Vegan Banana Pancakes

5 from 5 votes

No eggs, no butter? No worries! This fluffy vegan banana pancake recipe will become a staple in your menu if you try it once. Use gluten-free all-purpose mix instead of the all-purpose flour and whole wheat flour to make simple vegan gluten-free banana pancakes.

Prep Time10

Cook Time2

Resting Time10

Total Time22

Method: Cooking

Course: Breakfast

Servings: 12 Pancakes

Ingredients

Dry Mix:

1 and ¾ cups whole wheat pastry flour or all-purpose flour
¼ cup quick cooking oats
1 and ½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt

Wet Mix:

¾-1 cup banana, mashed
1 and ¼ cups almond milk
2 tablespoons avocado oil or any oil
1 tablespoon maple syrup
½ tablespoon apple cider vinegar
1 teaspoon vanilla extract
2-3 tablespoon water optional

Instructions

In a large bowl stir together the dry mix ingredients, make a well in the center and keep it aside.
In another medium-sized bowl add the ingredients listed under the "wet mix" one by one and mix well.
Pour the wet mix into the flour mix and combine together until the flour is all moistened and mixed well. Few lumps are ok. Do not over mix. I added a tablespoon of water because I felt that the batter was too thick. Set aside the banana pancake batter for at least 5-10 minutes.
Heat a pan/griddle. Once it is warm enough add about ⅓rd of a cup of the pancake batter to the pan. You will see air bubbles forming indicating that it is getting cooked. Flip it over and cook it for another minute or so.
If the pan gets too hot, sprinkle some water before doing the next pancakes so that you get perfectly golden brown pancakes each and every time. Repeat it for the rest of the batter and serve it warm with maple syrup, cut up fruits/nuts.

Notes

I have made this recipe with just 2 cups flour too without adding oats and it works fine.
You can use any non-dairy milk, vegetable oil of your choice.
I usually prefer apple cider vinegar as an egg substitute for my eggless/vegan recipes but you can choose to use white vinegar as well.
The amount of liquid (in the form of almond milk and/or water) used depends on how the flour absorbs the moisture. So there might be a slight difference while using all-purpose flour and whole wheat flour and different brands too. So always start from the minimum mentioned in the recipe and then adjust according to the consistency of the batter. I have noticed that when using whole wheat flour it uses more liquid.
You can use upto 1 cup of mashed banana or a combination of banana and unsweetened applesauce too or any other fruit/vegetable puree you have in hand.

Nutrition