These vegan banana pancakes are so deliciously soft and fluffy, you will never believe there are absolutely no eggs in the healthy breakfast recipe!
My entire family is in love with these thick vegan banana pancakes.
We can’t stop making them for breakfast!
Packed with wholesome oats and delicious banana flavor, the easy one bowl banana pancake recipe is a great option for those times when you find yourself with too many bananas sitting on your kitchen counter and no idea what to do with them.
Readers also love these Vegan Cinnamon Rolls
Vegan banana pancake ingredients
The pancake recipe calls for oats, flour, baking powder, baking soda, salt, cinnamon, pure vanilla extract, sweetener (such as pure maple syrup or stevia), nondairy milk of choice, white vinegar, and mashed banana.
For the banana: You can use fresh or frozen bananas. Allow the bananas to turn at least partially brown before peeling and mashing. Bananas that are mostly brown taste much sweeter than they do when the fruit is still fully yellow.
For the flour: Spelt flour, white flour, all purpose gluten free flour, or oat flour work. I have not tried any other flours (such as whole wheat flour, almond flour, or buckwheat flour) so cannot vouch for them. Please be sure to report back if you experiment!
For the oats: Choose either quick oats or rolled oats, not steel cut oats. If you want plain banana pancakes instead of oatmeal banana pancakes, substitute a fourth cup of additional flour for all of the oatmeal.
Here are over 50 more Vegan Breakfast Recipes
Tips for making the best pancakes with no eggs
Just like with my banana free Vegan Pancakes, the trick here is to add two teaspoons of white or apple cider vinegar to the vegan pancake batter.
It will react with the baking soda, causing the mixture to bubble up and thus rise while cooking. (Remember the famous vinegar and baking soda volcano experiment from elementary school? You are using basically the same science for these pancakes.)
To make the vegan banana pancakes, begin by stirring all of the dry ingredients in a bowl. Mix in everything else except the optional slices of banana.
Sometimes, depending on the type of flour you are using, the pancake batter will be too thick. Just add a little extra milk of choice or some water to the batter until it looks like traditional pancake batter.
For fluffier pancakes, I like to let the mixture sit for ten or fifteen minutes.
Grease a nonstick skillet or pancake griddle. Turn the heat on to medium. When the pan is hot, drop a small ladleful of batter onto the surface. Press down, then add more ladles to fill up the pan. Smaller pancakes will cook more evenly.
You can press sliced banana on the top of each vegan banana pancake at this time. Flip with a spatula when the edges begin to dry out. Then let cook for an additional minute or two before removing from the pan.
Re-grease the skillet after each set of pancakes, to prevent sticking. I usually turn the heat down to low after the first batch cooks. Serve and enjoy.
*For grain free pancakes, try these low carb Keto Pancakes
How to serve and store vegan banana pancakes
Try topping the pancakes with pancake syrup, almond or peanut butter and sliced banana, or strawberry jam, fresh berries, and Coconut Whipped Cream.
Or turn them into banana split dessert pancakes, with Almond Milk Ice Cream or Coconut Ice Cream, chocolate syrup, chopped walnuts, and a cherry on top!
You can also add mini chocolate chips to the batter and skip the toppings altogether.
Cover and store any leftover banana pancakes in the refrigerator or freezer in an airtight container. Refrigerate for three or four days, or freeze for up to two months.
To save time in the morning, the pancake batter can also be made up the night before and refrigerated in an airtight covered container.
More vegan banana recipes
Above, watch the video on how to make vegan banana pancakes
Vegan Banana Pancakes
- 1 cup flour (or try these Flourless Pancakes)
- 6 tbsp rolled oats, or 1/4 cup more flour
- 2 1/2 tsp baking powder, and 1/4 tsp baking soda
- 1 tsp cinnamon, optional
- 1/4 tsp + 1/8 tsp salt
- 1/2 cup mashed banana
- 2/3 cup milk of choice
- 1 tbsp oil OR additional mashed banana
- 1 1/2 tsp pure vanilla extract
- 2 tsp white or cider vinegar
- 1-2 tbsp sweetener of choice
- sliced banana as desired
The vegan banana pancake recipe works with spelt, white, gluten free all purpose, and oat flour. Feel free to experiment with other flours, and be sure to comment below with results if you do!
Stir dry ingredients in a bowl. Mix in remaining ingredients except sliced banana. If batter is too thick, add extra milk of choice (sometimes needed especially if using white flour). For fluffiest pancakes, let the batter sit 10 minutes. Grease a nonstick skillet, and heat on medium. When the pan is hot (test by adding a drop of water – if it sizzles, it’s ready), drop small ladles of pancake batter. Press down. Keep the pancakes small so they are not done on the edges before the centers cook. If desired, press sliced banana into each pancake. Flip with a spatula when the edges begin to look dry. Let cook an additional minute or so before removing from the heat. To prevent sticking, re-grease the skillet after each set of pancakes. Turn heat to low after the first batch. The batter can be made the night before if you wish. Cooked leftover pancakes can also be frozen.
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