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    Home » Recipes » Breakfast

    Vegan Pancakes with Banana

    Published: Jan 24, 2012 by Lyndsay Homme Modified: Mar 21, 2024
    This post may contain affiliate links. 20 Comments

    Jump to Recipe Print Recipe

    This recipe for Vegan Banana Pancakes is one that I've turned to for years. It's easy to make and creates a delicious fluffy pancake full of real bananas. Leftovers can be frozen for later, so they're also great for make-ahead meal prep. If you like banana pancakes, you'll love this recipe!

    vegan pancakes with banana

    What I love most about this recipe is that it only requires a tablespoon of sugar and gets most of its sweetness naturally from the banana. Fruit-sweetened foods are a great way to reduce your intake of added sugar for health reasons.

    The pancakes are light and fluffy without eggs and don't call for powdered egg replacements or flax. We like to top ours with fresh sliced bananas or prepare them Bananas Foster Style.

    Jump to:
    • Ingredients
    • Instructions
    • Storing Leftovers
    • Tips for making these dairy free pancakes
    • Other recipes to try
    • Vegan Pancakes with Banana

    Ingredients

    You only need a handful of simple ingredients to make these pancakes, and the batter comes together quickly. I've tested this with various milk substitutes and they all worked perfectly. My almond milk of choice is one that I make using Joi almond milk concentrate.

    Here's a look at what you'll need (see the recipe card below for full ingredient list and instructions):

    • all-purpose flour
    • sugar
    • baking powder
    • salt
    • cinnamon
    • almond milk (or the milk of your choice)
    • banana
    • vanilla extract

    Instructions

    mixing ingredients for dairy free pancakes

    Combine the dry ingredients in a large bowl.

    masshing banana for vegan pancakes

    Mash the banana with a fork and add it to your dry ingredients.

    adding wet ingredients to vegan pancake batter

    Add the wet ingredients to the dry, and mix just until the batter is combined.

    cooking pancakes in skillet

    Cook the pancakes in a skillet over medium heat, about 2 minutes per side, until lightly browned.

    Storing Leftovers

    Leftovers freeze beautifully, so I always make a double batch to freeze some for later. They're perfect to have on hand for busy weekdays before school, to pack in lunchboxes, or for when you're craving breakfast for dinner. To heat the pancakes from frozen, put them on a microwave-safe plate, sprinkle them with a small amount of water, and microwave for about one minute or until heated through. You can also leave them in the refrigerator overnight and pop them in the toaster for a few minutes in the morning to warm.

    Tips for making these dairy free pancakes

    • The more ripe the banana is the better. This is a great chance to use up that browned banana because it'll be soft and sweet.
    • Mash the banana well. A few lumps are okay, but you want to try to get the banana mixture as smooth as possible since it provides moisture and sweetness to the pancakes.
    • Don't let your pan get too hot or the outside of the pancakes will burn and the middle won't cook through.

    Other recipes to try

    • gluten free banana pancakes
      Gluten Free Blender Banana Pancakes
    • Vegan Bananas Foster
      Vegan Bananas Foster Pancakes
    • Dairy Free Lemon Blueberry Pancakes
    • gluten free dairy free pumpkin pancake recipe
      Dairy and Gluten Free Pumpkin Pancakes
    vegan pancakes with banana

    Vegan Pancakes with Banana

    You only need one bowl and a few minutes to make these delicious, fluffy pancakes. They're full of banana flavor, and are fantastic to freeze for later!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Servings 10

    Ingredients
     

    • 1 cup all purpose flour
    • 1 tablespoon brown sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 dash cinnamon
    • ¾ cup milk substitute I use almond milk
    • 1 banana ripe and mashed.
    • 1 teaspoon vanilla

    Instructions
     

    • Heat your skillet over medium low heat.
    • Mix together the flour, sugar, baking powder, salt, and cinnamon in a large bowl with a fork.
    • In a separate bowl, mash your banana and add it your dry ingredients.
    • Combine the “milk” and vanilla and add it to your dry ingredients and banana.
    • Add the wet ingredients to the dry and combine well. Add a splash more “milk” if the batter is too thick.
    • Add about ½ tablespoon of nondairy butter or coconut oil to your skillet and let it melt.
    • Pour about ¼ cup of batter onto your heated skillet. I like to use a ladle for easy pouring and to get a nice round shape.
    • Cook over medium heat until lightly browned and bubbles begin forming on the underside. Flip and cook until the second side is browned and the pancakes are cooked through.
    • Drizzle with syrup and enjoy!

    Nutrition

    Calories: 71kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 117mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 77IUVitamin C: 2mgCalcium: 57mgIron: 1mg
    Tried this recipe?Let me know how it was!

    More Dairy-Free Breakfast Recipes

    • healthy blueberry banana muffins sugar free
      Healthy Refined Sugar Free Blueberry Banana Muffins
    • breakfast recipes without eggs
      25+ Breakfast Recipes Without Eggs
    • protein overnight oats
      Protein Overnight Oats
    • dairy free blueberry baked oats
      Vegan Blueberry Baked Oatmeal

    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Matt says

      March 01, 2013 at 11:49 am

      We tried these today and loved them! Really liked the bananas. Great site!

      Reply
      • milkfreemom says

        March 01, 2013 at 4:57 pm

        Thanks, Matt! So glad you liked the pancakes.

        Reply
      • Maxine James says

        July 11, 2015 at 12:42 pm

        My boys and I love these pancakes! They are easy to make and delicious!!

        Reply
    2. Barbara says

      March 29, 2013 at 2:27 pm

      14 tsp of salt really? That seems like a lot.

      Reply
      • milkfreemom says

        March 29, 2013 at 5:25 pm

        Holy cow! That would be a lot. It's supposed to be 1/4. Thanks for letting me know. I've corrected the typo.

        Reply
    3. Kelly says

      November 02, 2013 at 9:28 pm

      I make these all the time for my 10 month old, husband and myself. I use a combo of canned coconut milk and water for the milk substitute. I sometimes sub maple syrup for the brown sugar and have added all sorts of things such as blueberries, enjoy life chocolate chunks, carrot purée and pumpkin. Thanks for sharing!

      Reply
    4. maura says

      December 02, 2013 at 6:30 pm

      Is Almond Milk considered a substitute? Sorry may be a dumb question. . lol

      Reply
      • milkfreemom says

        December 04, 2013 at 3:04 pm

        Hi Maura! Yes, almond milk would be a great substitute in these.

        Reply
    5. Laura says

      December 18, 2013 at 9:50 am

      I have a 4 year old with multiple allergies (including milk and eggs). I've tried making "safe" pancakes before, and he never liked any of them. Just tried these this morning and they were a winner for him! 🙂 Thank you for the recipe!

      Reply
    6. Stephanie says

      February 23, 2014 at 9:21 am

      These are amazing! I added applesauce when I wanted to triple the recipe. Better than the milk/egg version and no gross over full feeling! Thank you!!!! Yum!

      Reply
    7. Rebecca says

      April 30, 2014 at 1:22 pm

      Do you know if I could use Gluten-Free All Purpose Flour in place of the regular flour? THanks! 🙂

      Reply
    8. Crystal says

      June 08, 2014 at 8:46 am

      We tried these this morning with Gluten-Free All purpose Flour and with almond milk. I had to add more almond milk because it was so thick.
      Also, we did them in the waffle maker vs pancakes. The kids love waffles over pancakes!
      Overall kid and mom rating was pretty good!
      We will likely make these again and change up the fruit added.

      Reply
    9. Stacy @Stacy Makes Cents says

      January 18, 2015 at 8:22 pm

      These were so good! I loved the texture. I did have to add more milk (almond), but not a ton. Very easy and very tasty! Thanks. 🙂

      Reply
    10. Jacqueline Lopez says

      July 03, 2015 at 1:46 am

      Could I use breast milk as a substitute? Also, do these freeze well? If so, how would I go about thawing them? Microwave perhaps? I'm looking to make a bulk amount to store and thaw as needed.

      Reply
    11. Samantha says

      July 23, 2015 at 12:16 pm

      My 7 year old was just diagnosed as allergic to dairy and egg whites yesterday. He loves pancakes and I have been struggling for dinner ideas between his new allergies and my husband's diabetes. So glad I found this and I am sure I will be back for more recipes. Thanks!

      Reply
    12. Christine says

      January 02, 2016 at 8:46 am

      Instead of the banana can we use apple sauce? would 1 cup be enough?
      My son hates bananas LOL so I need to find alternatives to that as well!!

      Reply
      • milkfreemom says

        January 18, 2016 at 8:11 am

        Applesauce is a bit thinner than banana, so
        I would try adding it in 1/4 cup at a time until the consistency looks good. Let me know how they turn out!

        Reply
    13. Josh says

      September 30, 2016 at 1:52 pm

      This is our favorite pancake recipe! So easy and fluffy! I love that since the batter is thick, there isn't a bunch of liquid that has to cook off and that makes them cook super fast!

      Reply
    14. Ashley says

      January 04, 2017 at 5:39 am

      Can I substitute in formula for the "milk"? And can I freeze? How do I thaw?

      Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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