Craving fluffy, satisfying pancakes without eggs or dairy? These Vegan Banana Pancakes deliver. Ripe bananas provide natural sweetness and binding power, resulting in tender, golden-brown cakes with delightful crispy edges. Ready in 20 minutes using pantry staples, they’re a fuss-free breakfast win. The subtle banana flavour pairs perfectly with classic maple syrup, making them a crowd-pleaser whether you’re vegan or not. Pro tip: The riper the bananas, the sweeter and more flavorful your pancakes.

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 2 medium very ripe bananas (approx. 250g / 9oz total, mashed)
• 180ml (¾ cup) unsweetened plant milk (oat or almond work well)
• 1 tbsp (15ml) neutral oil (like coconut or vegetable), plus extra for cooking
• 1 tsp (5ml) vanilla extract
• 150g (1¼ cups) all-purpose flour
• 2 tsp (8g) baking powder
• ¼ tsp (1.5g) fine sea salt
• Optional: 1-2 tbsp (15-30ml) maple syrup or sugar

Instructions

1. Prep the Batter:

• In a medium bowl, thoroughly mash the bananas with a fork until mostly smooth.
• Add the plant milk, 1 tbsp oil, and vanilla extract to the bananas. Whisk together.
• In a separate bowl, whisk the flour, baking powder, and salt.
• Pour the wet ingredients into the dry ingredients. Gently stir just until combined. Some small lumps are okay; overmixing makes tough pancakes. If using an optional sweetener, stir it in now.

2. Cook the Pancakes:

3. Finishing Steps:

• Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of oil (about ½ tsp) and spread it evenly.
• Once hot (a drop of water should sizzle), pour about 60ml (¼ cup) of batter per pancake onto the skillet. Cook 2-3 pancakes at a time, avoiding overcrowding.
• Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
• Carefully flip the pancakes. Cook for another 1-2 minutes, or until golden brown and cooked through.

• Transfer cooked pancakes to a plate. Repeat with remaining batter, adding a little more oil to the pan as needed.
• Serve immediately with toppings like maple syrup, fresh fruit, or nut butter.

Tips:

• Control the Heat: Cook on medium-low. Too hot burns the outside before the inside cooks; too low makes them greasy. Adjust as needed between batches.
• Ripe is Right: Use bananas with lots of brown spots for maximum sweetness, moisture, and easy mashing.
• Don’t Overmix: Stir the wet and dry ingredients just until combined. Lumps are fine; overmixing develops gluten and leads to dense pancakes.

Frequently Asked Questions:

• Can I use whole wheat flour? Yes, substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavour and extra fibre. Using all whole wheat may make them denser.
• Why aren’t my pancakes fluffy? Ensure your baking powder is fresh. Overmixing the batter or cooking on too high heat are common culprits.
• Can I make the batter ahead? It’s best cooked immediately. Leftover batter will thicken significantly as the flour hydrates and may result in flatter pancakes. Cooked pancakes store well (see below).
• How do I store leftovers? Cool completely, store in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat in a toaster, oven, or microwave until warmed through.