Authentic Vegan Banana Pancakes (20 Minutes)

Authentic Vegan Banana Pancakes #pancakes #banana #vegan | hurrythefoodup.com

This has been one of our longest recipes in the creation. We’ve been testing various ingredients and methods for weeks now, and it was hard to get these vegan banana pancakes exactly how we wanted them. But we did, and not without a little help.

Tasty, fluffy pancakes without eggs and are difficult to make. They tend to go soft and ‘boring’ in the middle, and they’re usually a pretty poor substitute for real pancakes.

We perfected these 2 Ingredient Banana and Egg Pancakes last year, and followed it up with these ridiculously High Protein Cottage Cheese Pancakes earlier this year.
We love pancakes!

Authentic Vegan Banana Pancakes #pancakes #banana #vegan | hurrythefoodup.com

And we were having trouble making good pancakes without eggs and dairy. We tried many replacements – various starches, flax ‘eggs’ (flax seeds mixed with water), expensive flours, with varying results, but none really reached out to us. So we reached out.

We got some fantastic tips from fellow food bloggers, and we’re really grateful. So much of an awesome pancake is in the cooking. We learnt that to cook an amazing vegan pancake there are few must-dos, and they couldn’t be simpler. They are:Authentic Vegan Banana Pancakes #pancakes #banana #vegan | hurrythefoodup.com

  • Make sure the batter is smooth.
  • Keep the pancakes small and thick.
  • Cook on a low-medium heat. Don’t be tempted to go higher.
  • Use a non-stick pan.
  • Cook with a lid on.
  • Flip the pancake when the face-up side begins to bubble.

And that’s it. That’s all there is to it. By following those few easy rules you can have a pancake that tastes awesome alone or with a load of different topping possibilities, is fluffy and pancakey in the middle, is very healthy, and completely vegan.
Who’d have thunk it was so easy?

Authentic Vegan Banana Pancakes #pancakes #banana #vegan | hurrythefoodup.com

Health Benefits – Vegan Banana Pancakes

One serving = 2 pancakes

Where to start? Getting a banana down you is never going to hurt – just think of all that lovely fiber and potassium. Fiber makes the world (and our insides) go round – and most people fall well short of the optimal amount (1). Potassium lowers your blood pressure and is great for cardiovascular health. It is also believed to lower cramping in athletes (2).

Oats are awesome too – for a load of reasons – but the one I want to point out here is their blood-sugar stabilising properties.

Starting the day with a good blood-sugar balance is a reward your body will reap for the whole day. The magnesium contained in oats also cuts your risk of type 2 diabetes (3). Great little things really, aren’t they?
And finally, another very important health benefit of these vegan pancakes is one for the health of all those animals not involved. Yep, no animal product even gets close to these delicious banana pancakes. Everyone’s a winner!

4.52 from 33 votes
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Authentic Vegan Banana Pancakes

Authentic Vegan Banana Pancakes. Ready in 20 minutes. Complete with easy to follow cooking instructions compiled by the best vegan pancake makers around!

Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 pancakes
Calories 572 kcal
Author HurryTheFoodUp

Ingredients

Instructions

  1. Put all the items into a large bowl and blend them using a hand blender.

  2. Spray or drizzle oil in a non-stick pan, and spread around with a paper towel. Heat on a low-medium heat (don’t go higher!).
  3. Pour in a small amount of the batter. The pancakes should be small and thick (see our pics for an idea).
  4. Pop a lid on and let the pancake cook gently. When the side facing you starts to bubble, the other side is done. Time to flip! A spatula is easiest.
  5. Once flipped, let the other side cook too. Have a peek at the underside using the spatula after a minute or so. When it’s nice and brown (but not burnt!) it’s ready. Woo!
  6. Repeat. If you have a large pan then it’s possible to cook two or three small pancakes at the same time. Alternatively, if you’re feeling particularly flash then you can cook with two pans at the same time too. Serve straight away or stack the pancakes on a plate in a warm oven ‘til you’re ready to eat.

Recipe Notes

Thanks to The Vegan 8, The Big Man’s World, Cadry’s Kitchen, Feasting on Fruit, Veggies Inspired Journey, Healthier Steps, and Veggies Don’t Bite for all your input on how to make vegan pancakes awesome! Your tips helped out a lot, we really appreciate it.

 

148 comments

  1. Those pancakes look absolutely luscious. Having some family over this weekend for brunch and I can’t wait to wow them with these! Thanks for sharing.

  2. These look so tasty!! Your pictures are gorgeous and I want to grab a fork and jump through the computer screen to dig in! So glad all of our input helped you along the way to these perfect banana pancakes! I’m thinking pancakes for dinner might be in order! 🙂

  3. Oh how I wish I would be waking up to that beautiful stack of pancakes tomorrow morning. Love that you tested many different ways (tough job, right?). Seems to me you landed right on the money!

  4. I’m drooling here! The stack looks so darn delicious. I love the trick with the lid! So handy

  5. I am always on the hunt for easy vegan pancakes and these look pretty amazing!! Can’t wait to try them out this weekend! Beautiful pictures, too! 🙂

  6. Looks delicious! I love adding vanilla and almond extract to my pancakes for an extra boost of yum!

  7. I use banana or applesauce to replace the egg in my vegan pancakes and they are so light and fluffy. These look great! I’m so happy you mastered them. 🙂

  8. They look great guys! Now I’m hungry for pancakes! Now you need to create some perfect non-banana pancakes, haha, for all the people who don’t like bananas 🙂 I’ve noticed a lot of people use bananas in vegan pancakes but I don’t like bananas sadly :(, so that’s why I had to work hard to come up with perfect fluffy, NON dense pancakes and starch ultimately is the magic (being gluten-free especially). I will share these with my brother who loves bananas! They look beautiful!!

  9. Wow! Now that’s a stack of pancakes!! These look beautiful and delicious!

  10. I love the simplicity of this recipe! Need to definitely make these:) Pinning!

  11. Oh. my. god. Stop. These look too delicious!!! Love your tips on making vegan pancakes live up to their yummy potential too. Pinned!

  12. Banana banana banana banana banana <—– quote from a System of a Down song. Beautiful song, even more beautiful recipe!! 🙂

  13. Awesome looking banana pancakes! Who needs eggs and dairy eh?

  14. Easy, tasty and healthy too? Count me in! I love oats in pancakes!!

  15. I love pancakes. Cant believe that these are vegan and actually healthy. Gonnna try it soon 🙂

  16. I like all your tips! Pancakes are one of those things that can be really difficult to perfect if you don’t know all the right techniques. Your pictures look fab, too!

  17. I love how quick these cook up. Totally doable on a school day. I am pinning for later!

  18. They look so perfect. Do you think I can use GF flour in place of the whole wheat flour?

    • Hi Christine! Thanks so much for the props 😀
      Nope, I don’t think so. The gluten is a very important to make the pancake hold together.

    • I was a little discouraged by the comment of not making these gluten free. Although I can say that they come out delicious! Very fast and neat. Exactly what I wanted. I really would encourage you to try these!

  19. That’s it!!! I’m trying these. Thanks for the recipe and all the testing 🙂

  20. Oriana @Mommyhood's Diary

    This recipe is perfect for our family!! We’re not vegan but my daughter is allergic to eggs. They look fantastic. Pinning to try soon.

  21. you just cannot beat a tall stack of fluffy pancakes… these look perfect!

  22. Yummy! This looks amazing! I absolutely love banana pancakes! 🙂

  23. You had me drooling over these pics! Definitely making this soon!

  24. Great recipe. I´ve recently gone from vegetarian to vegan and banana pancakes was something that my mother made a lot when I was young. I´ll have to try this recipe for sure!

  25. I’ve made these twice this week : ) Love them and so easy to make. I followed the recipe except for using 1/3 cup chickpea flour as I was out of wholemeal. I used my Vitamix to blend all the dry ingredients and then added all the wet to blend about 1-2 mins more. Topped them with a smear of Earth Balance and small drizzle of organic maple syrup. Delicious! Next time I will add blueberries on top : )
    Thank you for this great recipe!

  26. These yummy and healthy pancakes are just the BEST!! Thanks for sharing. We have made them to perfection three times in 10 days. We use wholegrain oats and use our Blendec to get a smooth batter. We add baking powder to the mixture at the end.

    • Wow Suki, thanks so much for this awesome feedback!!! Great to hear you liked them, this recipe definitely took us some time to develop 🙂

      • We made them again today for the 4th time in 10 days ;-). They are that good and a great way to eat oats! This time, we used 2 Tbs chia seeds as recommended. Definitely the way to go since it vastly improves the texture and reduces pan greasing (not to mention the health benefits!!) Thanks again Howie.

  27. I’m loving all the vegan recipes you guys have put up…I’ve been vegan for more than a year now after being vegetarian all my life and am loving the change in diet! I have a few pancake recipes I love, but you can never have too many…plus I’m a ‘banana in my pancake mix’ type of person! Love your photographs!

  28. I’ve made these twice now and am so happy I found your recipe! They’re so easy to make, it’s awesome. Thank you so much!

    • Hi HitbyCoconuts (what a cool name!) ,

      wow, that’s sooooo great to hear! This recipe is definitely one that we are most proud of. It took us some time to get the texture and flavour of those pancakes just right. Thanks for the positive comment! 🙂

  29. Loll here it is hello does anyone know if I can make the batter and store it in the fridge for the next day for me to cook?

    • Hi Letesa,
      yes! In general batter of pancakes are fine until they turn gray, which happens after a couple of days 🙂
      Give the batter some time to warm up and you should be fine!

  30. Just made these and they are easy and delicious. My 5 and 7 year old loved them. Thank you for this amazing recipe.

  31. Annalise Parnello

    I can’t seem to get mine to cook all the way through, with or without the lid. I’ve tried varying thicknesses, too. Am I missing something??

    • They are still a little mushy inside you mean?
      – rather go middle to low heat
      – don’t skip the baking powder!

      Also, they will never be exactly like “classic” pancakes with eggs texturewise. But it’s fine if that’s not your aim.

      • We have been making these pancakes every week for the last three months or so. We have a ceramic hob and we ensure that the pan is well heated (at medium) when we start, then turned to low when the pancakes start browning too quickly. I suggest you cook the pancakes at a lower heat for slightly longer. The lid is a must, as are chia seeds and good baking powder! In my view, these are BETTER than the standard pancakes and my family and friends agree!!!!!!!

  32. Really great. Healthy, animal friendly, simple and tasty recipe – and good to find a use for over ripe bananas and the chia seeds that have been sitting in my cupboard for months! Delicious with walnuts and maple syrup, I can also see them accompanying a savoury meal too (like cornbread).

    I use a lot of online recipes and this one of the best, thanks so much.

    • Hi Helen!
      Awesome stuff! Hahhaah, yeees I know what you mean in regards to the chia seeds. Luckily they have a long lasting shelf life 😉
      Thanks so much for the props, really glad you liked these pancakes!!

  33. love them! easy to make and sooo delicious!

  34. Woah the serving size says 427 grams and the calories are over 700????!! How many calories are in one pancake?

    Confused… help!

    • Hi Logan!
      You’re completely right, that’s a massive number. I just double checked and found out that the chia seeds I picked were unrealistically heavy in calories. Apart from that everything looks fine. One serving is 2 pancakes though. I updated the recipe, thanks for pointing out! All in all those pancakes are heavy fuckers tho 😉

  35. I apologize in advance for this. I am confused by 0.3 cups of flour in this recipe. Really? I must not be too bright.

  36. Sorry, this recipe was not successful for me. The pancakes stuck badly to the pan and didn’t taste anything like pancakes.

    • Sorry to hear that, Sarah! Yes, vegan pancakes are a little more difficult to make than pancakes including eggs. You definitely need the right equipment for it too. 🙂

  37. I have newly become vegan, and was craving a good pancake! So I followed this recipe exactly and they turned out AAAAAMAZING! Even better than regular pancakes! Will definitely be using this on the regular! Thank you

  38. These are YUMMY! Thank you for posting. I used buckwheat flour.

  39. I love how you all comment on how great these sound when you have never made them. These stick so badly to the pan!!!!!! I went through two pans before deciding we’re having muffins. Vegan pancakes are a myth

    • Hi Ingrid,
      I see your point! Sorry about the confusion. Still, if you scroll down a little you find many users who tried and liked them. The pan sticking issue is difficult to solve from here, but overall I’m sure something went wrong on your end. I have pretty crappy pans in my kitchen and get them flipped all the time

    • Hi Ingrid (who thinks these vegan pancakes are a myth),

      We have been making these EVERY WEEK since we discovered them in November(?) 2015. It is our weekend treat.

      The trick is to use a non-stick pan with a lid, keep it at a medium heat and make sure you add the chia seeds. In my view, chia is a must-have ingredient!!

      FYI we use wholegrain oats and add a little extra soy milk to get the batter right. We also use a high speed blender (Blendtec)
      and I am sure this helps the binding and non-stick process.

      These pancakes are truly 5 STAR and I have passed it onto so many people.

      Don’t give up!! Good luck.

      Cheers
      Suki

  40. Just wanted to let you know I’ve been vegetarian/vegan for over 25 years and these are the first pancakes that I have made from scratch to actually taste amazing! I’ve tried recipe after recipe and I just happen to Google vegan banana pancakes yesterday because my son wanted them and they were absolutely delicious! Thanks! I will be adding this to my cooked vegan food collection

    • Hi Ingrid,
      yesss!! I know what you mean! I tried so many vegan recipes and I always had problems with them. Maybe it was also me, but yeah.
      To make these pancakes we really took our time and asked many vegan bloggers for their secrets. So glad it paid off 🙂

  41. Thanks for sharing this! My husband is picky and is not vegan. It’s hard being pseudo-vegan and cooking for him. I am so proud that he likes my pancakes more than standard pancakes.

  42. Hi, just made this recipe. They looked amazing, but had this really bitter baking powder taste – I used 2 teaspoons. Nobody else had this problem? Will have to cut down on them next time, but love the recipe otherwise! Great tips.

    • Hi Whyny,
      hmmm, it’s the first time I hear that, but yeah – too much baking powder can create a strange taste. I don’t think the recipe calls for too much though. I’ll make them again and focus on the baking powder. Thanks for pointing this out!!

  43. Hi there 🙂 do you think a food processor could be used instead of a hand blender?

  44. How thick is the batter supposed to be?? There are no pictures of that. It would be helpful considering my batter is thick to the point that it does spread at all when i literally have to shake it out of the 1/4 cup holder I’m using and then spread it with a spoon to make it look round in the pan. The batter tastes good but it’s not cooking through at all even though I’m sitting here for ten minutes waiting on low medium. There is no bubbling either. Please help so that I just didn’t waste double the recipe that I just made? FYI I used all of the indgrefients as listed. Although ground chia seeds not whole. Is that the problem?? Should I add more milk? If so how much?? What is the consistency supposed to look like?
    Thanks

  45. Can I substitute wholemeal flour with coconut flour? and if I can what would be the measurement?
    Thank you!

    • Hi Bibi,
      nope, that wouldn’t work well. The gluten of the wholemeal flour makes the pancake stick together. Coconut flour unfortunately is very dusty and your pancake will most likely fall apart.

    • You actually can but coconut flour takes up more moisture than other flours so you may need to increase the liquid content. You could add a small amount of chickpea flour with the coconut flour which will act as a binder just like egg.

      Ultimately you’ll need to experiment but it certainly can be done.

  46. Vegan pancakes are easy and some recipes consist of just 3 ingredients.
    Being vegan I’ve made pancakes many times.
    I made these and they turned out well but here’s what I did different:

    Added 1 tsp apple cider vinegar to milk and let curdle (create buttermilk).

    Sifted flour and baking powder together in a bowl and added 1/2tsp cinnamon (and I used brown rice flour which I believe makes the recipe GF).

    Pureed all other ingredients in a blender.

    Added wet ingredients to dry and whisked together until just combined.

    Out of habit I would never blend flour (I’m not GF so usually use wheat flour) because over agitating flour will activate the gluten and ruin the end result, creating a rubbery-ness and reducing fluffiness.

    Remembering that pancakes are literally a type of cake, the rules of baking still generally apply: don’t over beat, consider the leavening/acids/sugars and how they react together etc, don’t over cook, cook at the correct temp.

    So besides the changes I made to the recipe and instructions I also used a lid which I normally wouldn’t. I honestly couldn’t see or taste any difference in comparison to the pancakes I make every other time.

    So I can say that with the additions and modifications to the recipe I may have successfully turned your recipe into a GF recipe, it was moist, fluffy, soft, smooth, held shape and structure and you couldn’t tell it was vegan AND GF.

    • If I could upload a pic of the pancakes I made I would :/

      • It’s a cool functionality idea, but unfortunately not too easy to set up. Arr, actually, it would be so cool to have the pics from readers on the blog. Let me put it on my “investigation list”.

    • Toni! Wow, I do appreciate these kind of comments, thanks for your insights, seriously. I never worked with brown rice flour, but will definitely try it out soon. Honestly, I wouldn’t have thought it could cause a problem using the blender to make the batter when using wheat flour! It’s something I have to test myself 🙂

  47. I made these pancakes this morning, and, although I did not have a powerful enough blender to do the mixing for me, they were still delicious and I think they turned out perfect! Instead, I just blended my rolled oats separately so that they were a finer texture, then I mashed the oat flour with my banana until the mixture was as smooth as possible, then I added my liquid and seeds. Then, I thoroughly mixed my dry ingredients in a separate bowl. I added the wet to dry and folded them together until they were only just mixed. I let the batter sit while my frying pan heated up to let the baking powder activate and let the chia seeds get more gooey. Then, I fried them for 7 minutes on the first side and 8 minutes on the other side. To let one side a get a little crispier, I took the lid off for the last 2 minutes of cooking. My pancakes were golden brown and they went perfectly with a bit of peanut butter, vegan icing, and maple syrup! 🙂

    • It sounds like you absolutely nailed the technique there Brianna, thanks for sharing! I’m sure that will help many people without strong blenders – I broke my main one a while ago and was lost without it! Luckily I have a replacement now :). So glad you enjoyed the pancakes! I love them with peanut butter especially too!

  48. Can you clarify the 0.3 cups wholemeal? Seems i may be the only one confused. Is it 3 cups, 1/3 cup… Thanks

  49. Hey, am I missing something or have the bananas been accidentally missed off the ing. list? How much does this recipe require?
    Cheers!

  50. I’m an idiot – feel free to delete my previous comment, mod! Sorry to waste your time.

  51. Sooooooo delicious!! I make these every Sunday and they always turn out perfect! Much loved by me (vegan) and my non vegan family 🙂 Thanks for that great recipe! Reblogging on: https://keenoah.com/

  52. I love these pancakes!! they’ve been my sunday breakfast go to for months now. I want to try some different flavours though that won’t go well with the banana flavour, have you got any tips for how to debanana the banana pancakes without losing too much of the texture?

    • Ahhh, so great to hear that Jasmine!! 😀
      Hmmmm, honestly that sounds like a tough task. My suggestion for now would be to try an entirely different recipe that doesn’t call for a banana. Mayybe you find something suitable at thevegan8.com. Brandi already created many vegan pancakes that are very popular. Good luck! 🙂

  53. I would have loved to try this recipe but there are way too many ads on this site. Shame. Could barely load the page, and I have high speed internet.

    • Hey Jessica! Thanks for the feedback. That’s absolutely not how our site should be loading! Could you please tell us a little more? Were you on smartphone/tablet/pc? Which browser were you using – for example Google Chrome or Mozilla Firefox? Thanks!

  54. This was very nice! but I found the salt part was not nice – or maybe I added too much? Have to be careful with that.
    I also found it hard not to make the pancakes go darker brown – if I dont wait it doesnt stick enough to turn over, and if I do wait its much darker brown than your pictures. I kept it on low heat – but what to do??

    • Hi Kalyani! Really glad to hear enjoyed them, thanks! Perhaps a little too much salt was added – I can imagine that wouldn’t be nice! With regards to the cooking/browning – are you cooking with a lid on? That should shorten the time needed for it to harden and be ok to flip. I hope that helps!

  55. So glad to find this recipe! Confession: I’m not vegan… or vegetarian.. But I was looking for a nice, healthy, low-fat pancake recipe that didn’t use white flour or egg whites. The first time I made them, I used sprouted whole wheat flour. The second time, I used half oat flour, half sprouted whole wheat. I’m looking forward to the third time when I try all oat flour. (I might have a problem with making recipes as written the first few times.) For my purposes, I left out the chia seeds and sweetened the batter with stevia. Added a touch of maple extract and some pumpkin pie spice. I made a double batch yesterday so I could have a few days of breakfast/snacks prepped ahead of time. (Tip: Pancakes heated in the toaster taste so much better than if they are heated in the microwave.) This recipe is definitely a keeper for me!

    • Hey Emma! Haha no worries – non veggies and vegans definitely very welcome too 😉

      It sounds like you’ve really nailed your own version of the recipe – and thanks for the tips, I’m sure they will be very useful for many people. Glad you found us, cheers Emma! 🙂

  56. I followed the recipe and cooking instructions. Unfortunately, my pancakes were awful . The inside of my pancakes were raw. I used a lid, lowered the flame when pancakes were brown, spread batter, nothing worked.

    • That’s a bummer! There is not much else for us to do than endure your devastating review. Though I’d like to ask you one thing: If you find a vegan pancake that meets your requirements, could you share it with us, please?

  57. It’s a good recipe indeed, thanks! Love the colour, structure and taste! I use buckwheat flour and that makes really good pancakes too.

  58. Would this work using a normal blender or food processor rather than a hand blender? Thanks!

  59. I tried your recipe twice. The first time I used whole wheat pastry flour and omitted the salt. Everything else I did exactly. The oats did not blend up enough and the batter was lumpy and the taste was a little off (maybe due to old flour). Not to be discouraged I tried again. This time used my counter top blender, put the oats in first and turned them to flour, added the other ingredients but used buckwheat flour instead of whole wheat, blended longer so the batter was super smooth. These turned out better. The low heat and covered cooking are the secret. All my other attempts at vegan pancakes have failed) I made half the recipe each time and made my cakes quite small so the yield was six little cakes. These were/are awesome. Not too sweet and great even cold with nut butter, dessert hummus, or fruit jam on top. Thanks for developing the recipe and sharing.

    • Thank you for the feedback Anne, and awesome that you didn’t give up after the first attempt! Vegan pancakes can indeed be a bit tricky. Really glad you’re enjoying them, and thank you for the cooking tips – I’m sure others will find them helpful too! 🙂

  60. Could this recipe work using quick oats instead of rolled oats?

  61. Mine were a colossal failure as far as pancakes were concerned. After trying two pancakes and not being able to flip them or get them out of the pan, I put the rest of the batter in an 8 x 8” pan and baked it in the oven. Double recipe minus two failed cakes – took 30 minutes to bake at 350 degrees, and looks like it turned out well. Like one of my kids said, the messy pancakes that were scraped out of the pan just tasted like banana oatmeal, so we like the taste; they just don’t work to cook up like pancakes.

    • Ah, I’m sorry to hear that Cindy! They do take a little practice to get right. The oil, a good quality pan, keeping them small, and cooking with a lid on are all very important! I’m glad they still tasted good though 🙂

  62. What alternative could I use to rolled oats

  63. I love this recipe. I’ve tried it a few times and like others the middle stayed a little raw so what I did was mix the rolled oats in the dry container of my vitamix to make flour and used that for the rolled oats and also used the ground oats to replace the flour, added a little more soymilk to make the batter runny.
    Also added cinnamon, vanilla, and chopped walnuts and hit a wowza! So simple and so delicious! Thank you for this recipe!

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