Vegan Banana Pancakes Recipes

VEGAN BANANA PANCAKES

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.

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.

EASY VEGAN BANANA PANCAKES

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.

EASY VEGAN BANANA PANCAKES (5 INGREDIENTS!)

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.

VEGAN OAT BANANA PANCAKES

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.

VEGAN BANANA PANCAKES

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.