Healthy vegan banana pancakes that call for only 3 ingredients you probably have at hand right now. Dairy free, sugar free and fat free, these can serve as a legit breakfast that will fuel your morning and put a smile on your face.
If you’re a pancake lover, you no longer have to save your favourite breakfast for special occasions only. These healthy pancakes are not a cheat meal, but a healthy breakfast option that can turn your mornings around. They are:
- Dairy-free
- Egg-free
- Sugar-free
- Low fat
- Three-ingredient
- Perfect for breakfast
How to Make Vegan Banana Pancakes
- Start with a small banana. This recipe works best with either a very small banana, or half of a medium-large banana. The more banana you add, the less compact the batter is, which means the pancake is more prone to fall apart when you try to flip it. If the batter seems a bit on the runny side, add one to two extra tablespoons of flour to the mix.
- Pick a very ripe banana (brown spots are a good sign) and mash it with a fork. Add almond milk and some flour, and mix until no lumps remain.
- Heat up a pan with coconut oil until hot, and add about two tablespoons of the batter for your first pancake. Once the top starts to bubble, flip it over and cook on the other side until it turns golden brown. Repeat until you run out of batter.
- Once you get the hang of it, you can have these ready in under 20 minutes; perfect even for weekday mornings.
Tips to Make the Best Banana Pancakes
- You need to cook these pancakes until very nicely browned on each side. Flip them often and press down with your spatula so they get perfectly cooked on the inside as well.
- Mash banana with a fork or blend it with almond milk for a smooth texture, then add the flour.
- Use a very small banana, or half of a larger one. The more banana you add, the more fragile the batter. But more banana adds extra sweetness and flavour.
- Add a tablespoon of chia seeds or peanut butter for an even creamier texture.
Serving Suggestions
These banana pancakes are incredibly versatile and go great with almost anything. Here are my top suggestions:
- Classic: sliced banana and maple syrup
- Rich: blueberry jam, peanut butter or whipped cream
- Savoury: fried tofu and baked beans
More Vegan Pancakes
Vegan Banana Pancakes
Healthy vegan banana pancakes that call for only 3 ingredients you probably have at hand right now. Dairy-free, sugar-free and fat-free, these can serve as a legit breakfast that will fuel your morning and put a smile on your face.
ingredients
- 1 small or ½ large banana, mashed - (see notes above)
- ½ cup plant-based milk (I used almond milk)
- ½ cup all-purpose flour
- 1 tablespoon maple syrup, optional
instructions
- Mash the banana with a fork, then add almond milk and syrup (if using). Slowly add the flour and whisk to form pancake batter.
- Generously grease a pan with coconut oil and turn to medium heat. Pour about 2 tablespoons of the batter at a time onto the skillet and bake until the pancake is no longer runny, for about 2 to 4 minutes. Flip and bake it on the other side as well, until it turns golden brown. Repeat until you run out of all the batter.
- Serve right away.
nutrition
Nutrition Facts
Vegan Banana Pancakes
Amount per Serving
Calories
43
% Daily Value*
Fat
0
g
0
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
20
mg
1
%
Potassium
61
mg
2
%
Carbohydrates
9
g
3
%
Fiber
0
g
0
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
10
IU
0
%
Vitamin C
1.3
mg
2
%
Calcium
19
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Araks says
Hi,
I made these and they ended up being raw and mushy in the center, almost like they were undercooked even though I tried cooking it for longer until it was slightly burnt but it was still mushy in the inside. Is it normal for it to be like this because of the banana or were my pancakes undercooked and raw ?????
Ana says
Hi Araks,
First of all, thank you for giving this recipe a try. Due to high banana content, these pancakes are supposed to be a bit mushier in the centre from what you'd normally expect. I cook them on medium low for up to 5 minutes per side, so that they slowly cook on the inside as well. For a more doughy texture, I'd only use half a banana, but I personally prefer the stronger banana flavour.