Banana Pancakes
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  • Food: Banana Pancakes
  • Writer: Lizzie Green
  • Content-Type: Food Blog

These vegan banana pancakes are perfect if you enjoy banana bread. They have a pleasant banana flavor and are thick, fluffy, and gently sweet.

My ideal Saturday morning is pretty much summed up by this stack of vegan banana pancakes. Except that Jack would eat all seven of the pancakes on his plate if I put them in front of him.

Regardless of portion management, try these vegan banana pancakes if you have some ripe bananas on hand! They are thick, fluffy, and loaded with delectable banana flavor. They are simple to make in one bowl. You’re going to adore these, I believe!

Ingredients for vegan banana pancakes.

Banana Pancakes Healthy
Food: Banana Pancakes (Source: Natasha’s Kitchen)

Not only are these vegan banana pancakes tasty, but they’re also healthy. As for what’s inside:

  • Bananas of course! For this dish, you’ll need one large or two tiny ripe bananas. Better still if it’s soiled! You want your bananas to be lovely and sweet because this recipe doesn’t call for any additional sweetener.
  • The conventional pancake recipe calls for an egg, but you may substitute ground flaxseed and water to help bind the dough.
  • Olive oil extra virgin, or any other neutral oil of your choosing. Some will go into the batter, and more will be used to grease the pan.
  • Vanilla extract, nutmeg, and cinnamon – For a warm depth of flavor.
  • The milk of your choice, such as almond milk. Here too, my homemade oat milk would be suitable.
  • Oat flour and whole wheat pastry flour give the pancakes an incredibly soft texture while packing this dish with whole grains.
  • Baking soda and powder aid in the rising of these vegan pancakes.
  • And sea salt—to bring out the tastes in everything!

Naturally, you’ll also need maple syrup for serving.

Make These Vegan Banana Pancakes Different!

Although I adore this vegan banana pancake recipe exactly as written, don’t be afraid to customize it.

Try adding a scoop of blueberries or chocolate chips, or try a different combination of spices, to the batter. Here, a dash of ginger or cardamom would be a great addition.

Play around with the toppings and have fun. I frequently choose the traditional toppings of sliced bananas and maple syrup, but so many other options would also be excellent. Here are some suggestions to get you going:

  • Spread peanut or almond butter on the pancakes.
  • Add a dollop of vegan yogurt and some homemade granola to each.
  • Add some berries and/or toasted almonds on top.

Banana Pancakes

10 minutes to prepare
15 minutes for cooking
Time Spent: 25 minutes
Serves 8 pancakes.

Whether for breakfast or brunch, these whole-grain vegan banana pancakes are delicious and nutritious! They are pleasantly spiced with cinnamon and nutmeg, soft and fluffy, and simple to bake.


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • ½ cup mashed banana, about 1 large
  • 2 tablespoons extra-virgin olive oil, more for brushing
  • 1 teaspoon vanilla
  • ¾ cup + 2 tablespoons almond milk, more if needed
  • 1½ cups whole wheat pastry flour*
  • ½ cup oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • heaping ¼ teaspoon of sea salt
  • Maple syrup, banana slices, and pecans, for serving


Banana Pancakes Yum
Food: Banana Pancakes (Source: Natasha’s Kitchen)
  1. Combine the flaxseed, water, and banana in a big bowl. Blend by mashing and stirring thoroughly. 5 minutes should pass so that the mixture can thicken.
  2. Whisk in the almond milk, vanilla, and olive oil. Add the cinnamon, nutmeg, salt, baking soda, and baking powder after adding the flour. The batter should still be a little lumpy after all the ingredients have been thoroughly mixed. If the dough is too thick to scoop, add 1 tablespoon of almond milk. The batter should be somewhat thick.
  3. A nonstick skillet or griddle should be heated to medium. Pour the batter onto the skillet using a 13-cup measuring cup after lightly oiling the pan. Spread the batter out a little bit more using the back of the cup. About 112 minutes after the pancakes start to bubble, flip them over and cook for another 112 minutes, or until they are golden brown. As necessary, reduce the heat to low so that the middle will cook without burning the outsides. After each batch, I normally start with medium heat and reduce it to low when my pan begins to retain heat.
  4. If preferred, top with nuts, maple syrup, and banana slices when serving.