Best Easy Vegan Banana Pancakes Recipes

VEGAN BANANA PANCAKES

Vegan Banana Pancakes image

Easy vegan banana pancakes! Perfect for a delicious vegan breakfast topped with sliced bananas and syrup. Light, fluffy and perfect.

Provided by Alison Andrews

Time 30m

Number Of Ingredients 11

Ingredients

1 1/4 cups All Purpose Flour ((156g))
2 Tbsp White Granulated Sugar
1 Tbsp Baking Powder
1/4 tsp Salt
1 tsp Cinnamon
1/2 cup Mashed Banana ((120g, about 1 large ripe banana))
1 Tbsp Coconut Oil (+ more for frying)
3/4 cup Soy Milk ((180ml) or another non-dairy milk)
1 tsp Vanilla Extract
Sliced Banana
Maple Syrup

Steps:

Sift the flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon, mix together.
Mash the banana in a bowl and add the coconut oil and mash together. Add to the mixing bowl with the soy milk and vanilla and mix in. Your batter will be fairly thick.
Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around 1/4 cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
Serve pancakes with some sliced bananas, other fresh fruits as you like and syrup for drizzling.

Nutrition Facts : ServingSize 1 Pancake, Calories 124 kcal, Sugar 5 g, Sodium 281 mg, Fat 2.3 g, SaturatedFat 1.5 g, Carbohydrate 22.9 g, Fiber 1.1 g, Protein 2.9 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

Ingredients

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.