These vegan banana pancakes are a fluffy, golden delight that’ll make your mornings feel extra special. With just a handful of simple ingredients, they’re ready in 25 minutes, perfect for busy mornings or lazy weekends.
The natural sweetness of ripe bananas shines through, while a hint of cinnamon adds warmth and depth. Each bite is soft, moist, and utterly satisfying, making them a treat for both kids and adults alike.
What’s even better? These pancakes are naturally dairy-free and egg-free, yet they still achieve that perfect, melt-in-your-mouth texture.
The edges crisp up beautifully, while the centers stay tender and light. Whether you drizzle them with maple syrup, top them with fresh fruit, or enjoy them plain, they’re a wholesome, comforting way to start your day. Plus, they’re so easy to whip up, you’ll want to make them every weekend!
Ingredients for Vegan Banana Pancakes
1 tablespoon ground flaxseed (acts as an egg substitute)
- 3 tablespoons water
- ½ cup mashed banana (about 1 large banana)
- 2 tablespoons extra-virgin olive oil (plus more for brushing the skillet)
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons almond milk (add more if needed for consistency)
- 1½ cups whole wheat pastry flour (or substitute with all-purpose flour)
- ½ cup oat flour (or grind oats in a blender to make your own)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- Optional for serving: Maple syrup, banana slices, pecans
Step-by-Step Instructions
- In a large bowl, combine the ground flaxseed and water. Let it sit for 1 minute to thicken slightly.
- Add the mashed banana and stir until well combined. Let the mixture sit for 5 minutes to thicken further.
- Whisk in the olive oil, vanilla extract, and almond milk until smooth.
- Add the whole wheat pastry flour and oat flour. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and sea salt evenly over the top. Stir until just combined; the batter should still be a bit lumpy. If it’s too thick, add 1 tablespoon more almond milk.
- Heat a nonstick skillet or griddle over medium heat. Brush lightly with olive oil.
- Use a ⅓-cup measuring cup to pour the batter onto the skillet. Gently spread the batter with the back of the cup to form even pancakes.
- Cook until bubbles form on the surface, about 1½ minutes, then flip and cook for another 1½ minutes, or until golden brown. Adjust the heat to low as needed to prevent burning.
- Serve warm with maple syrup, banana slices, and pecans, if desired.
Toppings and Syrups to Elevate Your Pancakes
While maple syrup and banana slices are classic, try drizzling with almond butter or peanut butter for a nutty twist. For a fruity touch, add a handful of fresh berries or a dollop of coconut yogurt. If you’re feeling indulgent, sprinkle with dark chocolate chips or a dusting of powdered sugar.
Perfect Pairings for a Complete Breakfast
Serve these pancakes with a side of turmeric latte or cold-pressed juice for a refreshing start to your day. For a heartier meal, pair with vegan sausage or a simple mixed greens salad. Don’t forget a cup of freshly brewed coffee or herbal tea to round it all out!
Storing and Reheating for Later Enjoyment
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster or warm them in a skillet over medium heat for 1-2 minutes per side. For longer storage, freeze them between layers of parchment paper and reheat straight from the freezer—no thawing needed!
Quick Swaps for Recipe Variations
Swap almond milk for oat milk or soy milk if preferred. For a gluten-free version, replace the whole wheat pastry flour with gluten-free flour blend. Add a handful of chopped walnuts or shredded coconut to the batter for extra texture and flavor.
Time-Saving Tips for Busy Mornings
Prep the dry ingredients the night before and store them in a ziplock bag to save time. Mash the banana and mix the wet ingredients in the morning for a quick assembly. Use a griddle to cook multiple pancakes at once, or double the batch and freeze extras for future breakfasts.
Vegan Banana Pancakes
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana about 1 large
- 2 tablespoons extra-virgin olive oil more for brushing
- 1 teaspoon vanilla
- ¾ cup + 2 tablespoons almond milk more if needed
- 1½ cup whole wheat pastry flour *
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- heaping ¼ teaspoon sea salt
- Maple syrup, banana slices, pecans for serving
Instructions
- In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, sliced bananas, and pecans, if desired.