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
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.
No way!! This is one of the best compliments we’ve received so far. So glad you hubby likes them 🙂
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 🙂
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
Well I’m a different Ingrid then the one above and I had no problems with these pancakes whatsoever! I’m the Ingrid that gave you a raving review
That is sooo cool!! Hear that other Ingrid? These pancakes are great 😀
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
These are YUMMY! Thank you for posting. I used buckwheat flour.
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
Awesomesauce!!! 😀 Soo good they turned out well. All the best on your new vegan journey!
If you like to meet some more vegetarians/vegans, join our veggie support group 😀
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. 🙂
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.
Hi Evelyn,
you’d like to know how much it is? Like One third of a cup 🙂