These Vegan Banana Pancakes are easy and delicious, and come with yummy toppings to make the most of your banana pancake recipe!
I love to make these on weekends. I make a double batch, and save the rest for meal prep breakfasts for the rest of the week.
And I have included my meal prep tips below so you can do the same with this plant based pancake recipe!
Vegan Banana Pancakes
As always, I keep these articles super short with no unnecessary text. But if you still want to skip ahead, these links will take you where you want to go.
- Ingredients for Vegan Pancakes with Banana
- How to Make Vegan Pancakes with Bananas
- Vegan Banana Pancakes
- Nutrition and Calories in Vegan Banana Pancakes
Ingredients for Vegan Pancakes with Banana
The browner the bananas, the sweeter the pancakes! So the next time you have freckled or browned bananas, don’t toss them out. Make these pancakes!
Vegan Banana Pancake Ingredients:
Dry Banana Pancake Ingredients:
- 1 1/2 cups flour all purpose (or gluten-free)
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Banana Pancake Ingredients:
- 1 ¼ cup unsweetened almond milk (or your preferred vegan milk)
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1 mashed banana
Banana Pancake Toppings:
- 1 sliced banana
- ¼ cup chopped nuts – almonds, pecans, walnuts, peanuts
- ¼ cup maple syrup
- Vegan Whipped Cream (optional)
How to Make Vegan Pancakes with Bananas
My daughter loves these so much, that I often meal prep them on the weekends. I double or triple the batch, and then freeze the leftovers for later in the week.
Meal Prep Directions:
- Make the pancakes according to the directions (less the toppings) and let cool completely.
- Wrap 2 of the pancakes in parchment paper, then another two, and so on until you have a stack of parchment paper wrapped pancakes.
- Add them to a freezer bag, and freeze.
- When it’s time to serve, take out one set of pancakes, pop them in the microwave (or toaster for crispy pancakes!) and heat for a minute.
- Add any toppings- I change it up day to day. One day it’s berries, the next day chocolate chips, and the next day sliced bananas and nuts.
- Will hold in the freezer for up to a month.
How to Make Vegan Banana Pancake Recipes:
- In a clean dry bowl, mix all of the dry banana pancake ingredients together.
- In a separate bowl, use a fork to mash the banana, then add in the remaining wet banana pancake ingredients and whisk together.
- Pour the wet pancake ingredients into the bowl of dry pancake ingredients, and mix together until just combined.
- Set the pancake batter aside, and preheat your skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the pan for your first pancake. Wait until the pancake has bubbles around the edges, and in the center, then flip once.
- Let the pancake cook for another minute or so, lightly tipping to see when it’s golden brown.
- Move the pancake to a plate, and continue with the remaining pancakes.
- Add 2 pancakes to each plate (4 servings total), top with sliced bananas, chopped nuts, and some maple syrup. Serve hot.
Vegan Banana Pancakes
If you’re looking for more yummy vegan breakfast recipes, I have lots! Try out these reader favorites!
More Vegan Breakfast Recipes:
- Lemon Blueberry Vegan Oatmeal Recipe
- Vegan Banana Bread Recipe
- The BEST Green Vegan Smoothies
- Vegan Pancakes with Toppings Guide!
Vegan Banana Pancakes
These vegan banana pancakes are yummy and easy to make. Plus they are packed with good for you plant based ingredients. I love these with bananas, chopped almonds, and maple syrup. But I have given you other options for nuts just in case. Each serving is 1 pancake, but they are so healthy, you can easily ahem 2-4! I just wanted to make it extra easy for you by making the nutrition simple. Special Tip: If you like a nutty pancake, add the chopped nuts to the batter! It gives them a great crunch!
Ingredients
Dry Banana Pancake Ingredients:
- 1 1/2 cups flour all purpose (or gluten-free)
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Banana Pancake Ingredients:
- 1 ¼ cup unsweetened almond milk (or your preferred vegan milk)
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1 mashed banana
Optional Banana Pancake Toppings:
- 1 sliced banana
- ¼ cup chopped nuts – almonds, pecans, walnuts, peanuts
- ¼ cup maple syrup
Instructions
- In a clean dry bowl, mix all of the dry banana pancake ingredients together.
- In a separate bowl, use a fork to mash the banana, then add in the remaining wet banana pancake ingredients and whisk together.
- Pour the wet pancake ingredients into the bowl of dry pancake ingredients, and mix together until just combined.
- Set the pancake batter aside, and preheat your skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the pan for your first pancake. Wait until the pancake has bubbles around the edges, and in the center, then flip once.
- Let the pancake cook for another minute or so, lightly tipping to see when it’s golden brown.
- Move the pancake to a plate, and continue with the remaining pancakes.
- Add 2 pancakes to each plate (4 servings total), top with sliced bananas, chopped nuts, and some maple syrup. Serve hot.
Nutrition and Calories in Vegan Banana Pancakes
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