Ripe banana, a common replacement in vegan recipes, pulls double duty here as both an egg substitute and a delicious pop of flavor. In this case, the riper the banana the better! We recommend using unsalted vegan butter which lends a flavor reminiscent of traditional pancakes, but coconut oil also works in a pinch.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 12 to 14 pancakes |
Ingredients
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 7 1/2 teaspoons vegan granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 large very ripe banana, mashed (about 1/2 cup)
- 1 1/4 cups unsweetened plain almond milk, at room temperature
- 3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving
- 1/2 teaspoon pure vanilla extract
- Maple syrup, for serving
Instructions
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.
Nutrition Facts
| Serving Size | 1 of 13 servings |
| Calories | 116 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 138 mg |
Reviews
This was so delicious! I substituted the flour for whole wheat flour and the sugar I used swerve otherwise everything was perfect
Great recipe they were delicious!!!!
Out of all the vegan banana pancake recipes I’ve tried over this one is by far the best. I used swerve and unsweetened coconut vanilla milk and it turned out amazing. Let the batter rest a little and make sure your pan/griddle is evenly heated before laying down your first cake. They bubble up like regular pancakes and the first couple of round may take closer to 3 min to flip. You may have to watch and adjust the heat. The flavor in these are amazing. We are not a vegan family but we try to sub at least one meal a day vegan. My kids loved these!