Go Back
+ servings
Vegan Banana Pancakes + Peanut Butter Sauce
Print Pin
5 from 2 votes

Fluffy Vegan Banana Pancakes

Nothing quite says I love you like a stack of Fluffy Vegan Banana Pancakes made from scratch! The whole family is sure to love these easy, airy, dreamy pancakes. Enjoy a hint of sweetness bursting with delicious banana flavor.
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 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon 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 teaspoon vanilla extract
  • 2-3 Tbsps Agave (See Notes!)
  • 2 Tbsps vegan butter, melted + 1 tablespoon for cooking (I use Earth's Balance; See Notes!)

Optional Toppings:

  • Sliced Bananas
  • ½ cup Peanut Butter, warmed
  • Your fave nuts (pecans, walnuts, etc.)

Instructions

  • 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".
  • 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**
  • Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ 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, ¼ 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.