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In our house, there’s nothing we love more than to lazily roll out of bed late Sunday morning to a big stack of fluffy pancakes. This recipe for Vegan Banana Pancakes is one I’ve turned to for years because it requires little time and effort, and creates a delicious pancake full of banana flavor.
What I love about this recipe is that it only requires a tablespoon of sugar, and gets most of it’s sweetness naturally from the banana. It’s light and fluffy without the need for eggs, and doesn’t call for powdered egg replacements or flax. We like to top ours with fresh slices of banana, chopped walnuts, chocolate chips, or caramelized bananas (check out my recipe for Bananas Foster Pancakes!).
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 a few pancakes on a microwave safe plate, sprinkle them with a small bit of water, and microwave for about one minute or until warm and 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.
Vegan Banana Pancakes
- 1 cup all purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 dash cinnamon
- 3/4 cup milk substitute I use almond milk
- 1 banana ripe and mashed.
- 1 tsp vanilla
- Mix together flour, sugar, baking powder, salt, and cinnamon in a large bowl with a fork.
- In a separate bowl, combine the “milk”, banana, and vanilla.
- Add the wet ingredients to the dry and combine well. Add more “milk” if the batter is too thick.
- Cook over medium heat until lightly browned and bubbles begin forming on underside.