Vegan Banana Pancakes
Healthy vegan banana pancakes that call for only a handful of ingredients you probably have at hand right now. Dairy free, sugar free and fat free, these can serve as a legit breakfast that will fuel your morning and put a smile on your face.
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If you’re a pancake lover, you no longer have to save your favourite breakfast for special occasions only. These healthy pancakes are not a cheat meal, but a healthy breakfast option that can turn your mornings around. They are:
- Dairy-free
- Egg-free
- Sugar-free
- Low fat
- Quick & easy
- Perfect as a sweet breakfast
How to Make Vegan Banana Pancakes
- Start with a small banana. This recipe works best with either a very small banana, or half of a medium-large banana. The more banana you add, the less compact the batter is, which means the pancake is more prone to fall apart when you try to flip it. If the batter seems a bit on the runny side, add one to two extra tablespoons of flour to the mix.
- Pick a very ripe banana (brown spots are a good sign) and mash it with a fork. Add plant-based milk (soy is best), baking powder and flour, and mix until no lumps remain.
- Heat up a pan with coconut oil until hot, and add about ⅓ cup of the batter for your first pancake. Once the top starts to bubble, flip it over and cook on the other side until it turns golden brown. Repeat until you run out of batter.
- Once you get the hang of it, you can have these ready in under 20 minutes; perfect even for weekday mornings.
Tips to Make the Best Banana Pancakes
- Mash or blend the banana well: Mash with a fork for a slightly chunky texture, or blend it with the plant milk if you want the batter extra smooth. Then stir in the flour.
- Watch the banana-to-batter ratio: Use one small banana (or half of a large one). Too much banana makes the batter delicate and harder to flip.
- Preheat the pan properly: The pan should be hot before pouring the first pancake. A good non-stick skillet or enough oil is essential to prevent sticking.
- Cook low and slow: Keep the heat at medium to medium-low. If the pan is too hot, the outside burns before the inside sets, leaving the middle gooey. Gentle heat ensures the pancakes cook through evenly without falling apart.
- Boost the texture (optional): Stir in a spoonful of chia seeds or peanut butter for extra creaminess and structure.
Serving Suggestions
These banana pancakes are incredibly versatile and go great with almost anything. Here are my top suggestions:
- Classic: sliced banana and maple syrup
- Rich: blueberry jam, peanut butter or whipped cream
- Savoury: fried tofu and baked beans
More Vegan Pancakes
Vegan Banana Pancakes
Healthy vegan banana pancakes that call for only a handful of ingredients you probably have at hand right now. Dairy-free, sugar-free and fat-free, these can serve as a legit breakfast that will fuel your morning and put a smile on your face.
Servings: 6 pancakes
Ingredients
- 1 small banana, mashed
- 1 cup (240 ml) plant-based milk, soy milk works best
- ½ teaspoon cinnamon, optional
- ¾ cup + 1 tablespoon (100 g) all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon coconut oil or sunflower oil, for cooking
Instructions
- In a mixing bowl, mash the banana with a fork until mostly smooth (or blend with the plant milk for a creamier texture). Whisk in the milk and cinnamon, if using. Add the flour and baking powder, then gently whisk until a smooth batter forms.
- Heat a non-stick skillet over medium to medium-low heat and coat it generously with coconut oil (or another cooking oil).
- Pour about ⅓ cup of batter into the pan for each pancake. Cook until the edges look set and small bubbles appear on the surface. Carefully flip, then cook the other side until golden brown and cooked through. Adjust heat as needed — too high and the pancakes will burn before the middle sets.
- Transfer to a plate and enjoy warm, topped with banana slices and maple syrup.
Notes
- Use 1 small banana (or ½ large) — too much banana makes the batter fragile.
- Cook on medium–low heat so the pancakes cook through without burning outside.
- Make sure your pan is hot and non-stick (or oiled well) before adding the batter.
If you tried this recipe, I’d love to hear what you think! Leave a rating above, drop a comment, or tag @spoonfulofkindness on Instagram.
Nutrition Facts
Calories: 138kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 55mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
Hi,
I made these and they ended up being raw and mushy in the center, almost like they were undercooked even though I tried cooking it for longer until it was slightly burnt but it was still mushy in the inside. Is it normal for it to be like this because of the banana or were my pancakes undercooked and raw ?????
Hi Araks,
First of all, thank you for giving this recipe a try. Due to high banana content, these pancakes are supposed to be a bit mushier in the centre from what you’d normally expect. I cook them on medium low for up to 5 minutes per side, so that they slowly cook on the inside as well. For a more doughy texture, I’d only use half a banana, but I personally prefer the stronger banana flavour.
Very mushy. Hard to even flip.