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A stack of several vegan banana pancakes sit on a white place with a pat of melty vegan butter on the top. A pitcher is pouring maple syrup over the stack and it is dripping down the sides of the pancakes. There are yellow banana in the background sitting beside another stack of pancakes.

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 160kcal


  • 3 tablespoons vegan butter
  • 2 ½ cups plant-based milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons chia seeds
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas
  • 2 ½ 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 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 325°F/160°C. Add a little vegetable oil to the cooking surface.  
  • Once your skillet or griddle is hot, spray with a light coating of vegetable spray and use a ¼-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 for up to two months.


Calories: 160kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Sodium: 145mg | Potassium: 332mg | Fiber: 4g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 128mg | Iron: 1.4mg