Description

Vegan banana pancakes are an easy 1-bowl breakfast that cook up fluffy and delicious. The next time you have a few ripe bananas ready to use up, put this vegan banana pancake recipe to work for you.

Ingredients

Scale

Wet:

1 cup non-dairy milk
3/4 cup mashed banana (2–3 medium bananas)
1 tablespoon oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Dry:

1.5 cups all-purpose flour (scooped & leveled)
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon salt

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Instructions

Mash bananas in a medium-sized mixing bowl with a fork or potato masher. We like them really mashed up until they get creamy but you can leave them chunky.
Combine all wet ingredients and whisk to combine.
Add the dry ingredients to a sieve and sift into the wet ingredients. If you don’t have a sieve you can sprinkle & spread all dry ingredients on top of the wet.
Whisk the dry ingredients into the wet until the batter is JUST mixed– small lumps are okay.
Let the batter rest and thicken for 5-10 minutes as you pre-heat your skillet or griddle to medium heat.
Coat the skillet well with vegan butter or spray oil then pour the batter into the skillet using a measuring cup and spatula.
1. 1/4 cup makes 8-9 silver dollar-sized pancakes.
2. 1/3 cup makes 5-6 adult-sized pancakes that are easy to flip.
3. 1/2 cup makes 3-4 big, restaurant-style pancakes that may be more challenging to cook & flip.
Cook the pancakes on the first side for 3-4 minutes. When ready to flip you’ll notice a few small ‘holes’ on the surface and the edges will appear cooked, taking on a dry, matte appearance.
Flip and cook for an additional 1-2 minutes.
Serve immediately. Or place pancakes on a wire rack until ready to serve as this prevents condensation and soft undersides. Pancakes can be kept warm in a preheated 150* oven.

Notes

Cooking pancakes in vegan butter resulted in more even browning and those delectable crispy brown rings around the pancakes in comparison to oil. You can use either or even omit entirely.

To get crispy pancakes and crispy brown rings around the edges you need a lot of butter swimming around on the skillet or griddle. The edges of the pancakes will fry in the butter.

Our general rule for cooking pancakes is 3 minutes on the first side and 1 minute on the second. That first pancake doesn’t always have to be a flop– adjust the cooking temperature based on the consistency of your batter and set a timer for the first few pancakes!!!

If you are using a cast iron skillet, you may need to lower the heat after your first couple of pancakes if your pancakes are cooking too fast.

Keywords: vegan banana pancakes