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Vegan banana pancakes
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5 from 1 vote

Fluffy Vegan Banana Pancakes

Super light and fluffy vegan banana pancakes. This is a classic recipe to enjoy for a lazy Sunday brunch. Only 10 ingredients and so easy.
Category Breakfast
Cuisine American, refined-sugar free, soy-free, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Rest time 10 minutes
Total Time 40 minutes
Servings 6 people
Author Hannah Sunderani

Ingredients

  • 1 1/2 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup banana mashed (about 1 large banana)
  • 2 tbsp neutral oil (avocado oil or melted coconut)
  • 1 tsp vanilla extract
  • 2 bananas chopped (for serving)
  • maple syrup (for serving)

Instructions

  • Make vegan buttermilk: In a jug combine almond milk and apple cider vinegar. Let sit 10 minutes.
  • Sift all-purpose flour into large mixing bowl. Add baking powder, coconut sugar, cinnamon and sea salt. Mix to combine.
  • Pour vegan buttermilk into dry ingredients along with mashed banana, neutral oil and vanilla extract. Whisk to combine until smooth consistency. Cover and let sit at least 10 minutes to thicken.
  • Bring a non-stick skillet to medium heat. (Optional to lightly drizzle with oil to stop pancakes from sticking). Pour approx. 1/4 cup batter into the skillet and cook pancake for 1-2 mins, or until little bubbles form. Flip and cook the second side for 30 seconds. Continue until you've used all your batter.
  • Serve with freshly chopped banana and drizzle with maple syrup.

Notes

Do ahead: Pancake batter can be made the night before. Keep covered and chilled in fridge. Add splashes more almond milk if batter is too thick.
Nutrition information is a rough estimate. 

Nutrition

Calories: 136kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 388mg | Fiber: 2g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 1mg