Vegan Banana Pancakes
User Reviews
4.9
Vegan Banana Pancakes
Description
Vegan Banana Pancakes use mashed banana mixed with ground flaxseed soaked in water as a binding agent instead of eggs. The batter blends almond milk, a bit of vanilla, and olive oil to keep the pancakes moist. Whole wheat pastry flour and oat flour form the base, supported by baking powder and baking soda for rise and lightness. Cinnamon and nutmeg introduce a gentle warmth suited to breakfast pancakes.
Cooking in a lightly oiled nonstick skillet, the pancakes are poured in ⅓-cup portions and cooked until bubbles form before flipping. Controlling heat to medium or lower helps ensure the centers cook through without burning the outsides. The result is pancakes that hold their shape with a tender crumb and subtle spice.
These pancakes pair well with maple syrup and can be topped with banana slices or pecans for added texture. They provide a plant-based alternative to traditional pancakes that can fit in vegan diets.
Use Bob’s Red Mill Whole Wheat Pastry Flour as recommended for the best texture.
Ingredients
- 1 tablespoon Flaxseed ground
- 3 tablespoons water
- ½ cup banana about 1 large, mashed
- 2 tablespoons extra-virgin olive oil more for brushing
- 1 teaspoon vanilla
- ¾ cup almond milk more if needed, 2 tablespoons
- 1½ cup whole wheat pastry flour
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- sea salt heaping ¼ teaspoon
- 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.
Notes
- Use Bob’s Red Mill Whole Wheat Pastry Flour as recommended for the best texture.
User Reviews
Overall Rating
4.9
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