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5.0 from 3 votes

Vegan Banana Pancakes (Perfectly Light And Fluffy)

These vegan banana pancakes are super easy to make and give you the lightest and fluffiest pancakes ever! Plus, they have a delicious banana flavor you'll love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 15 pancakes
Calories: 73 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 medium ribe bananas mashed with a fork
  • 1 c oat flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ c almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon turbinado sugar cane or coconut sugar
  • 2 tablespoon coconut oil

Instructions

    Cup of Yum
  1. In a mixing bowl, combine the mashed bananas, oat flour, baking powder, ground cinnamon, and salt. Mix well.
  2. In a separate mixing bowl, combine the almond milk, vanilla extract, and sugar. Mix well.
  3. Add the wet ingredients to the dry ingredients and whisk or stir until you get a smooth batter.
  4. Next, heat the coconut oil in a large nonstick skillet over medium heat.
  5. Once the skillet is hot, drop ¼ cup of the batter onto the skillet for each pancake. Make sure to space them apart.
  6. Cook for 2-3 minutes or until you see bubbles beginning to form on the tops of the pancake. Slide a spatula under the pancakes and flip them over. Cook for another 2-3 minutes or until the pancakes are golden brown and cooked through.
  7. Serve the pancakes immediately with your desired toppings, such as sliced bananas, fresh berries, or maple syrup.

Notes

  • Sugar: To sweeten these pancakes to just the right level, we'll be using some Turbinado sugar. It's perfectly sweet with a caramelized taste that goes great in these pancakes. You can replace it with coconut sugar or organic cane sugar.
  • Nut-free: If you're looking to make your pancake batter nut-free, go for any plant-based milk such as oat milk, soy milk, or coconut milk. 
  • Coconut-free: You can also replace the coconut oil we'll use to grease the griddle with any other vegetable oil you prefer.
  • Use ripe bananas. Make sure that you are using ripe bananas, preferably with brown spots for this recipe. These bananas are the sweetest and create a very smooth puree for the pancakes. This is in ripe bananas, more of the starch has converted to sugar so they'll be sweeter. 
  • Make sure the skillet is hot before adding the batter. This will ensure that your pancakes cook evenly and don't stick to the skillet. It'll give you perfectly golden brown vegan banana pancakes!
  • Don't overmix. Overmixing your batter can result in tough pancakes, so be sure to mix until all the ingredients are just combined.
  • Let the batter rest. If you allow the batter to rest for at least 10 minutes before cooking, this will allow the oat flour to absorb more of the liquid. It's not necessary, but if you do, you'll be rewarded with fluffier pancakes.
  • Storage. Leftover pancakes can be stored in the fridge for up to 3 days. Store them in an airtight container or a ziplock bag.
  • Freezing. Alternatively, you can also freeze them for up to 3 months! They reheat really well! You can pop them in a toaster oven or microwave to warm them up before serving. 

Nutrition Information

Calories 73kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Sodium 158mg (7%) Potassium 87mg (2%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 10IU (0%) Vitamin C 1mg (1%) Calcium 83mg (8%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 15pancakes

Amount Per Serving

Calories 73

% Daily Value*

Calories 73kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Sodium 158mg 7%
Potassium 87mg 2%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 10IU 0%
Vitamin C 1mg 1%
Calcium 83mg 8%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.