These easy vegan banana pancakes will be your new go-to breakfast. They’re simple to make, require just 7 simple ingredients, and will be ready in about 30 minutes!
While visiting home for the holidays, my mom made me the most amazing vegan pancakes, and I immediately knew I had to share them with you on the blog.
I hope you enjoy these banana pancakes as much as I did and can also share this recipe with your family someday 🙂
Ingredients You’ll Need:
Flaxseed Meal: When mixed with water, flax makes the perfect binder and egg substitute.
Ripe bananas: The riper the bananas, the sweeter the pancakes, and the better the banana flavor. We wait until our bananas are spotty for this. If your bananas are not spotty, that is fine if they are not green/too tough to open.
Plant-based milk: We opted for unsweetened, but you are welcome to use any plant-based milk of your choice (unsweetened, sweetened, vanilla, chocolate, etc.)
Sugar: To ensure that the sugar you are using is vegan-friendly, we recommend using an organic variety.
Baking powder: Chemical leavening agent that causes the batter to rise and brown when cooked. Be sure not to mix it up with baking soda!
Salt: Not only does salt add flavor, but it also works to tighten the gluten strands that are formed, which makes them stronger.
All-purpose flour: We use all-purpose flour for this recipe. Please note that we haven’t tested this recipe with gluten-free or whole wheat flour.
1 1/3 cups milk (for thicker pancakes only use 1 cup)
Oil, for coating pan
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.
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.
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie