Dairy-Free Banana Pancakes (vegan)

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.

5 from 1 vote

Vegan Banana Pancakes

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!
Servings 10
Prep Time 5 mins
Cook Time 20 mins

Ingredients

  • 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

Instructions

  • 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.
Calories: 71kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 71kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 81mg | Fiber: 1g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Did you make these Vegan Banana Pancakes?

Please let me know how they turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom

If you loved these, you  may also like my Caramel Apple Oatmeal and Vegan Banana Cake.


Join the Conversation

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

    1. milkfreemom Author says:

      Thanks, Matt! So glad you liked the pancakes.

    2. Maxine James says:

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

  2. 14 tsp of salt really? That seems like a lot.

    1. milkfreemom Author says:

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

  3. 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!

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

    1. milkfreemom Author says:

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

  5. 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!

  6. 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!

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

  8. 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.

  9. 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. 🙂

  10. Jacqueline Lopez says:

    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.

  11. 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!

  12. 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!!

    1. milkfreemom Author says:

      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!

  13. 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!

  14. Can I substitute in formula for the “milk”? And can I freeze? How do I thaw?

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