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stack of vegan banana pancakes

Vegan Banana Pancakes

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

Ingredients
 
 

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

Instructions
 

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Calories: 246kcalCarbohydrates: 34gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 140mgPotassium: 423mgFiber: 5gSugar: 7gVitamin A: 257IUVitamin C: 8mgCalcium: 170mgIron: 2mg
Keyword vegan banana pancakes
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!