Introduction
Fluffy, golden, and naturally sweetened with ripe bananas, these vegan pancakes are a delightful plant-based breakfast that everyone will love.
Why You’ll Love This Recipe
They are quick to make, require simple pantry staples, and are free of eggs and dairy. Plus, they are perfectly sweet on their own.
Ingredients
- 1 large ripe banana
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- Cooking spray or oil for the pan
Instructions
- In a large bowl, mash the banana until smooth.
- Add flour, baking powder, and salt to the bowl and stir to combine.
- Pour in almond milk, maple syrup, vanilla extract, and melted coconut oil. Mix until just combined; do not overmix (some lumps are fine).
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter. Serve warm with your favorite toppings.
Nutrition Information
Serving Size: 4 servings
Calories: 185
Protein: 4g
Serving Suggestions
Top with fresh berries, sliced bananas, a drizzle of maple syrup, and a sprinkle of chopped nuts or coconut flakes.
Recipe Variations
Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the batter. For chocolate chip pancakes, fold in 1/4 cup of vegan chocolate chips.
Chef’s Tips
Use a very ripe banana for maximum sweetness. Let the batter rest for 5 minutes before cooking for fluffier pancakes.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes