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Vegan Banana Pancakes + Peanut Butter Sauce
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5 from 2 votes

Vegan Banana Pancakes

Try the recipe for the best Vegan Banana Pancakes with cinnamon, nutmeg, vanilla and almond milk for the naturally sweet, light, and fluffy breakfast stack you've been waiting for. 
Course Breakfast, Brunch
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
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 2 medium bananas, mashed
  • 2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 2 Tbsps flaxseed meal + 4 Tbsps WARM water (This makes 2 'flax eggs')
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 tsp vanilla extract
  • 2-3 Tbsps Agave (See Notes!)
  • 2 Tbsps vegan butter, melted + 1 Tbsp for cooking (I use Earth's Balance; See Notes!)

Optional Toppings:

  • Sliced Bananas
  • 1/2 cup Peanut Butter, warmed
  • Your fave nuts (pecans, walnuts, etc.)

Instructions

  • Add the flaxseed meal and water together in a small bow, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".
  • In a large bowl, add the flour, baking powder, cinnamon, nutmeg, and salt together and whisk until well combined.
  • In a separate bowl, whisk together the mashed bananas, milk, Agave, melted butter, and vanilla, until combined.
  • Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: **DO NOT OVERMIX**
  • 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.
  • Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 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 banana slices, warmed peanut butter, your favorite nuts (optional), and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

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 Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
OIL: Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.