Whether you’ve simply run out of eggs or are intentionally looking for vegan recipes, these Vegan Banana Pancakes hit all the right notes of deliciousness. They are packed with nutrients, are seriously fluffy, and have a perfect burst of banana flavor.

vegan banana pancakes on pink plate

Vegan Banana Pancakes

Making banana pancakes without eggs or dairy is easier than you might realize—and it’s such a handy option if you run out of eggs, have allergies or intolerances in the house, or are eating (or feeding) vegans. 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.

These are flavorful, moist pancakes great for babies, toddlers, and older kids, too.

My kids (who don’t have any allergies but do have many opinions about food!) love these pancakes. They’re so fluffy and packed with banana flavor.

We often eat them for dinner when I’ve run 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:

ingredients in vegan banana pancakes
  • Very ripe banana: Ripe banana ensures these have deliciously sweet banana flavor.
  • Buckwheat or whole wheat flourBuckwheat flour is a nice option to make these without gluten and is really nutrient-dense. If you only have whole wheat flour, see the Notes at the end of the recipe for tips.
  • Ground flaxseed: Look for this near other seeds or in the cereal aisle of your supermarket, depending on where you shop.
  • Vanilla extract
  • Cinnamon
  • Neutral oil: You can use canola oil, vegetable oil, melted coconut oil, or avocado oil.
  • Baking powder
  • Milk: Use nondairy milk here to make these vegan.

Step-by-Step Instructions

Here’s a look at the process of making these pancakes so you know what to expect. Scroll down to the end of this post for the full recipe.

how to make vegan banana pancakes step by step in a grid
  1. Mash the banana very smooth with a fork. Try to get out as many big lumps as you can for the best final texture.
  2. Stir together the dry ingredients in a medium bowl. This evenly distributes the spices and leavening.
  3. Stir in the banana and the remaining wet ingredients to make a smooth, thick batter.
  4. Warm the oil in a nonstick pan and add batter. Add a few extra slices of banana on top if you’d like, then flip to cook through.

TIP: You can also blend this batter very smooth in a blender if you prefer.

vegan banana pancakes in white nonstick pan

Can bananas replace eggs in pancakes?

Yes, the mashed bananas help to bind this batter, as does the small amount of flaxseed.

Can I make these vegan 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 lived in a small town up until recently and was able to 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 is vanilla milk, that will totally work!

vegan banana pancakes

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.

How to Store

Let any leftovers 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.

stack of vegan banana pancakes

Best Tips for Success

  • 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 the centers cook through.
  • To make these gluten-free, use buckwheat flour.
  • If you don’t have flaxseed, you can substitute chia seeds, instant oats, or oat flour.

Related Recipes


I’d love to hear if you try this recipe, so please leave your feedback below!

vegan-banana-pancakes-on-pink-plate

Vegan Banana Pancakes (Allergy-Friendly)

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!)
5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 246kcal
Servings 4

Ingredients

  • 1 cup sliced very ripe banana (about 1 small banana)
  • 1 cup buckwheat flour (or whole wheat flour)
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup nondairy milk
  • 2 tablespoons canola oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  • Mash the banana very smooth with a fork.
  • Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl.
  • Stir in the banana, milk, oil, and vanilla. Gently combine to make a uniform, thick batter.
  • (Or, add all ingredients to a blender except the flour. Blend until smooth. Stir in the flour.)
  • Heat a cast-iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out ¼ cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about ½-inch thick. (Add a few slices of banana on top of each if desired.) 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.
  • Serve with maple syrup, sliced banana, or other desired topping.

Notes

  • To store: Let 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 in the microwave.
  • Gluten-free: Use buckwheat flour.
  • 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.
  • If you don’t have flaxseed, you can substitute chia seeds, instant oats, or oat flour.

Nutrition

Calories: 246kcal, Carbohydrates: 34g, Protein: 7g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 140mg, Potassium: 423mg, Fiber: 5g, Sugar: 7g, Vitamin A: 257IU, Vitamin C: 8mg, Calcium: 170mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published November 2018.

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Comments

  1. Made these today for the first time and man, did they ever stick to the pan. At first thought it was my non-stick griddle gone bad but then used the rest of the batter in my new green pan and had just as much trouble. Never had anything stick to any pan like this before. Maybe I put too much banana in? Not up for trying them again at this point. When those I was able to salvage were done they tasted fine but not worth the stress and number of failed ones. Love so many of your other recipes. Your spinach muffins are my grandson’s favorite food! He’s allergic to eggs and all nuts so having the substitutes written in the recipe is a great help. Thanks so much!

    1. Hi-
      Did you grease the pan? I haven’t ever had an issue when there’s butter in the pan so maybe that would have helped? I’m sorry to hear it was a challenge though!

  2. 5 stars
    My toddler loves these! I use 1/2 whole wheat flour, 1/2 rolled oats, and add some hemp seeds for extra protein.

  3. 5 stars
    Thank you for posting a recipe for egg free pancakes! I was so excited when I came across this recipe this morning. My toddler is allergic to eggs so we made this for breakfast and the pancakes were delicious! I am so appreciative of all your recipes and I have made quite a bit so far. I appreciate how you write a variety of healthy toddler meals. Thank you so much for making my life easier.

    1. Hi- If covered, yes, though you may need to add a little more milk to thin the batter as it might thicken as it sits.

  4. I’ve made these twice but always have an issue with the pancakes sticking to pan, having to grease pan for each pancake, maybe even between flipping pancake. Any suggestions?

  5. Hello
    Thanks for sharing such yummy recipes for our little ones! I want to ask about flaxseed as I plan to make egg free pancakes. As I know flaxseed makes the intestines work more than usual and in some people causes diarrhoea. 2 table spoons of flaxseed is not going to cause a problem? What is the alternative?

    Thanks in advance
    Bahar