Vegan Banana Pancakes
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!
Servings: 10 pancakes
Calories: 79kcal
Ingredients
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 2 tablespoons of neutral oil
- 1 mashed banana
- 1 cup of plant-based milk
- 1 teaspoon of vanilla extract
- 2 tablespoons of 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
- 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.
- Avoid over-mixing the batter: Over-mixing can overwork the gluten and lead to dense, rubbery pancakes. If you’re worried you’ve over-mixed it, leave the batter to rest for 20-30 minutes.
Nutrition
Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 196mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
