Vegan Banana Pancakes
These vegan banana pancakes are fluffy, warmly spiced with cinnamon, and naturally sweetened with ripe mashed banana. The batter takes just minutes with no eggs, no milk, and no butter. Cook them on a hot pan until golden for a stack that smells incredible and tastes like a proper weekend breakfast. Serve with maple syrup and sliced banana for the full effect. Also try my Oatmeal Pancakes, Chocolate Chips Pancakes, or Raspberry Pancakes.
Eggless Dairy-Free Banana Pancakes
These simple vegan banana pancakes are super easy to make. Makes 7-8 pancakes.
Ingredients
- 1 Ripe Banana, mashed (100 g)
- 2 tbsp (24 g) Superfine Granulated Sugar
- 1 cup (240 ml) Water
- 3 tbsp (45 ml) Vegetable Oil
- 1 ¼ cup (175 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1 tsp (2.5 g) Cinnamon Powder
Instructions
- With a fork, mash banana and set aside.
- To a bowl, add sugar, water and oil. Whisk until sugar dissolves completely.
- Then, sift in flour, baking powder and cinnamon powder. Mix.
- Then add mashed banana. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Heat pan on low heat. Then oil the pan.
- Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side.
- Drizzle with melted chocolate.
