, sliced
  • 1/2 cup pumpkin seed granola, optional


  1. In a large bowl, mix together the dry ingredients. 

  2. In a separate bowl, add the coconut milk (or your favorite non-dairy milk) and apple cider vinegar to create 'buttermilk', let sit for 5-10 minutes.

  3. Add vegetable oil and mix together until combined.

  4. Now, slowly mix in the wet ingredients into the dry ingredients until well combined. **NOTE: ensure that your batter isn't too thick or too thin.**

  5. Next, warm a skillet over medium-high heat for 1-2 minutes. Then, using a paper towel, add vegetable oil and grease the bottom of the pan.

  6. Add batter (about 1/4 cup) to the skillet and once bubbles begin to form (about 1-2 minutes), flip pancakes on opposite side and cook for another 2 minutes or so, until golden brown.

  7. Once done, remove pancake from pan and repeat process until batter is used. **NOTE: Always lightly grease pan (as previously done) before adding next batch to avoid pancakes from burning too fast or sticking.**

  8. To serve, top your stack of pancakes with peanut butter sauce, sliced bananas, and granola. Add a bit of maple syrup if desired.

  9. Bon Appetit!

Tips | Notes:

GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.