Vegan Banana Pancakes
User Reviews
4.9
Vegan Banana Pancakes
Description
Vegan Banana Pancakes rely on mashed banana to provide moisture and natural sweetness without eggs or dairy. The batter includes all-purpose flour, baking powder for leavening, and plant-based milk to produce a smooth consistency. Cooking them over medium heat allows bubbles to form before flipping, which helps develop a gentle rise and light texture. The addition of vanilla extract deepens the flavor profile, while brown sugar or syrups contribute subtle sweetness.
These pancakes work well served with syrup, fresh fruit, or nut butters for added taste and nutrition. Their soft crumb and mild flavor make them a comforting choice for a leisurely morning meal. Because they do not contain eggs or dairy, they may be slightly more delicate to flip but still hold together well with careful handling.
For best results, use ripe bananas that are soft and sweet, similar to those used in banana bread. Avoid over-mixing the batter to maintain fluffiness. Letting the batter rest briefly before cooking can also help improve texture.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons neutral oil
- 1 banana mashed
- 1 cup plant-based milk
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar agave nectar, or maple syrup
Instructions
- Preheat a nonstick pan over medium-high heat. If you don’t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.
- In a medium bowl, mix together all the ingredients. Gently mix until the batter is smooth, but there’s no need to remove all the lumps.
- Scoop out the batter with a ¼-cup measuring cup and pour it onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.
Notes
- Use ripe bananas that are soft and sweet for better flavor and moisture.
- Test baking powder freshness by mixing a small amount with boiling water; it should bubble immediately.
- Avoid over-mixing the batter to prevent dense pancakes; resting the batter 20-30 minutes improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 196mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
