What to do with ripe bananas? Some people might default to banana bread, but our favorite always leans towards breakfast. Try these Vegan Banana Pancakes! These babies are fast, easy and so delicious: and leftovers make for great snacks, slathered in nut butter with a hint of maple syrup. This latest plant-based pancake recipe is so easy to make using simple ingredients: no need for any egg substitutes! We tried them out on family and they couldn’t stop raving.
Ingredients in vegan banana pancakes
One thing you absolutely cannot compromise on in banana pancakes: you’ve got to have ripe bananas! That means bananas that are totally brown, with that ripe banana smell wafting through your kitchen. Once you’ve got those, there’s not much to this recipe! Here’s what you’ll need:
Ripe bananas Neutral oil: see below Non-dairy milk (we used oat milk) All-purpose and whole wheat flour Baking powder and salt Brown sugar Cinnamon
Mix the wet ingredients with the dry ingredients, and cook the batter until it’s golden brown. Take one bite and it’s so cozy and delicious: full of just the right amount of banana flavor.
No need for egg substitutes
These vegan banana pancakes are fantastic not only because they taste delicious: there’s also no need for egg substitutes! Many vegan pancake recipes call for egg replacements like flax eggs, which take 15 minutes to make. There’s no need for that here: the banana and oil work perfectly as a binder!
Vegan milks: oat milk and more
The best non-dairy milk for vegan banana pancakes? Here are our favorites, and a few other options for try:
Top choice: oat milk. Oat milk has just the right creamy texture and neutral flavor for adding to baked goods and pancakes. Also works: almond milk. Almond milk is a great non-dairy milk for vegan baking. It has a thinner texture and a nutty flavor, but in recipes like pancakes you won’t be able to tell the difference. Other options: cashew milk, soy milk or coconut milk. Cashew milk and soy milk are also great for pancakes, since they both have a neutral flavor. Coconut milk can add a coconut flavor, so we typically don’t’ use it in pancakes.
Neutral oils to use
The last tip about vegan banana pancake ingredients? Use a great neutral oil! We use neutral oil in our standard pancake recipes as well: honestly because we don’t like having to melt the butter! It works well and is absolutely necessary in this recipe to give the pancakes their glossy texture. What’s a good neutral oil to use? Grapeseed is a nice choice; we also like organic vegetable oil if you can find it. If you like cooking with coconut oil, use melted and cooled refined coconut oil.
Toppings for vegan banana pancakes
Wanna add toppings to those vegan banana pancakes? The sky’s the limit! Here are a few of our favorite ways to step them up:
Nut butters like peanut butter, cashew butter, almond butter, walnut butter, pistachio butter or pecan butter Homemade syrup, like strawberry syrup, blueberry syrup, raspberry syrup or brown sugar syrup Fruit purees like strawberry puree or mango puree Toasted nuts or coconut, like toasted almonds, toasted pecans, toasted coconut or toasted walnuts.
More pancakes recipes
Love pancakes? Us too. Here are a few more tasty pancakes recipes to try:
Try more banana spins like 3 Ingredient Banana Pancakes, Banana Pancakes, Gluten Free Banana Pancakes or Banana Oatmeal Pancakes. Grab Fluffy Almond Flour Pancakes. Go classic with Go-To Vegan Pancakes. Try Cozy Applesauce Pancakes or Peanut Butter Pancakes.
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