This Vegan Banana Pancake recipe is a delightful twist on a classic breakfast favorite. These fluffy and flavorful pancakes are entirely plant-based, making them suitable for vegans and those with dietary restrictions. Made with ripe bananas, plant-based milk, and a few pantry staples, these pancakes are not only easy to make but also packed with natural sweetness and nutrients. Serve them with your favorite toppings for a satisfying and wholesome breakfast or brunch.

Here’s the full recipe for Vegan Banana Pancakes:

Ingredients:

• 1 ripe banana, mashed
• 1 cup plant-based milk (such as almond milk or soy milk)
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• Coconut oil or cooking spray for greasing the pan

Instructions:

1. In a large mixing bowl, combine the mashed banana, plant-based milk, maple syrup or agave nectar, and vanilla extract. Stir well until the ingredients are thoroughly combined.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with coconut oil or cooking spray.
5. Pour 1/4 cup of the pancake batter onto the preheated pan for each pancake. Cook until bubbles form on the surface and the edges start to look set, usually around 2-3 minutes.
6. Flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides.
7. Remove the pancakes from the pan and repeat the process with the remaining batter, greasing the pan as needed.
8. Serve the Vegan Banana Pancakes warm with your favorite toppings such as fresh fruit, nuts, seeds, or a drizzle of maple syrup.

Nutrition Facts (3 pancakes):

• Calories: 274
• Fat: 2g
• Protein: 7g
• Carbohydrates: 59g
• Fiber: 3g
• Sugar: 14g