Banana pancakes that are eggless and contain no butter and no milk? Yes! It's true! These are the ultimate fluffy vegan banana pancakes and they'll become a new family-favourite breakfast. They're easy-to-make, soft, light, and filled with banana flavour, plus, you can also make them gluten free, full details in the recipe!
Whisk non-dairy milk, banana puree, coconut oil, vanilla extract, and ground flax seeds together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Whisk flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated. If the batter seems a little too thick, add a little more non-dairy milk, 2 tablespoons at a time.
Lightly coat surface of pan with a very small amount of oil. Ladle about ⅓ cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
Flip when ready.
Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Notes
If you are making the vegan gluten-free version and using the gluten-free flour blend, follow these directions:
Please read all of the info and FAQ above and the notes below to ensure your pancakes turn out perfectly.
It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different brands. I have never used any other brand of flour to make these pancakes other than Bob's Red Mill with the red label, NOT the blue label, so please know that your results may not be the same as mine if you substitute with a different flour.
Coconut flour will NOT work in this recipe.
Be sure that the bananas you use are very ripe and browning. I puree the bananas until they are smooth and have no chunks. If you prefer to have some banana pieces, puree to the texture you like but you may have to add more milk to thin the batter out a little.
Optional maple syrup is for if you prefer a sweeter pancakes.
This recipe makes 8-10 pancakes, depending on how large or small you make them.
When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
Nutrition info listed below is for 1 of 8 vegan banana pancakes, without the optional maple syrup, no toppings, and using unsweetened almond milk. Nutrition info is to only be used as a rough guide. Calorie count for 1 vegan gluten-free pancake is 173 calories. Click here for more info on how nutrition info on this website is determined.