Delicious Vegan Banana Pancakes

Who says vegan pancakes can’t be light and fluffy? These vegan banana pancakes are perfect for a luxurious Sunday breakfast. The banana flavor is subtle and not overpowering. They are easy to make, and you can even prepare the dough ahead, so you can quickly make these pancakes fresh for breakfast. Serve them with fresh fruits, nuts, and maple syrup. You will be in breakfast heaven!

Ingredients for making Vegan Banana Pancakes:

• Oat milk
• Ripe bananas
• Sugar
• Neutral oil (Peanut or canola)
• All-purpose flour (Use an all-purpose gluten-free flour to make GF)
• Dried yeast
• Baking powder
• Salt
• Optional: cinnamon

Toppings of your choice: Fresh banana, apple sauce, walnuts, blueberries, lots of maple syrup, and shredded coconut are my go-to!

Making pancakes vegan is super easy. To bind the pancakes together, we will use bananas. They will give the pancakes a delicious texture and a mild sweetness. I like using oat milk when using banana pancakes, but other plant-based milk substitutes will work as well. To get these pancakes deliciously light and fluffy, all-purpose flour, baking powder, and yeast is my combination of choice. You can use an all-purpose gluten-free flour if you want to make this recipe gluten-free. Preparing the batter a bit ahead and giving the yeast time to grow gives these pancakes that certain something.

It is like with banana bread when making these pancakes: The riper the bananas, the better. Mine were still a bit too hard, so i quick-ripened them in the oven. They look a bit weird like that, but it works perfectly fine for these kinds of recipes.

How to make Vegan Banana Pancakes:

Preparing the Dough:

Making these vegan banana pancakes is super easy. Firstly, mash the banana with a fork. Add the flour, dried yeast, sugar, and oil. Whisk in the soy milk until you have a delicious soft batter. Add the baking powder, salt, and cinnamon if you want to add some extra flavor.

Cover the bowl and let the dough rise for about 45 minutes. The dough should have doubled in size and look nice and airy.

Once risen, you also rest the dough in the fridge overnight to make these banana pancakes the next morning.

Cooking the Pancakes:

Heat a large pan to medium-high heat. Add neutral cooking oil and use about one ladleful of the airy batter. You can sprinkle them with some additional sugar if you want some extra caramelization. Cover the pan and let the pancakes cook until they are bubbly and the top looks somewhat cooked as well. Getting the temperature right requires a bit of feeling. Ideally, the bottom side will be nicely golden brown when the pancakes are ready to be flipped.

I like to make a staple of the pancakes on a plate and keep them warm in the oven before serving them.

And that’s all there is to making these delicious vegan banana pancakes. Now, you can serve them with the toppings of choice. Seasonal fruits, nut butters, (lots of) maple syrup, nuts, jams, or even savory toppings: There are so many delicious options! Let me know how you enjoyed these pancakes in the comments below!

FAQ:

Some more Breakfast Recipes:

• Sweet rice porridge
• Vegan banana bread
• Vegan French toast with caramelized apples
• Peanut butter overnight oats
• Sweet pull apart bread
• Vegan persimmon tarts

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