Description
Easy and delicious vegan banana pancakes that are light and fluffy.
Ingredients
Scale
- 1 ripe banana, mashed
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk
- 1 tablespoon vegetable oil, plus more for cooking
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mash the ripe banana until smooth.
- Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Stir to combine.
- In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Add chocolate chips or berries to the batter for variations.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan pancakes, banana pancakes, fluffy pancakes, dairy-free pancakes, egg-free pancakes, breakfast recipe