Best 5 Easy Vegan Banana Pancakes Recipes

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Indulge in a delightful culinary journey with our curated collection of vegan banana pancake recipes, designed to tantalize your taste buds and cater to your dietary preferences. From classic fluffy pancakes to creative savory options, our diverse selection promises a perfect pancake experience for every palate. Embark on this delectable adventure and discover the ease and versatility of vegan cooking while treating yourself to mouthwatering, wholesome pancakes.

Here are our top 5 tried and tested recipes!

EASY VEGAN BANANA PANCAKES (5 INGREDIENTS!)



Easy Vegan Banana Pancakes (5 Ingredients!) image

These easy vegan banana pancakes are made with just 5 ingredients, and can be put together in no time. Simple and healthy, dairy free, added sugar free, oil free, egg free. Suitable for vegan and vegetarian diets. (Scroll down for the video!)

Provided by Alina Zavatsky - Vegan Runner Eats

Categories     Breakfast

Time 25m

Number Of Ingredients 6

1 very ripe spotted banana (see note*)
1 tsp apple cider vinegar
1 cup non-dairy milk of choice (I used almond)
1 cup unbleached all-purpose or whole wheat pastry flour
1 Tbsp baking powder
1 tsp chia** seeds

Steps:

  • In a large bowl, puree peeled banana with a fork. Combine non-dairy milk and apple cider vinegar**, then mix them into the banana puree.
  • Measure out the flour. Add baking powder on top, then mix it in (I do this right in the measuring cup).
  • Fold the flour into the wet ingredients until just combined - a few lumps are OK.
  • Preheat a large nonstick skillet or a griddle over medium heat (if your skillet or griddle aren't nonstick, add 1 tsp of oil or spray the surface with cooking spray). Drop pancake batter onto the heated surface, about 1/4 cup per pancake. I usually fit 2-3 pancakes at a time in my large 12-inch skillet.
  • Cook the pancakes until bubbles start forming on top, about 1-2 minutes. Flip and cook about 1 minute more. Serve with pure maple syrup and your favorite sliced fruit.

Nutrition Facts : Calories 288 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 pancakes, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

EASY VEGAN BANANA PANCAKES



Easy Vegan Banana Pancakes image

There's no better way to start the day than with these delicious vegan banana pancakes for two, served with maple syrup and fresh berries.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 7

1 cup blanched almond flour
2 tablespoons baking powder
1 tablespoon white sugar
1 pinch salt
1 banana, mashed
½ cup almond milk
2 tablespoons vegetable oil

Steps:

  • Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 38.9 g, Fat 45.3 g, Fiber 8.4 g, Protein 14.1 g, SaturatedFat 4.6 g, Sodium 1580.9 mg, Sugar 17.5 g

VEGAN BANANA PANCAKES



Vegan Banana Pancakes image

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.

Provided by Food Network Kitchen

Time 30m

Yield 12 to 14 pancakes

Number Of Ingredients 9

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

Steps:

  • 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.

VEGAN BANANA PANCAKES



Vegan banana pancakes image

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they're vegan

Provided by Esther Clark

Categories     Breakfast, Brunch, Dessert

Time 22m

Yield Makes 12

Number Of Ingredients 8

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Steps:

  • Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
  • Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.

Nutrition Facts : Calories 94 calories, Fat 4 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

VEGAN BANANA PANCAKES RECIPE BY TASTY



Vegan Banana Pancakes Recipe by Tasty image

Here's what you need: small ripe banana, oat flour, plant-based milk, baking powder, baking soda, apple cider vinegar, cinnamon, topping of your choice, coconut oil

Provided by Sinem Unal

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 small ripe banana
1 cup oat flour
1 cup plant-based milk
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon apple cider vinegar
1 teaspoon cinnamon
topping of your choice
1 tablespoon coconut oil, for baking

Steps:

  • Add ingredients to a blender and blend it till smooth.
  • Heat up a pan and add coconut oil.
  • Make pancakes.
  • Serve warm, topped with desired toppings.

Nutrition Facts : Calories 469 calories, Carbohydrate 70 grams, Fat 15 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes immediately. Pancakes are best served hot off the griddle.

Conclusion:

These easy vegan banana pancakes are a delicious and healthy breakfast option. They're made with simple ingredients, and they're packed with flavor. Whether you're vegan or not, you'll love these pancakes.

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