Easy Vegan Banana Pancakes Recipe
Fluffy, lightly spiced, and naturally sweetened with banana, these pancakes are a delicious treat for weekend breakfasts or brunch. Made with a mix of oats and flour, they’re simple, satisfying, and entirely plant-based.
Ingredients
Wet Ingredients
- 1 banana ripe, mashed
- 1 cup dairy-free milk almond, soy, or oat milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil melted
- 1-2 tsps coconut oil for cooking, as needed OR avocado oil
Dry Ingredients
- ½ cup oat flour 55g *see Notes for homemade
- ½ cup all-purpose flour 73g
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Mash the banana with a fork or potato masher in a large bowl. Add remaining wet ingredients: dairy-free milk, maple syrup, vanilla, and melted coconut oil. Stir to combine.
- Whisk the dry ingredients: oat flour, all-purpose flour, baking powder, cinnamon, and salt in a separate bowl.
- Gradually add dry ingredients to the wet, stirring gently until just combined. Avoid overmixing.
- Let the pancake batter rest for 5–10 minutes (for fluffier pancakes) while you preheat a griddle or nonstick pan over medium-high heat and lightly oil it.
- Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes, until golden brown.
- Enjoy warm with your favorite toppings like maple syrup, homemade berry sauce, or fruit if desired.
Notes
- To make oat flour, blend rolled oats in a blender or food processor until fine.
Nutrition
Calories: 94kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 285mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
