Fluffy Vegan Banana Pancakes

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

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 to have the following ingredients on hand and ready to go.

• Very ripe banana: Ripe banana ensures these have deliciously sweet banana flavor.
• Buckwheat or whole wheat flour: Buckwheat 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 and cinnamon: These pair to add flavor to the banana base of the recipe.
• Neutral oil: You can use canola oil, vegetable oil, melted coconut oil, or avocado oil.
• Baking powder: Fresh baking powder ensures that these pancakes rise nicely during the cooking process.
• 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.

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, cook until you see bubbles around the edge of the surface, then flip to cook through.

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

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 such as almond milk, oat milk, a mixed plant milk, or other preferred milk. But, if all you have is 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.

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Green Pan Nonstick Pan

This pan is safe and efficient for cooking foods like pancakes.

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.

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.
• Serve with maple syrup, peanut butter, applesauce, fruit puree, whipped cream, or topping of choice.
• Leftover pancakes are a great baby snack or are a great option to pack in a lunchbox .

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

• 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.

• 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.

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

This post was first published November 2018.