These vegan banana pancakes are thick, light, and fluffy, making them the perfect breakfast even for non-vegans. So go ahead and surprise your loved ones with a stack of these warm fluffy banana pancakes. You can serve them a la mode with vegan ice cream on top and make everyone’s tummy happy.
Tips on Making Vegan Banana Pancakes
You won’t get enough of these vegan banana pancakes with a single bite. You don’t only get an easy-to-follow recipe, but also valuable tips that will guarantee perfect pancakes every time. So read on, take notes, and bookmark this recipe for later.
- First, use tender, overripe bananas. This is the perfect opportunity to use the ripe bananas you’ve forgotten about in the fridge. The more brown spots they have, the better the flavor they give!
- You can just dump all the ingredients into a blender and have your batter ready in a minute. But if you want some chunks of banana on your batter, mashing with a fork is the way to go. Either way, do not overmix so they won’t develop gluten and be tough.
- Rest the batter for at least 10 minutes while preheating the griddle. You can also go as far as overnight. This rest time allows the gluten to relax and the starch to set and thicken. As a result, the thick batter makes fluffy pancakes.
- Want them gluten-free? You can substitute almond flour or oat flour. Moreover, you can make your own oat flour by blending up some rolled oats in a food processor.
- Use vegan butter for frying. They’re rich and tasty and they give the banana pancakes a more beautiful browning than if you cook with oil. Similarly, you can also use coconut oil.
- Lastly, toss in other ingredients into your homemade banana pancake batter. Try adding vegan chocolate chips, blueberries, dried cranberries, and nuts. You can also top them with a drizzle of almond butter, coconut sugar, or your preferred fruits.
How To Make Vegan Banana Pancakes
This batch of vegan banana pancakes is light and fluffy, with satisfying hints of cinnamon. Serve them with maple syrup and fruit of your choice for a more filling breakfast.
Sift together flours, baking powder, and ground cinnamon. Set aside.
Mash the banana with a fork until chunky and place in a bowl.
Mix in the sugar, milk, and vanilla. Combine well.
Fold the flour mixture into the banana mixture until evenly incorporated.
Add in the melted butter and continue folding.
Heat some oil or butter in a pan for frying the pancakes.
Spoon a ladle full of batter into the pan and cook for 1 minute or until bubbles form on top.
Flip over and cook for a few more seconds.
Remove from the pan and repeat. Drizzle with desired toppings, or cinnamon syrup and butter, then serve!
- Calcium: 70mg
- Calories: 82kcal
- Carbohydrates: 15g
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Potassium: 75mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 82mg
- Sugar: 4g
- Trans Fat: 1g
- Vitamin A: 151IU
- Vitamin C: 2mg
Frequently Asked Questions
Why do my banana pancakes fall apart?
Banana pancake batters are more runny and delicate. So if you scoop and flip them as you would a regular pancake, the banana pancakes will easily break and fall apart. We suggest making them in smaller, more manageable pieces. In addition, use a flat wide spatula and flip them with a little bit more care.
Why are my vegan banana pancakes raw in the middle?
You might have put the batter in a pan that was too hot. As a result, the outer part of the pancake quickly turned brown before the middle part got fully cooked. Eggless banana pancake recipes really require more cooking time than regular pancakes. To fix your undercooked pancakes, microwave them in 10-second intervals. Most importantly, cook them low and slow next time.
Vegans and non-vegans will surely love these pancakes. Serve your loved ones a stack of vegan banana pancakes anytime with our easy-to-follow recipe.
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