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Vegan Banana Pancakes



  • Serves 3
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Non-dairy crepes for 3 ppl

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, mash the ripe bananas until smooth.
  2. 2.Add the flour, plant-based milk, baking powder, maple syrup, and vanilla extract to the bowl. Mix until well combined.
  3. 3.Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
  4. 4.Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  5. 5.Repeat with the remaining batter.
  6. 6.Serve the vegan banana pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.

lightbulb_outline Tips

  • chevron_rightFor extra flavor, add a pinch of cinnamon or nutmeg to the pancake batter.
  • chevron_rightIf you prefer a thinner batter, add a little more plant-based milk.
  • chevron_rightMake sure to use ripe bananas for the best flavor and sweetness.
  • chevron_rightFeel free to customize your pancakes with your favorite toppings and add-ins.
  • chevron_rightLeftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.