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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
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
Servings: 6 pancakes
Calories: 213kcal
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
TO MAKE THE VEGAN 'BUTTERMILK':
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!
- 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.
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