These vegan banana pancakes are light, fluffy, and make a delicious hearty breakfast with a range of topping choices! This recipe is so easy to make and can be made in one-bowl or using a blender.
These vegan banana pancakes are packed full of banana flavour and are so easy to make – not to mention making quite the show-stopper of a stack of pancakes for a big hearty breakfast!
This recipe was first created after I once again discovered I had a couple of ripe bananas to use up in the fruit bowl. In this house, when bananas start going that bit too ripe (browning skins, you know the type), they transition from ‘snacking’ bananas to baking bananas.
While you can’t beat a classic banana bread recipe or some super-quick chocolate chip banana mufins, these vegan banana pancakes are just another staple way of using up bananas and making a delicious breakfast.
Made in just one bowl or a blender, these are perfect for a lazy weekend brunch when you want to wake up and treat yourself.
How to make them
These vegan banana pancakes are so easy to make. I blend all the ingredients at once in my NutriBullet but you could also use another blender or just mix everything up in a bowl!
This recipe contains:
- Banana (the riper the better!)
- Plain flour
- Coconut oil
- Plant-based milk (I use almond milk but soy would also work)
- Baking powder
- Cinnamon (optional)
- Sugar (not 100% necessary but definitely makes them taste better!)
This is a one-bowl recipe so you’ll literally add everything to your blender, whizz it all up, and you’ve got your batter ready to go!
Cooking the perfect pancake
I’ve had my fair share of pancake disasters in the past (and I’ll admit – there have even been some tears over wasted pancake batter at some points!), so learning to cook the perfect stack of vegan pancakes has been quite the journey.
Here are a few tips that really help me when cooking these vegan banana pancakes:
- Don’t have the heat too high: Cook your pancakes on a medium-low heat. Sure, it might take a little longer but it prevents the outside cooking long before the inside of the pancake, which avoids burnt brown pancakes that are mushy in the middle!
- Use a non-stick pan and a light brush of oil: A non-stick pan is a must for pancakes that glide right off the pan and onto your plate. I use a light spray of cooking oil (sunflower or olive oil spray) to coat my pan and top up about every 4 pancakes or so. If you have a good pan, you don’t need much oil.
- Wait for the bubbles: Don’t be tempted to flip your pancake too early. Wait for the top of the pancake to start bubbling, and you should be able to see the edges start to lift slightly, allowing you to easily slide your spatula under the pancake and turn it. The bottom should be a nice golden colour.
- Use a ladle or cooking spoon: Use one large spoonful per pancake to get pancakes of the same circular (ish) size every time. Too thick, and the outside will be cooked while the inside will still be mush – too thin, and you miss out on that light fluffy texture!
More banana recipes you’ll love:
Toppings for vegan banana pancakes
Some great toppings that pair perfectly with this stack of pancakes include:
- Sliced banana and maple syrup (as pictured)
- Banana and peanut butter
- Vegan yoghurt and blueberries
- A scoop of vegan vanilla ice cream
- Strawberry jam or compote slathered on top
Can you freeze them?
These pancakes are best enjoyed straight from the pan, but you absolutely can freeze them if need be!
I’d recommend storing the pancakes in a ziplock container once cooled – you may find that they stick together a bit once frozen, but they should be easy enough to break apart.
More vegan breakfast recipes:
- Easy Vegan Protein Oats With Stewed Blueberries
- Frozen Fruit Smoothie Bowl
- Easy Baked Hash Browns
- Vegan Chia Seed Pudding With Stewed Blueberries
- 1 ripe banana
- 200 ml plant-based milk (I used almond milk)
- 1 tbsp coconut oil
- 30g oats
- 120g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp sugar
- Place all of the ingredients in your food processor or blender (I use a NutriBullet) and blend. If you're not using a blender, mash up the banana, add the coconut oil (melted), milk, and dry ingredients and whisk to combine.
- Use a non-stick pan and spray a little bit of cooking oil or brush some coconut oil over the pan.
- Spoon out a ladleful of pancake batter onto the pan, and cook on one side until bubbles come to the surface (~1 - 2 minutes). The pancake should slide easily when you move it with your spatula.
- Flip and cook on the other side, then remove and place on a plate.
- Repeat this step until you've used all of your batter - you can cook more than one pancake if you have room in your pan.
- Top with your choice of toppings and enjoy!
These pancakes are obviously best enjoyed fresh and warm, but you could also make ahead of the time and keep in a ziplock bag in the fridge or freeze and store for up to 3 months.