These easy vegan banana pancakes are light, fluffy, flavorful, and made with simple pantry staples in just one bowl. Dairy-free, egg-free, vegan, & optionally gluten-free, oil-free, and even sugar-free!
2tablespoonsof brown sugar,agave nectar, or maple syrup
Instructions
Preheat a nonstick pan over medium-high heat. If you don’t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.
In a medium bowl, mix together all the ingredients. Gently mix until the batter is smooth, but there’s no need to remove all the lumps.
Scoop out the batter with a ¼-cup measuring cup and pour it onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.
Video
Notes
Pancakes are tough to get right. Make sure you start off with a preheated pan; if you don’t, it will be difficult to flip the pancake and your first one or two will look funky. Try not to overmix the batter—the more you mix, the tougher they’ll be.
To keep the pancakes warm: While you’re cooking, place the finished ones on a baking sheet in a warm oven set at 200 degrees.
Use overripe bananas: We’re looking for the same bananas you’d use for banana bread. Super brown/spotty, soft, and sweet.
Test the baking powder: Otherwise, the pancakes won’t puff up and become fluffy inside. To test it, combine ½ teaspoon baking powder with ¼ cup boiling water. If it bubbles/fizzes immediately, it’s good to go.