Authentic Vegan Banana Pancakes (20 Minutes)
- Updated on Nov 04, 2015
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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!
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:
- 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?
Health Benefits – Vegan Banana 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!
Ingredients
- 1 cup rolled oats
- 1 cup soy milk (or your fave non-dairy)
- ⅓ cup wholegrain flour
- 2 tsp baking powder
- Salt to taste
- 1 medium banana (ripe)
- 2 tbsp chia seeds
- 2 tsp coconut oil (or vegetable oil work great)
Instructions
- Put all the items (except the oil) into a large bowl and blend them using a hand blender.
- Put your oil in a non-stick pan, and spread around with a paper towel. Heat on a low-medium heat (don’t go higher!).
- Pour in a small amount of the batter. The pancakes should be small and thick (see our pics for an idea).
- 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.
- 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!
- 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.
NOTES
- Make-ahead? Yes, either just the batter or the pancakes themselves.
- Freezable? Yes! Again, either the batter or the pancakes.
Nutrition
Comments
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179 comments
I feel sad I only found this recipe just now. These pancakes are the best. They stay together soooo well and taste is awesome. THANK YOU!
Woohoo! Great to hear, Nancy. Well, better late than never, right? 😀
Really easy to do and super yummy! Definitely will do again!
Served them with maple syrup, strawberries with lemon juice and more banana 🙂
I kept the heat at 4 (out of 12), and yet they burned before they could cook through and stuck badly to the pan. Ended up throwing out the whole batch, so disappointed…
My heart is bleeding reading your comment 🙁
Something must have gone really bad, I’m sure! Sorry to hear you had to throw out your batter..
hmm, I blended mine in a nutribullet and it was very, very thick. I added enough soy milk to thin them out and the flavor was good, but the texture was dense and mushy. No sticking though. I am trying to figure out what I did wrong. If anyone has any input I’d love to hear it. Thanks!
Hi Laura! Thanks for the question. It’s hard to say exactly what happened – first, just to double check – did you use baking powder? That definitely helps. My theory is that it could be the nutribullet – perhaps it was just too strong, and did something to the oats. Also, the pancakes will never be quite as ‘fluffy’ as regular ones without eggs!
Just made them this morning – so tasty! I added a bit of vanilla and tiny bit of sugar and used wholemeal bread flour for the first time. Very very tasty!
Yay, cool Kesha! It’s awesome to see the vegan pancakes getting some love, they’re a staple here these days
hey dave,
Are you willing to send pancakes to my house?
We could skip the grocery shopping than.
Well in theory, yes. But they’ll probably be cold. And if the Royal Mail have anything to do with it, then mangled too!
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!
That sounds great, Colleen! And thanks for the tips, I’m sure that will help lots of others! Yummy yummy.