Vegan Banana Pancakes — Fluffy and Easy

Fluffy and easy, this vegan banana pancakes recipe needs to be on your breakfast menu! Follow the easy-to-make directions to make a double batch so you can freeze some to have homemade vegan pancakes ready in minutes on a weekday morning. Perfect to serve with fresh fruit like berries, peanut butter, or maple syrup. See my tips for making this easy eggless banana pancake recipe gluten free!

I didn’t have to search high and low for recipes for banana pancakes because my mom and I have been making this one for years! The difference, however, is one thing: how to make banana pancakes with no egg!

Healthy Banana Pancakes

This easy banana pancake recipe is perfect for breakfast because they’re made with whole wheat pastry flour, bananas, and even chia seeds.

I use coconut sugar because it has a lower glycemic index than some sugars. I also keep the amount of sugar used to a minimum, because my thought is you’re getting sweetness from the bananas. Also, I’ve found that vanilla adds a sweetness to recipes too.

If you love healthy vegan breakfast recipes, you might want to try our Banana Smoothie Recipe. We have that nearly every morning!

Are pancakes made with bananas good for you?

These low-sugar pancakes made from bananas use healthy ingredients like, whole wheat pastry flour, chia seeds, and, of course, bananas. You can use maple syrup or top them with fresh fruit or peanut butter for more added health benefits!

How to Make Vegan Banana Pancakes from Scratch

It’s quick and easy to make pancakes with bananas from scratch. It does require a couple of ripe bananas. However, if you have only yellow bananas (as in,  not entirely ripe with brown spots), they’ll still work. Or, you can use my favorite trick of baking them for about 5 minutes at 300F to bring the sugars out in the bananas. Here are other tricks to ripen bananas.

I prefer to mash the bananas on a plate using a fork because it allows for some banana bits throughout the pancakes. Alternatively you could use a food processor if you prefer a more smooth texture and flavor throughout the pancakes.

Once you’ve made the banana pancake batter, simply heat your skillet and pour the batter in rounds. Cook on each side for several minutes, until lightly browned.

My favorite trick is having a toaster oven warmed nearby. That way as the pancakes get done, I can transfer them to the toaster oven to stay warm while I finish making them all.

Can you freeze pancakes?

I have some homemade banana pancakes in the freezer right now! Simply follow the instructions below to make the pancakes, then allow them to cool slightly. Place the cooled pancakes on a tray and freeze them. Once they’re frozen, transfer to a freezer bag.

Then, when you’re ready for dairy free pancakes in the morning, simply put them in your toaster to recreate that crispy outer crust. Boom! Fresh pancakes for breakfast!

I’ve shared my favorite process for freezing cookies (which can also work for pancakes). The main difference between cookies and pancakes is that you’ll want to cook the pancakes first, then freeze them. I place them in a freezer bag and they can keep for up to two months!

Easy No Egg Banana Pancakes

So, these fluffy banana pancakes are actually as easy as they come, because you don’t even have to crack any eggs! That’s because these are banana pancakes without milk and no eggs. Here are the ingredients:

• vegan butter
• plant-based milk (like almond milk or soy milk)
• apple cider vinegar
• chia seeds (adds lots of omega-3s)
• vanilla
• bananas (required for banana pancakes!)
• whole wheat pastry flour (adds fiber)
• coconut sugar (has a lower glycemic index than table sugar)
• baking soda & baking powder
• salt

That’s it! Just mix all of this together and then cook on a hot skillet or electric griddle. And, I use a quarter cup measuring cup to help create a consistent size for my very best banana pancakes. It works like a charm.

Can these be gluten free pancakes?

You can transform this simple banana pancakes recipe into tasty vegan gluten free banana pancakes by substituting gluten free baking flour for the all purpose flour. You could also add a little bit of oatmeal flour by grinding oatmeal in a blender.

If you’d like another gluten free option, check out another banana based pancakes recipe, gluten-free banana bread pancakes.

You know, we hope you love this recipe for tasty vegan banana pancakes. We sure do! In fact, we keep a batch (or two) in the freezer so we can pop one in the toaster on a moment’s notice. Hey, if you decide to make them, be sure to grab your phone and snap a photo and share it with me using #namelymarly on Instagram. Because, I sure do love seeing your photos!

Vegan Banana Pancakes

These fluffy Vegan Banana Pancakes are also moist, thanks to mashed bananas in the batter. You’ll love these pancakes for your weekend breakfasts, brunches, and even your weekday mornings as well..

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Vegan Banana Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12

Calories: 160kcal

Author: Marly

Ingredients

• 3 tablespoons vegan butter
• 2½ cups plant-based milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons chia seeds
• 2 teaspoons vanilla extract
• 2 medium ripe bananas
• 2½ cups whole wheat flour
• 1 tablespoon coconut sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

• In a large microwave-safe bowl, add the vegan butter. Microwave for about 30 seconds until melted. Add the plant-based milk, apple cider vinegar, chia seeds, and vanilla. Stir to combine. 
• On a plate mash bananas until you fill a one-cup measuring cup. Add this to the milk mixture and stir until combined. Set aside.
• In a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Stir to combine. Pour this into the banana mixture and stir until just combined, being careful not to over mix.
• Heat a skillet over medium heat or non-stick griddle to 325F. Add a little vegetable oil on the cooking surface.  
• Once your skillet or griddle is hot, spray with light coating of vegetable spray and use a 1/4 cup measuring cup to pour the batter onto the cooking surface. Use the back of the measuring cup to create spread batter into a circle. Flip the pancakes when you notice bubbles forming on the top, usually around one minute. Cook for another minute or two. Use a spatula to raise the edge. Once they’re golden brown on the bottom and cooked through. remove from the cooking surface.
• Serve with vegan butter, maple syrup, more banana slices, and fruit.
• Store in an airtight container in the fridge for up to a week. You can freeze these pancakes up to two months.

Enjoy!