Fluffy Vegan Banana Pancakes

Why Make This Recipe

Fluffy Vegan Banana Pancakes are a delightful breakfast option that everyone can enjoy, whether you follow a vegan diet or not. These pancakes are not only delicious but also super easy to make. The comforting sweetness of ripe bananas adds a rich flavor and natural sweetness, while the fluffy texture ensures that each bite is satisfying. They are perfect for a cozy weekend brunch, holiday mornings, or even a quick weekday breakfast. Plus, they can be made with pantry staples, making them convenient for any home cook.

How to Make Fluffy Vegan Banana Pancakes

Ingredients

• 1/2 cup mashed banana (about 1 medium banana)
• 1 cup soy milk
• 2 tablespoons canola oil
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon cinnamon

Directions

1. Mash the Banana
   Begin by selecting a ripe banana. The riper the banana, the sweeter your pancakes will be. In a medium bowl, mash the banana using a fork or a potato masher. Aim to get about 1/2 cup of mashed banana.

2. Mix Wet Ingredients
   To the mashed banana, add 1 cup of soy milk, 2 tablespoons of canola oil, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Use a whisk to blend everything together until it is well combined and smooth.

3. Combine Dry Ingredients
   In a separate bowl, measure out 1 1/2 cups of all-purpose flour. Sprinkle 1 tablespoon of baking powder, 1/2 teaspoon of salt, and, if you like, 1/2 teaspoon of cinnamon on top of the flour. This will help in evenly distributing the baking powder and other dry ingredients when mixed with the wet ingredients.

4. Mix the Batter
   Slowly add the dry ingredients into the bowl with the wet mixture. Use a wooden spoon or a spatula to gently mix everything together. Be careful not to overmix. The batter should be lumpy, and that’s perfectly fine.

5. Heat the Griddle
   Preheat a large griddle or non-stick pan over medium-high heat. You can check if the pan is ready by sprinkling a few drops of water on it; if they sizzle and evaporate, then you’re good to go.

6. Cook the Pancakes
   Once the pan is heated, drop about 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on the surface, which will take about 2-3 minutes. Once you see bubbles, it’s time to flip! Cook for an additional 1-2 minutes or until the other side is golden brown. Repeat this process with the rest of the batter.

7. Serve and Enjoy
   Serve your fluffy pancakes right away! Top them with vegan butter, a drizzle of pure maple syrup, and extra sliced bananas if you desire. They can also be served with fresh berries, chopped nuts, or a sprinkle of powdered sugar to add an extra touch of sweetness.

8. Storage Tips
   If you have leftover pancakes, they freeze well. Simply let them cool, then stack them in an airtight container and place them in the freezer. When you’re ready to enjoy them, reheat them in the microwave or toaster until warm.

How to Serve Fluffy Vegan Banana Pancakes

Fluffy Vegan Banana Pancakes are versatile and can be served in various ways. Here are some ideas to enhance your breakfast experience:

• With Fruit: Add sliced strawberries, blueberries, or even candied pecans on top for a fruitier twist.
• Nut Butters: A spread of almond butter or peanut butter can elevate the flavor while adding more protein.
• Whipped Toppings: If you want a creamier texture, consider topping with coconut whipped cream or a dairy-free yogurt alternative.
• Chocolaty Delight: Drizzle some melted vegan chocolate or sprinkle vegan chocolate chips for a deliciously decadent treat.

Enjoying your pancakes with a warm cup of coffee or herbal tea can also add to the overall breakfast experience.

How to Store Fluffy Vegan Banana Pancakes

Storing your pancakes properly will keep them fresh and delicious. Here’s how to do it:

• Refrigeration: If you plan to eat the pancakes within a few days, place them in an airtight container and store them in the refrigerator. They can last up to 3 days when refrigerated.

• Freezing: For longer storage, let the pancakes cool completely. Then, stack them with parchment paper in between each pancake to prevent them from sticking together. Place them in an airtight freezer bag or container. They can be stored in the freezer for up to 2 months.

• Reheating: To reheat, simply pop them in the microwave for about 30-45 seconds or toast them until warmed through. If frozen, it’s best to thaw them overnight in the fridge and then reheat.

Tips to Make Fluffy Vegan Banana Pancakes

1. Choose Ripe Bananas: The riper your bananas are, the sweeter and more flavorful your pancakes will be. Look for bananas that have brown spots, as these are the sweetest.

2. Don’t Overmix: Mixing the batter until it’s smooth can lead to dense pancakes. Keep your batter slightly lumpy for a lighter texture.

3. Check Your Baking Powder: Outdated baking powder can lead to flat pancakes. Always check the expiration date or perform a simple test by adding a bit to warm water. If it fizzes, it’s good to go!

4. Use Non-Stick Cookware: A good non-stick skillet or griddle makes it easier to flip the pancakes and prevents them from sticking.

5. Portion Control: Using a measuring cup to pour the batter onto the griddle will give you even-sized pancakes that cook uniformly.

Variations

While the basic recipe is delightful on its own, there are many ways you can modify it to suit your taste or dietary needs:

• Add Chocolate Chips: For a sweet tooth fix, fold in some vegan chocolate chips right before cooking.

• Nutty Version: Add chopped nuts like walnuts or pecans to the batter before cooking for an added crunch.

• Peanut Butter Banana: For those who love peanut butter, adding a tablespoon of creamy or crunchy peanut butter to the batter gives it a nice twist.

• Pumpkin Spice: Replace half of the banana with canned pumpkin puree for a fall-inspired pancake flavor, and add a pinch of nutmeg or ginger.

FAQs

Can I use a different type of milk?

Yes, you can use any plant-based milk instead of soy milk, such as almond, oat, or coconut milk. Each will add its unique taste to the pancakes.

What if I don’t have baking powder?

You can substitute baking powder with baking soda, but be sure to add an acid like lemon juice or vinegar (1 tablespoon) to the wet ingredients to activate it.

Can I make these pancakes gluten-free?

Yes! You can easily substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best results.

How many pancakes does this recipe make?

This recipe will generally yield about 6-8 pancakes, depending on how big you make them.

What can I serve as a topping besides maple syrup?

You can serve these pancakes with a variety of toppings, including fresh fruit, coconut whipped cream, vegan yogurt, or nut butter for a creamier, more indulgent flavor.

Fluffy Vegan Banana Pancakes are not just a breakfast choice; they’re a sweet way to start your day. Whether for a special occasion or just a simple morning treat, this recipe promises comfort, ease, and deliciousness in every bite. Enjoy making and sharing this delightful dish with family and friends!

Fluffy Vegan Banana Pancakes

Print Recipe

These Fluffy Vegan Banana Pancakes are a delightful breakfast option that combines the comforting sweetness of ripe bananas with a classic fluffy texture.

• Author: lila-monroe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6-8 pancakes 1x
• Category: Breakfast
• Method: Griddling
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1/2 cup mashed banana (about 1 medium banana)
• 1 cup soy milk
• 2 tablespoons canola oil
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon cinnamon

Instructions

1. Mash the banana in a medium bowl using a fork or potato masher.
2. Add soy milk, canola oil, sugar, and vanilla to the mashed banana and whisk until smooth.
3. Measure 1 1/2 cups of flour in a separate bowl, and sprinkle baking powder, salt, and cinnamon on top.
4. Combine the wet and dry ingredients gently, mixing until just combined; the batter should be lumpy.
5. Preheat a large griddle or non-stick pan over medium-high heat.
6. Drop about 1/3 cup of batter onto the griddle for each pancake and cook until bubbles form, about 2-3 minutes.
7. Flip and cook until the other side is golden brown, about 1-2 minutes more.
8. Serve immediately with your favorite toppings.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition

• Serving Size: 1 pancake
• Calories: 220
• Sugar: 6g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 0.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan pancakes, banana pancakes, breakfast recipes, easy pancakes, fluffy pancakes