This vegan banana pancakes recipe is a breeze to whip up for breakfast, and even my very picky 10-year-old adores it. It’s super simple—all you need are a couple of ripe bananas. If your bananas aren’t quite ripe yet, you can pop them in the oven for 10-15 minutes to speed up the ripening process. These pancakes are versatile too; they can be served with vegan yogurt, jam, or maple syrup for a delicious morning treat that the whole family will enjoy.
Vegan banana pancakes recipe
Ingredients:
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- 1 cup plant-based milk (such as almond milk or soy milk)
- 1 teaspoon vanilla extract
- Pinch of salt
- Oil or vegan butter for cooking
Instructions:
- Mash the Bananas: Peel the ripe bananas and mash them in a mixing bowl until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, sugar (if using), and salt.
- Combine Wet Ingredients: To the mashed bananas, add the plant-based milk and vanilla extract. Stir until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil or vegan butter to coat the surface.
- Cook the Pancakes: Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Flip and Cook: Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
- Serve: Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
