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
hello, just wanted to confirm,does one pancake equal 231kcal?
Exactly! One pancake equals 231kcal! Enjoy it 😉
Hi, thanks for the recipe. I’m confused about calories info for 1 serving, it says it’s 572 calories per serving.
Ingredients for 1 serving are these:
20 g rolled oats
62.5 ml soy milk (or your fave non-dairy)
8.75 g wholemeal flour
0.5 tsp baking powder
0.25 pinch salt
0.25 ripe, med-sized banana
0.5 tbsp olive oil (or coconut oil work great)
0.5 tbsp chia seeds
How is that 572 kcal? What am I missing. Sorry for these questions but I’m on a restrictive diet and I have to watch my calories intake.
Best regards, Any
Hi, you were completely right, there was a mistake in there somewhere! I’ve updated everything now. Thanks for bringing it to our attention!
Can I use almond milk in place of soy milk?
Absolutely!
Can these be frozen?
Hi Mary! Sorry for the slow reply. We’ve never actually tried freezing these ones (but have frozen other pancakes successfully). Please feel free to be the pioneer in this case and let us know!
I made this for breakfast and were a bit with my two year old and I, tha KS
You’re more than welcome, Shae! A fun breakfast together sounds perfect!
Was a little disaster for us….. Didn’t have a non stick pan but it usually doesn’t affect my recipes :/
Oh no! I’m sorry to hear it, Alex. I think the no non-stick was probably a big issue – we did a lot of testing with the recipe and non-stick really was important for good results!
These pancakes are delicious! The texture is amazing too. Moist inside with crisp outside. Cooked in coconut oil. Added vanilla extract. The recipe only made four but but two people that was enough.
Yay! Glad they hit the spot, Cassi. Thanks for writing, you’ve made me hungry for them again now 😀