Skip to content

🥞 Vegan Banana Pancakes

Vegan Banana Pancakes

⏲ Total Time
25 minutes

🧂 Ingredients

  • 🍎 0.5 cup (1) banana
  • 🥡 1 cup (140 g) soy milk
  • 💧 2 Tbsp (25 g) canola oil or applesauce
  • 🍬 2 Tbsp (25 g) granulated sugar
  • 🎴 1 tsp vanilla
  • 🍞 1.5 cups (170 g) whole wheat flour
  • 🌰 1 Tbsp baking powder
  • 🧂 0.5 tsp salt
  • 🌰 0.5 tsp (1 g) cinnamon (optional)
  • 🍎 1 cup (227 g) (2) bananas
  • 🥡 2 cup (280 g) soy milk
  • 💧 4 Tbsp (50 g) canola oil or applesauce
  • 🍬 4 Tbsp (50 g) granulated sugar
  • 🎴 2 tsp vanilla
  • 🍞 3 cups (339 g) whole wheat flour
  • 🌰 2 Tbsp baking powder
  • 🧂 1 tsp salt
  • 🌰 1 tsp (3 g) cinnamon (optional)

🍳 Cookware

  • 🥣 1 medium bowl
  • 🥄 1 wooden spoon
  • 1 large griddle or pan

📝 Instructions

Step 1

In a medium bowl, mash the banana. Use a measuring cup to make sure you have about ½ cup mashed banana.

Step 2

Now add the soy milk, canola oil, granulated sugar and vanilla. Whisk until well combined.

Step 3

Add the whole wheat flour to the wet ingredients, then sprinkle the baking powder, salt, and cinnamon (optional) (if using) on top of the flour. Mix until just combined with a wooden spoon. The batter will be lumpy.

Step 4

Heat a large griddle or pan over medium-high heat. Drop about ⅓ cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1 to 2 minutes. Repeat with all the remaining batter.

Step 5

Serve with vegan butter, pure maple syrup and more sliced bananas. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.

Note

May sub any non-dairy milk for the soy milk.

Note

May omit oil if needed, or sub applesauce.

Note

For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.

🔗 Source