If you like banana bread, then you’ll love these vegan banana pancakes! They’re lightly sweet, thick, fluffy, and filled with yummy banana flavor.
This stack of vegan banana pancakes pretty much sums up my ideal Saturday morning. Except, well, I don’t eat 7 pancakes on my individual plate, but Jack would if I put them in front of him. Portion control aside, if you have ripe bananas hanging around, give these vegan banana pancakes a try! They’re easy to make in one bowl, and they’re thick, fluffy, and full of yummy banana flavor. I think you’re going to love them!
Vegan Banana Pancakes Ingredients
- Bananas, of course! You’ll need one large or two small ripe bananas to make this recipe. The spottier, the better! There’s no added sweetener in this recipe, so you want your bananas to be nice and sweet.
- Ground flaxseed + water – They take the place of the egg that you’d find in a traditional pancake recipe, helping bind the pancake batter together.
- Extra-virgin olive oil – Or a neutral oil of your choice. You’ll add some to the batter and use more for greasing the pan.
- Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
- Almond milk – Or another milk you like! My homemade oat milk would work well here too.
- Whole wheat pastry flour and oat flour – They pack this recipe with a whole grain punch, and they give the pancakes an amazing soft texture.
- Baking powder and baking soda – They help these vegan pancakes rise.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Change Up These Vegan Banana Pancakes!
I love this vegan banana pancake recipe as written, but don’t hesitate to make it your own! Fold a scoop of chocolate chips or blueberries into the batter, or try a different mix of spices. A dash of cardamom or ginger would be a lovely addition here.
Have fun playing with the toppings, too. I often go for sliced bananas and classic maple syrup, but so many other toppings would also be delicious. Here are a few ideas to get you started:
- Slather the pancakes with peanut or almond butter.
- Dollop them with vegan yogurt and sprinkle them with homemade granola.
- Top them with fresh berries and/or toasted nuts.
Let me know what variations you try!
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana, about 1 large
- 2 tablespoons extra-virgin olive oil, more for brushing
- 1 teaspoon vanilla
- ¾ cup + 2 tablespoons almond milk, more if needed
- 1½ cup whole wheat pastry flour*
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- heaping ¼ teaspoon sea salt
- Maple syrup, banana slices, pecans, for serving
In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, sliced bananas, and pecans, if desired.