Naturally sweet, these Vegan Banana Pancakes are delicious without maple syrup. Made with pantry staples they are quick and easy to make.
These Vegan Banana Pancakes have a soft and fluffy texture. They taste like banana bread but in pancake form.
You don't even need maple syrup because they are so sweet! Serve them with almond butter cream and raspberry compote for some added flavor and nutrients.
You could also serve them with Chocolate Coconut Almond Butter for a chocolaty flavor.
Add a side of Tofu Bacon for a more complete meal.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Gluten-free all-purpose flour: I used Bob's Red Mill all-purpose gluten free flour. Use your favorite.
- Baking powder and baking soda: Make the pancakes light and fluffy.
- Salt: Enhances flavors and adds flavor.
- Maple syrup: Adds a sweet maple flavor. You could also use agave syrup, date paste or your favorite sweetener.
- Unsweetened almond milk: I used almond milk but you could also use oat milk, cashew milk, soy milk, or another non-dairy milk.
- Banana: Binds the pancakes and adds flavor. Use ripe bananas.
- Vanilla extract: Enhances flavors and adds flavor.
- Almond extract: Adds a cherry flavor. You don't have to put it in.
- Salt: Enhances flavors and adds flavor.
- Vegan butter: To cook the pancakes. Adds a rich buttery flavor.
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🔪 Instructions
- Vegan Banana Pancakes: In a bowl mix dry ingredients.
- Add wet ingredients and mix well.
- Heat griddle or frying pan on medium heat. Melt vegan butter or add coconut oil spray to skillet.
- Ladle batter onto skillet to make a pancake. Add more batter to form another pancake or two, keeping them spaced apart.
- Cook until bubbles form, flip with a spatula, and cook the other side.
- Almond Butter Cream: Mix almond butter and maple syrup. Add water to thin to desired consistency.
🥡 Storage
Store them in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Reheat the leftover pancakes in the microwave by covering them with a damp paper towel at 10 second intervals. If you're cooking for a large group, keep them in the oven at 200 ° until ready to serve.
❄️ Can I Freeze These?
Yes you can. Freezing and reheating them doesn't change their taste or texture.
Just make sure to separate the pancakes with plastic wrap or parchment paper so they don't stick together.
💭 Tips
- Even if you are using a nonstick skillet you will still want to use vegan butter or coconut spray. It will help the pancakes from sticking and it adds flavor.
- If using almond extract, taste after ¼ teaspoon to see if that's enough for you. Some people find the flavor to be a bit strong. You can also leave it out.
📖 Variations / Additions
- Peanut butter
- Chocolate chips
- Cacao powder or cocoa powder
- Blueberries
- Matcha green tea powder
- Vegan marshmallows
- Cinnamon, nutmeg, cardamom
🍓 Toppings
- Maple syrup
- Raspberry compote
- Berries
- Sliced banana
- Almond butter cream
- Coconut chips or shredded coconut
- Chocolate chips
🥞 Other Vegan Pancakes
🎥 Video
These vegan pancakes are a perfect brunch treat!
I originally posted this recipe February 28, 2015. I added new photos, text, and a video when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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📋 Recipe
Vegan Banana Pancakes
Ingredients
Almond Butter Cream
- ½ cup almond butter
- 1 cup maple syrup
- Raspberry Compote
Banana Pancakes
- 1 cup gluten free all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons maple syrup or agave syrup
- 1 cup unsweetened almond milk
- 1 banana
- 1 teaspoon vanilla extract
- ¼ - ½ teaspoon almond extract (optional)
- Vegan butter or coconut oil spray
Instructions
- Almond Butter Cream: Mix almond butter and maple syrup. Add water to thin to desired consistency.
- Banana Pancakes: Mix dry ingredients. Add wet ingredients and mix well.
- Heat griddle or frying pan on medium high heat.
- Add vegan butter. Ladle about ¼ cup batter onto pan. Add 1 or 2 more pancakes depending upon the size of your pan.
- Cook until bubbles form, and the undersides are golden brown.
- Flip pancakes and cook on the other side.
- Serve with almond butter cream and raspberry compote.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Nancy says
I love the addition of banana and an almond butter sauce! Yum!
Willow Moon says
Thanks Nancy!