Fluffy, simple, and incredibly easy Vegan Banana Pancakes. This will be your new favorite breakfast staple.
These Vegan Banana Pancakes are a staple weekend breakfast item. They are incredibly soft, fluffy, and taste even better when drenched in maple syrup and topped with your favorite fruit…maybe some chocolate chips, too.
These vegan banana pancakes are so versatile, as you can change up the flavor however you would like, such as:
Chocolate chip: Add 1/2 cup dairy-free chocolate chips to the batter.
Apple Cinnamon: Top with stewed apples by cooking sliced apples with cinnamon, nutmeg, and maple syrup until soft.
Blueberry: Top with cooked blueberries by microwaving 1/4-1/2 cup blueberries in the microwave for 45 seconds-1 minute until syrupy. Or add blueberries on to the pancakes while they are cooking in the pan.
Double Chocolate: add 1/4 cup cocoa powder & 1/2 cup chocolate chips to the batter.
Chai Spiced: Replace 1/2 of almond milk with brewed chai tea & add cinnamon, nutmeg, and ginger.
How to Make Vegan Banana Pancakes:
- Combine all ingredients in a high-powered blender until thick and creamy. It should be thick, but easily pourable. If too thick, add a tbsp of non-dairy milk at a time. If too thin, add a couple tbsp of flour at a time until desired consistency. The consistency you obtain will yield a flatter or more thicker pancake. At this time, fold in any desired additions (blueberries, chocolate chips, etc).
- Preheat a large skillet over medium-low and grease with vegan butter (I highly recommend butter, it adds a delicious taste to the pancakes!). Pour in ¼ cup of batter and spreading it into a circle. Cook pancake for about 1-1.5 minutes until edges become matte and bubbles form. Flip and cook on other side for 30-45 sec until golden brown.
- Top with desired toppings (as recommended above).
Why these Vegan Banana Pancakes work:
- Soft and fluffy. aka the perfect pancake texture.
- Simple, easy-to-find ingredients. All the ingredients in this recipe are pantry-friendly and/or easy to find ingredients.
- 15 minutes to make. Maybe even 10 minutes? Everything comes together in the blender then cook for about 2 minutes on each side, then serve with your favorite toppings!
- A perfect breakfast staple. Serve these pancakes with fresh fruit, your favorite breakfast protein, or maybe a yogurt bowl.
If you’re looking for more vegan breakfast recipes, you’ll also love this Easy Vegan French Toast, this Strawberry Brown Sugar Baked Oatmeal, and these Sticky Toffee Pudding-inspired Pancakes.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
Fluffy, simple, and incredibly easy vegan banana pancakes. Made with simple ingredients and will be a breakfast staple.
- 1 ¼ cup unsweetened, non-dairy milk
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 medium ripe banana
- (Optional) 2 tbsp flax seed meal
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
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Combine all ingredients in a high-powered blender until thick and creamy. It should be thick, but easily pourable. If too thick, add a tbsp of non-dairy milk at a time. If too thin, add a couple tbsp of flour at a time until desired consistency. The consistency you obtain will yield a flatter or more thicker pancake. At this time, fold in any desired additions (blueberries, chocolate chips, etc).
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Preheat a large skillet over medium-low and grease with vegan butter (I highly recommend butter, it adds a delicious taste to the pancakes!). Pour in ¼ cup of batter and spreading it into a circle. Cook pancake for about 1-1.5 minutes until edges become matte and bubbles form. Flip and cook on other side for 30-45 sec until golden brown.
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Top with desired toppings (as recommended above).
