Fluffy Vegan Banana Pancakes Recipe

One of the small joys I hold onto, living as a missionary in the Dominican Republic, is waking up early on a Saturday to make pancakes for my two youngest kids. The power might flicker and the market might be out of our favorite fruit, but ripe bananas are almost always available. These vegan banana pancakes have become our go-to: fluffy, full of flavor, and totally adaptable to whatever the day throws at us. As someone managing type 2 diabetes, I also appreciate that they don’t need much added sugar—the bananas do the heavy lifting. Whether you’re working with a limited pantry or just want a reliable, feel-good breakfast, these pancakes deliver every time.

Imagine waking up to the aroma of pancakes cooking on the griddle, topped with your favorite syrup or fresh fruit. These pancakes are not just a recipe; they’re a breakfast experience that everyone can enjoy, regardless of dietary preferences.

The Appeal of Vegan Banana Pancakes

Starting your day with a plate of vegan banana pancakes can be a delightful experience. These pancakes are not only fluffy and satisfying, but they also pack a punch of flavor thanks to ripe bananas.

My teenagers initially turned their noses up at anything labeled ‘vegan,’ but they polished off a whole batch before I could grab seconds.

The natural sweetness from the bananas eliminates the need for excessive sugar, making these pancakes a guilt-free option for breakfast or brunch.

This recipe was a game-changer during one stretch when we couldn’t get eggs for weeks. I had to improvise, and these banana pancakes became our breakfast staple.

With each bite, you’ll savor the combination of warm, soft texture and fruity notes, making them appealing to both vegan and non-vegan eaters alike.

Creating the Perfect Pancake Texture

The key to achieving fluffy pancakes lies in the mixing technique. Begin by combining dry ingredients like flour, baking powder, and a pinch of salt in one bowl.

In a separate bowl, mash the ripe bananas until smooth, then blend in almond milk, vegetable oil, and vanilla extract.

When you combine wet and dry ingredients, be careful to mix until just combined. Overmixing can lead to dense pancakes, so a few lumps are perfectly fine.

I’ve learned the hard way that enthusiasm with a whisk can flatten your dreams of fluffiness. A light hand really does make all the difference.

Cooking Tips for Fluffy Pancakes

For the best results, using a non-stick skillet is essential. Preheat your skillet over medium heat and pour 1/4 cup of batter for each pancake.

Watch for bubbles forming on the surface; this is your cue to flip. Cooking until both sides are golden brown ensures a beautiful color and ideal texture.

These pancakes cook quickly, so stay attentive for perfectly cooked results every time.

Serving Suggestions

Presentation can elevate the breakfast experience. Stack the pancakes high on a rustic wooden plate and drizzle them generously with golden maple syrup.

Top the stack with fresh banana slices and a sprinkle of chia seeds for added texture and nutrition.

Sometimes I slice up starfruit or mango from our backyard to use as toppings—whatever’s ripe and brightens up the plate.

Pairing them with a vibrant fruit salad on the side not only adds color but also provides a refreshing contrast to the warm pancakes.

Nutrition Benefits

These vegan banana pancakes are packed with beneficial nutrients. Each serving contains a mix of carbohydrates and protein, making them a great energy source to kickstart your day.

With only around 150 calories per pancake, they fit well into a balanced diet while still being indulgent enough to satisfy cravings.

The use of whole, plant-based ingredients means you’re fueling your body with vitamins and minerals, making your breakfast not just tasty but also nutritious.

Variations to Try

Feel free to experiment with different ingredients to personalize your pancakes. Adding ingredients like cinnamon can enhance the flavor profile, while incorporating nuts or chocolate chips can add an extra layer of indulgence.

We’ve tried adding shredded coconut and even a spoonful of peanut butter to the batter—both were hits with my kids.

For a different twist, consider using other fruits, like blueberries or peaches, either in the batter or as toppings.

These variations keep breakfast exciting and allow you to adapt the recipe to suit your taste preferences.

The Ultimate Vegan Banana Pancakes

These vegan banana pancakes are light, fluffy, and bursting with banana flavor. They are made with simple ingredients, making them quick and easy to whip up for breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 2 ripe bananas, mashed
• 1 tablespoon sugar (optional)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• Maple syrup and fresh fruit for serving

Instructions

1. Mix Dry Ingredients: In a large bowl, combine flour, sugar (if using), baking powder, and salt. Whisk together until well mixed.
2. Combine Wet Ingredients: In another bowl, mash the bananas and then mix in the almond milk, vegetable oil, and vanilla extract until smooth.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Cook Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
5. Serve: Serve warm with maple syrup and your choice of fresh fruit. Enjoy your delightful vegan breakfast!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
  • Servings: 4 pancakes
  • Calories: 150kcal
  • Fat: 3g
  • Protein: 3g
  • Carbohydrates: 28g

Pro Tips

1. Let the batter rest for 5 minutes before cooking to activate the baking powder and help the pancakes rise.
2. Use a ladle or measuring cup to portion batter evenly so they cook uniformly.
3. Lightly grease the skillet even if it’s non-stick to ensure a crisp golden edge.
4. Keep finished pancakes warm in a low oven (around 200°F) while you cook the rest.
5. Don’t press down on the pancakes with a spatula—let them rise naturally for maximum fluffiness.

Ingredient Substitutions

1. Use whole wheat flour instead of all-purpose for added fiber and a nuttier flavor.
2. Swap almond milk with oat, soy, or rice milk if preferred or for allergy reasons.
3. Replace vegetable oil with melted coconut oil for a subtle tropical twist.
4. If bananas aren’t available, use ¾ cup unsweetened applesauce for a similar texture.
5. Use maple-flavored syrup made from stevia or monk fruit to reduce sugar impact.

Tip from Grammie Shirley

Store extra pancakes between layers of parchment in a zip-top bag and freeze them. Reheat in a toaster or dry skillet for a quick weekday breakfast.

Q&A

1. Can I make the batter ahead of time? – It’s best to mix the dry and wet ingredients separately and combine them just before cooking. This keeps the baking powder active.
2. How ripe should the bananas be? – Overripe bananas with lots of brown spots work best. They mash easily and provide the most sweetness.
3. Can I make these gluten-free? – Yes, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for structure.
4. Why are my pancakes burning? – The skillet might be too hot. Use medium heat and allow the pan to preheat evenly before adding batter.
5. What can I add to increase protein? – Stir in a tablespoon of chia seeds or a scoop of plant-based protein powder to the batter.

Whether you’re navigating ingredient shortages like we often do here in the Dominican Republic or simply trying to start your morning with something comforting and wholesome, these vegan banana pancakes are a reminder that simple ingredients can create something truly satisfying. I hope they bring a bit of joy and nourishment to your table—just like they do at ours.