There are moments in the kitchen that simply radiate warmth and togetherness. One of those moments is when you can whip up a delightful breakfast that brings everyone to the table with smiles and eager anticipation. Our Vegan Banana Pancakes Recipe is precisely that kind of dish. Perfectly light and fluffy, with the natural sweetness of ripe bananas, these pancakes are sure to become a family favorite. Ideal for weekend breakfasts, family brunches, or just a cozy morning, this recipe is your go-to option for a heartwarming start to the day. It’s worth trying because it’s not only delicious but also an inclusive dish that everyone can enjoy, regardless of dietary choices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Skill Level: Easy
- 2 ripe bananas, mashed
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup non-dairy milk (such as almond or oat milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- Additional banana slices, for topping
- Chopped walnuts, for topping
- Maple syrup, for serving
- In a large bowl, whisk together the mashed bananas, non-dairy milk, maple syrup, vanilla extract, and vegetable oil until well combined.
- In another bowl, mix the flour, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; it’s fine if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat and lightly oil it.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes warm, topped with fresh banana slices, chopped walnuts, and a generous drizzle of maple syrup.
Helpful Tips:
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If you prefer, you can use coconut oil instead of vegetable oil.
- To make the pancakes even fluffier, let the batter rest for 5 minutes before cooking.
Storage Instructions:
- Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster.
Ingredient Substitutions:
- If you don’t have maple syrup, agave syrup or coconut syrup are great alternatives.
- Soy milk can be used in place of almond or oat milk.
Pairings:
- Complement these pancakes with a fresh fruit salad or vegan yogurt.
- A hot cup of coffee or a glass of freshly squeezed orange juice pairs perfectly with this dish.
At Zynahz, we believe that every recipe is an opportunity to create beautiful memories with loved ones. Our Vegan Banana Pancakes Recipe embodies this spirit, bringing joy and creativity into your kitchen. We encourage you to try this recipe and share your delightful results with us. Spread the love by sharing this recipe with your friends and family. Don’t forget to explore more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter to stay connected. Happy cooking!
