Description
These easy vegan banana pancakes will be your new weekend go-to. They’re simple to make, dairy and egg-free, and taste so dang delicious.
Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 1/4 cups (170g) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons double-acting baking powder
- 3/4 teaspoon salt
- 2 ripe bananas (279g)
- 1 1/3 cups milk (for thicker pancakes only use 1 cup)
- Oil, for coating pan
Instructions
- Prepare a flax egg by mixing the flaxseed meal and water in a small bowl. Set aside for 10 minutes to thicken.
- To a medium mixing bowl, add in the all-purpose flour, sugar, baking powder, and salt. Whisk together until uniform.
- To another medium mixing bowl, add in the bananas and mash thoroughly with a fork. Once mashed, add in the flax egg and plant-based milk. Whisk together until uniform.
- Add the wet mixture to the dry mixture and fold together until mixed, making sure not to over-mix the batter. A few clumps are ok!
- Heat a skillet, griddle, or non-stick pan over medium-low heat—grease with a thin layer of oil or vegan butter.
- The first pancake will be your test on whether or not you will need to decrease or increase the heat of the skillet. This will vary depending on your pan and your range.
- Once hot, pout 1/3 cup of batter onto the skillet. Cook until the surface of the pancake has some bubbles, and the edges appear dry, about 2-3 minutes. Flip the pancake using a spatula and cook until browned, about 2-3 minutes more.
- Transfer the pancake to a cooling rack, baking sheet, or plate and continue cooking the rest of the pancake batter. Regrease the pan between pancakes if needed. We recommend not stacking the pancakes as you cook them.
- Serve with toppings of your choice and enjoy.
Notes
- Additional add-ins that would pair well with these pancakes are vanilla extract, cinnamon, chocolate chips, and blueberries.
- We have not tested a gluten-free or whole-wheat flour version of this recipe. If you want a gluten-free banana pancake recipe, check this one out:
- Leftover pancakes can be stored in the refrigerator for up to 4 days or in the freezer for 3 months. You can reheat them in the toaster/toaster oven, regular oven, or even the microwave.
- If you want to keep them warm before serving, you can place them in a 200°F oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
