Fluffy Vegan Banana Pancakes

Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.

I love having a few staple recipes for when bananas are getting too ripe. If you have brown bananas, make some pancakes! I don’t know about you, but we have a lot of banana eaters in my house. The 3 year old loves them, and my older daughter eats one practically every night before bed. So I tend to go big and buy a lot of bananas! But no matter what, there’s always a banana or two that get too ripe before we get to them.

You could go ahead and make my Easy Vegan Banana Bread, which would be an excellent choice. Or you could whip up a batch of these delicious pancakes! I kept this recipe as easy as possible, with just a handful of ingredients. They are nutritious, too, especially if you opt for whole grain flour. The recipe only calls for 2 tablespoons of oil, but you could even omit that if you want and make them oil free.

How to make them

In a medium bowl, mash 1 banana. You can use a measuring cup to make sure you have about 1/2 cup mashed banana. Now add the soy milk, oil (if using), sugar and vanilla. Whisk or stir until well combined.

Add the flour on top of the mixed wet ingredients, then sprinkle the baking powder, salt and cinnamon on top of the flour.

Stir with a wooden spoon until just combined. The batter will be lumpy, that is okay.

This post contains affiliate links. Read my full disclosure here.

Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.

Serve with sliced bananas, pure maple syrup and vegan butter, if desired. Enjoy!

Can you freeze them?

Yes, these pancakes freeze beautifully, just like my other pancake and waffle recipes. In fact, I almost always make a triple batch so I can freeze some.

To freeze, simply stack cooled waffles in a large ziplock bag or freezer safe container. You can put a little piece of parchment paper in between the pancakes, but I’m usually too lazy to do this. Sometimes they get a little stuck to each other once frozen, but usually they come apart just fine.

Want more vegan breakfast recipes? 

• Simple Vegan Pancakes
• Vegan French Toast
• Best Ever Vegan Waffles
• Freezer Whole Grain Pancakes
• Vegan Banana Bread

4.94 stars (95 ratings)

Fluffy Vegan Banana Pancakes

Wondrously Fluffy Vegan Banana Pancakes, incredibly easy to make with a mashed banana and a handful of pantry staples! Made in 1 bowl.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 6 servings

Print Pin Comment SaveSaved

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup mashed banana | about 1 medium banana
• ▢ 1 cup soy milk
• ▢ 2 tablespoons canola oil
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 1/2 cups flour | white, whole wheat pastry or white whole wheat
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ optional: 1/2 teaspoon cinnamon

Instructions 

• In a medium bowl, mash the banana. Use a measuring cup to make sure you have about 1/2 cup mashed banana. 
• Now add the soy milk, oil, sugar and vanilla. Whisk until well combined.
• Add the flour to the wet ingredients, then sprinkle the baking powder, salt and cinnamon (if using) on top of the flour. Mix until just combined with a wooden spoon. The batter will be lumpy.
• Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
• Serve with vegan butter, pure maple syrup and more sliced bananas. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.

Video

Notes

1. May sub any non-dairy milk for the soy milk.
2. May omit oil if needed, or sub more milk or mashed banana.
3. For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 361mg | Fiber: 2g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 2mg

Course: Breakfast

Cuisine: American

Author: Nora Taylor

Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!