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
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! 🙂
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!
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!
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! 🙂
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:
Ah, so cool the banana pancakes turned out great, Iris! Auch vielen Dank, dass du unser Rezept für deinen Blog nachgebacken hast 😀
I’m an idiot – feel free to delete my previous comment, mod! Sorry to waste your time.
It happens to the best of us! Love your forum names 😀
Hey, am I missing something or have the bananas been accidentally missed off the ing. list? How much does this recipe require?
Cheers!