Vegan Banana Pancakes Recipes
VEGAN BANANA PANCAKES
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
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
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
EASY VEGAN BANANA PANCAKES
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
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
EASY VEGAN BANANA PANCAKES (5 INGREDIENTS!)
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
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
VEGAN OAT BANANA PANCAKES
These vegan banana oat pancakes are the perfect way to use up ripe bananas and enjoy a healthy and delicious breakfast.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Add the oats to a blender and blend into a fine flour consistency. Add the rest of the ingredients and blend into smooth batter.
- Use oat flour instead of oats or make oat flour in a small blender or food processor. Mash the banana in a mixing bowl then add the oat flour and the rest of the ingredients and mix into smooth batter.
- Heat a lightly greased nonstick pan over medium heat.
- Add approximately ¼ to ⅓ cup scoops of batter to the pan and cook until bubbles appear on top of the pancakes and the edges appear firm, dry and golden brown. Flip and cook for another 60-90 seconds.
- Repeat with remaining batter then serve with your favourite pancake toppings like maple syrup and fresh fruit.
Nutrition Facts : ServingSize half of recipe, Calories 372 calories, Sugar 20 g, Sodium 96 g, Fat 1.5 g, Carbohydrate 73 g, Fiber 8 g, Protein 9 g
VEGAN BANANA PANCAKES
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
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.
More about "vegan banana pancakes recipes"
VEGAN BANANA OATMEAL PANCAKES - HEALTHIER STEPS
From healthiersteps.com
Ratings 177Total Time 11 minsCategory BreakfastCalories 109 per serving
- Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla, baking powder, salt. Process until completely smooth.
- Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
VEGAN BANANA PANCAKES RECIPE | TESCO REAL FOOD
From realfood.tesco.com
5/5 (179)Category BrunchCuisine AmericanTotal Time 40 mins
BUCKWHEAT BANANA PANCAKES | VEGAN RECIPES | VEGANUARY
From veganuary.com
Cuisine VeganCategory BreakfastServings 4Estimated Reading Time 2 mins
- In a bowl mix the buckwheat flour, salt, and baking powder. In another bowl, mash the banana and mix with the Alpro Plain with Coconut alternative to yoghurt and the Alpro Coconut No Sugars Drink.
- Combine the wet and dry mixtures and blend until you have a nice, smooth batter. If it’s too thick, just splash in a little more Alpro Coconut No Sugars Drink.
- Next, heat up some vegetable oil in a non-stick frying pan on a medium heat. Ladle in 1 heaped tablespoon batter into the heated pan and repeat according to how many you can fit in your pan. The batter will begin to bubble after about 1-2 minutes. Next, carefully flip the pancakes and cook for another 1- 2 minutes until browned on the underside. Transfer to a plate and cover to keep warm until serving. Carry on until you’ve used all your batter.
- Serve each stack topped with the Alpro Plain with Coconut and pomegranate seeds. Breakfast, dessert, snack – make these any time you feel like a yummy plateful of plant-based goodness!
10-MINUTE VEGAN BANANA PANCAKES | MY DARLING VEGAN
From mydarlingvegan.com
Ratings 7Calories 115 per servingCategory Breakfast
- In a small bowl stir together the flour, baking powder, and salt. In a separate bowl whisk together mashed bananas, soy milk, maple syrup, oil, and vanilla extract. Add the wet ingredients to the dry and mix together until the flour is fully hydrated.
- Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled.
- When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes have risen to about double the height.
VEGAN BANANA PANCAKES - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (3)Total Time 20 minsCategory BreakfastCalories 88 per serving
- Mix all the dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon and salt).
- Add the liquid ingredients (milk, flax egg, mashed banana and vanilla extract) to the bowl and stir until well combined.
- Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
- Serve immediately with peanut butter, banana slices, maple syrup, vegan butter, ground ginger or cocoa powder. You can also serve them with your favorite plant milk.
THE BEST VEGAN BANANA PANCAKES - A VIRTUAL VEGAN
From avirtualvegan.com
4.8/5 (108)Calories 200 per servingCategory Breakfast, Brunch
- Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. If you don't have a blender you can make them by hand. I will include instructions at the end.
- Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.
- Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use a skillet or frying pan .
- Lightly grease (with a little oil or vegan butter) the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
VEGAN BANANA PANCAKES - EAT SOMETHING VEGAN
From eatsomethingvegan.com
4.8/5 (20)Calories 186 per servingCategory Breakfast
- Place the ripe bananas into a medium-sized bowl and mash them with a potato masher until very smooth.
- Add the flour, baking powder, baking soda and a pinch of salt to the batter. Mix the batter gently and try not to over mix it. A few lumps are okay.
- Heat up a non-stick skillet over medium heat. Using 1/3 cup as a measure, scoop the batter onto the hot skillet. In about 1 minute, you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter.
VEGAN BANANA PANCAKES - BETTER HOMES & GARDENS
From bhg.com
Servings 16Calories 260 per servingTotal Time 21 mins
- In a small bowl stir together the water and flaxseed meal. Let stand until slightly thickened. In a medium bowl stir together next five ingredients (through salt).
- In another bowl combine milk, bananas, oil, and flaxseed mixture. Add milk mixture to flour mixture. Stir just until moistened (batter should be slightly lumpy).
- Spoon 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if needed. Cook over medium heat 3 to 4 minutes on each side or until pancakes are golden, turning over when surfaces are bubbly and edges are slightly dry. Serve with maple syrup and/or Vegan Coconut Whipped Cream.
1-BOWL VEGAN BANANA PANCAKES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (132)Calories 95 per servingCategory Breakfast, Dessert
- To a mixing bowl, add banana and mash. Then add oil, maple syrup, baking powder, and salt and whisk to combine. Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine. If using coconut oil and it hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise, proceed.
- Add oat flour, gluten-free flour, and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk. If adding fruit or chocolate chips, add now and gently fold to combine.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little oil. (You will likely need to decrease the heat of the skillet to medium-low / low once it's hot as to not burn the pancakes.)
- Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more). The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.
VEGAN BANANA PANCAKES WITH BERRIES - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (6)Total Time 11 minsCategory BreakfastCalories 322 per serving
- In a separate mixing bowl, mash the banana then add in the milk and sweetener and mix together.
- Add the banana mixture to the flour and baking powder mixture and fold together until “just mixed.” The flour should be completely wetted but still a little lumpy.
VEGAN BANANA PANCAKES - BEST RECIPES UK
From bestrecipesuk.com
Servings 4Estimated Reading Time 1 minCategory Breakfast, Pancake DayTotal Time 25 mins
- In a large mixing bowl add the mashed banana, cinnamon, oil and lemon juice. Now mix in the flour and gradually stir in the milk until fully blended and no lumps.
- Place your frying pan over a medium heat, oil the frying pan by smearing the oil onto the pan with a sheet of kitchen roll. Spoon the batter onto the frying pan. Flip the pancakes very carefully when you see the bubbles have stopped opening and closing. Continue to cook until the other side of the pancake is cooked. This should take a couple of minutes each side.
VEGAN BANANA-OAT PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (41)Servings 2
EASY HEALTHY VEGAN BANANA PANCAKES - RECIPES.NET
From recipes.net
Cuisine ATotal Time 20 minsCategory PancakesCalories 82 per serving
THE BEST VEGAN BANANA PANCAKES - PEANUT BUTTER AND JILLY
From peanutbutterandjilly.com
Servings 8Total Time 25 minsCategory BreakfastCalories 149 per serving
BLUEBERRY BANANA PANCAKES [VEGAN] - ONE GREEN PLANET
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Servings 5Estimated Reading Time 2 mins
VEGAN BANANA PANCAKES - GOOD OLD VEGAN
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