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)
- â…“ 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
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 😉
Thanks Howie that makes more sense..I was like there is no way I have been consuming that amount of calories in just a couple little fluffy pancakes 😉
They’re amazinggggggggg btw!
Awesomesauce!! 😀
Glad you liked them, Logan!
love them! easy to make and sooo delicious!
Thanks Arni! We agree, these vegan pancakes rock in every way!
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!!
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!!!!!!!
Wow, that really is a streak!! Thanks for these excellent tips, will add chia seeds more often now as well!! They are pretty awesome.
Thanks for sharing you and your family/friends liked them 🙂
That’s awesome to hear Suki! Really pleased you all like them so much!
Just made these and they are easy and delicious. My 5 and 7 year old loved them. Thank you for this amazing recipe.
Woah, that’s awesome!! Thanks for letting us know, Monique 🙂
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!
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! 🙂