Fluffy Vegan Banana Bread Pancakes
Nothing quite says I love you like a stack of Fluffy Vegan Banana Bread Pancakes made from scratch! The whole family is sure to love these easy, airy, dreamy pancakes. Enjoy a hint of sweetness bursting with warm, delicious banana flavor.
Servings: 6 pancakes
Calories: 213kcal
Ingredients
PANCAKES:
- 2 very ripe bananas, mashed
- 2 cups organic all-purpose flour
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ⅛ teaspoon ground allspice
- 2 flax 'eggs' (You'll need 2 Tbsps flaxseed meal + 4 Tbsps warm water)
- 2 cups Almond milk (You can use your fave plant-based milk!)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 Tbsps pure maple syrup (See Notes!)
- 2 Tbsps vegetable oil, organic (See Notes!)
OPTIONAL TOPPINGS:
- Sliced Bananas
- Peanut Butter, as drizzle
- Your fave nuts, toasted (You can use walnuts, pecans, almonds, etc.)
- Coconut whipped cream
- Pure maple syrup, for drizzle
- Fresh berries
- Vegan chocolate chips
OTHER:
- Vegan butter, for cooking
Instructions
TO MAKE THE VEGAN 'BUTTERMILK':
- Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
TO MAKE THE FLAX 'EGGS':
- Add the flaxseed meal and water together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".
TO MAKE THE PANCAKE BATTER:
- In a large bowl, add the flour, baking powder, cinnamon, nutmeg, allspice, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the ACV-milk mixture, mashed bananas, vanilla, oil, and maple syrup, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with sliced bananas, coconut whipped cream, your fave nuts, chocolate chips, and/or drizzle with maple syrup, if desired.
- Bon Appetit!
Notes
- FREEZE OPTION: If you’d like to make these banana oat pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- 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, ¼ cup at a time.
- SWEETENER: If you choose to opt out of maple syrup, you can always substitute with honey (if not restricted to vegan), date syrup, coconut sugar, brown sugar, or organic cane sugar.
- OIL: Instead of vegetable oil, you can always use melted vegan butter, coconut oil or grapeseed oil, if preferred.
Nutrition
Calories: 213kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 101mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 208mg | Iron: 2mg