Because I know there are so many families with someone who’s on an egg-free or dairy-free diet, these Vegan Banana Pancakes hit all the right notes of deliciousness, without any of the worries about allergens! (They’re also a great option if you simply run out of eggs.)
Vegan Banana Pancakes
Making banana pancakes without eggs or dairy is easier than you might realize. Banana is a great binder all on its own, so there’s not much you need to do to the batter to get it to hold together well. My kids (who don’t have any allergies but who do have very many opinions about food!) love these pancakes.
TIP: We often eat them for dinner when I’m out of steam to make something more complicated—or for breakfast when we want a filling, yet healthy meal.
Ingredients You Need
To make these banana pancakes you’ll need:
- very ripe banana
- buckwheat or whole wheat flour
- ground flaxseed
- vanilla extract
- neutral oil
- baking powder
TIP: You can use nondairy milk if you prefer.
Here’s a look at the process involved in making these pancakes. Scroll down to the bottom of this post for the full recipe.
- Add all ingredients to a blender except the flour.
- Blend until smooth.
- Stir in the flour to combine.
- Cook in a nonstick or cast iron skillet.
- Serve immediately and repeat with the rest of the batter.
TIP: See the recipe at the bottom of the post for the full information.
Can I make this recipe without a blender?
Totally. Simply mash the banana well with a potato masher or a fork. Stir it together with the rest of the ingredients and cook the pancakes as directed. I like to use a blender since it gets the banana super smooth, but it’s possible to make them without one!
Vegan Banana Pancakes Gluten-Free
To make these banana pancakes without gluten, I like to use buckwheat flour. It’s rich in nutrients including protein and fiber and is readily available at most grocery stores. (I live in a small town and I can get it at both of our regular stores.)
Which nondairy milk is best in these pancakes?
I recommend using a plain, unsweetened nondairy milk so you can control the added sugars and the vanilla flavor. But, if all you have it a vanilla milk, that will totally work!
Flourless Banana Pancakes
To make these Vegan Banana Pancakes without flour, you can use the buckwheat flour mentioned above (buckwheat is technically a grass!) or use oat flour—which you can buy or make yourself by grinding oats into a powder in the food processor or blender.
Tips for Making the Best Vegan Banana Pancakes
- Use very ripe bananas with brown spots for the best flavor.
- Let the batter sit for a few minutes before you start cooking.
- Spread the batter thinly to ensure that the centers cook through.
- To store: Let them cool and store in an airtight container in the fridge for up to 3 days. Or in the freezer in a zip top freezer bag for up to 3 months. Warm a few pancakes at a time, spread into a single layer on a heat-safe plate, for 15-30 seconds.
- To make these gluten-free, use buckwheat flour.
I’d love to hear if you try this recipe, so please leave your feedback below!Print
With naturally sweet flavor and a simple method, these pancakes are a favorite Sunday staple in our house. (I sometimes even hide a few bananas on the top of the fridge to ensure we have super ripe ones ready!)
- Add all ingredients to a blender except the flour. Blend until smooth.
- Stir in the flour to combine. Let sit for about 5 minutes.
- Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out 1/4 cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about 1/2-inch thick. Let cook about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
You can add a handful of chocolate chips to the batter if you like.
Use very ripe bananas with brown spots for the best flavor.
Let the batter sit for a few minutes before you start cooking.
Spread the batter thinly to ensure that the centers cook through.
To store: Let them cool and store in an airtight container in the fridge for up to 3 days. Or in the freezer in a zip top freezer bag for up to 3 months. Warm a few pancakes at a time, spread into a single layer on a heat-safe plate, for 15-30 seconds.
To make these gluten-free, use buckwheat flour.