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Breakfast, Eat, Sweets

Easy Vegan Banana Pancakes

Banana Pancakes

Second time’s a charm! I can never get enough of pancakes. I made some blueberry banana pancakes a couple of weeks ago, and I’m back at it again.This time I went for plain vegan banana pancakes, simple & easy. So, I made a couple of tweaks to my original recipe to make a bigger batch. Fluffy, healthy, and super filling, these are perfect for pancake Sunday!

You probably already can tell I am a big breakfast person. I grew up hearing “breakfast is the most important meal of the day”, and I truly believe it is. It’s important to fuel your body with nourishing, yummy foods in the morning. It’s when your metabolism gets started for the day. And I guarantee it will put you in a good mood!

These vegan banana pancakes are a weekly staple for me.

I just love that they’re made with what I already have in my pantry. The bananas naturally sweeten the pancakes, so there is no need for any refined sugar. 

As if the pancakes weren’t delicious enough on their own, I topped them with some banana slices. Then I went ahead and drizzled them in some brown rice syrup. I’m not one to skip on the syrup, and brown rice syrup is definitely a tasty vegan option!

I have this tradition where I make a special breakfast for myself on Sundays. It’s almost always pancakes, but I promise I am trying to venture out of my comfort zone more this year. Look out for more to come!

Banana Pancakes Ingredients

Banana Pancakes

Banana Pancakes

Banana Pancakes

Banana Pancakes

8-ingredient, healthy vegan & gluten-free pancakes. Made in under 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Gluten-free, Vegan
Keyword: pancakes
Servings: 2
Calories: 49kcal

Ingredients

  • 1 mashed ripe banana
  • 1 cup oat flour
  • ½ cup almond milk
  • 1 tbsp almond butter
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp pure vanilla extract
  • ½ tsp cinnamon

Instructions

  • Add the mashed banana, almond milk, and vanilla extract to a medium mixing bowl and stir.
  • Sift in the oat flour, baking powder, baking soda, and cinnamon.
  • Add the almond butter and mix until well combined.
  • Heat some coconut oil in a large pan over medium heat.
  • Spoon 1/4 cup measurements of the batter onto the pan.
  • Let cook for 1-2 minutes, then flip over.
  • Allow the other side to cook for 1-2 minutes.
  • Add desired toppings and dig in!

Notes

To make oat flour, simple blend gluten-free rolled oats into a flour-like consistency. I prefer to top mine with vegan, gluten-free, & refined sugar-free brown rice syrup and some banana coins. But feel free to use whatever you have handy!
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4 Comments

  • Reply CHRISTINA COLLADO August 24, 2015 at 1:11 am

    How many servings does this recipe make? Looks delicious and I’m thinking of making it for breakfast this week!

    • Reply laura August 28, 2015 at 11:09 am

      Hi Christina! This recipe could serve two people, so if you need more I recommend doubling it 🙂 I really hope you enjoy them!

  • Reply Nicole - Champagne and Chips January 30, 2015 at 9:17 pm

    I love how textured these are with the oat flour. They look just so deliciously real and healthy.

    • Reply laura February 1, 2015 at 12:21 am

      Thank you! Oat flour is my favorite for pancakes, it makes a really good binder with the banana & almond butter 🙂 And yes, these are really filling and made with only wholesome ingredients!

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