Fluffy and easy, these vegan banana pancakes need 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 banana pancakes ready in minutes on a weekday morning. Perfect to serve with fresh fruit like berries, peanut butter, or maple syrup.
Healthy Banana Pancakes
It’s important to start your day on the right track. These vegan banana pancakes are a perfect way to do that 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 banana pancakes good for you?
Absolutely! These low-sugar vegan banana pancakes are made with whole wheat pastry flour, and can be made in a minutes. You can top them with fresh fruit or peanut butter for more added health benefits!
How do I make banana pancakes?
It’s very easy to make banana pancakes. 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 batter, simply heat your skillet and pour the batter in rounds. Cook on each side for several minutes, until brown. 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 banana pancakes?
I have some vegan banana pancakes in the freezer right now! It’s very easy to do. 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 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 Vegan Banana Pancakes
So, these banana pancakes are as easy as they come, you don’t even have to crack any eggs! That’s because these are vegan banana pancakes. Here are the ingredients:
- vegan butter
- plant-based milk (like almond milk)
- apple cider vinegar
- chia seeds (adds lots of omega-3s)
- 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
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 banana pancakes. It works like a charm.
If you’d like something different, check out my gluten-free banana bread pancakes.
You know, we hope you love this recipe for 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!
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..
- 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
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 one of the bananas. Add that to a measuring cup. If you've got a full cup of mashed bananas, then reserve the rest to slice over the pancakes as they're cooking. If you need more, then mash half of the second banana. Serve at least half of a banana for slices.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
Pour mashed bananas in with the plant-based milk mixture. Stir to combine. Set aside.
Heat a skillet over medium heat or non-stick griddle to 325F. Add a little vegetable oil on the cooking surface.
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.
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 a wide circle for the pancakes. Flip the pancakes when you notice bubbles forming on the top, usually around one minute. Flip the pancakes. 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.