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Fluffy Vegan Banana Pancakes

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

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