This recipe for Vegan Banana Pancakes is a real go-to recipe for ripe bananas. This delicious and easy banana pancake recipe is made without sugar, eggless, and dairy free. If you have ever wanted to know how to make banana pancakes, this recipe will give you step by step instructions.
I like to think of myself as a bit of a pancake connoisseur - I've had pancakes from around the world, and considering that I like my breakfasts, I've made a lot of them at home as well. You've got lots of pancakes to choose from here: yogurt pancakes, Chinese pancakes, toddler pancakes, sweet potato pancakes, and even pancakes for your dog.
These past couple years though, due to my son's allergies, I've been experimenting a lot with eggless pancakes and vegan pancakes. I've actually tried and tested too many recipes for such pancakes to remember, and although there are an endless number of vegan pancake recipes to be made, I feel like I've been making a dent in the realm of vegan and eggless pancake recipes.
This is a favorite breakfast recipe for ripe bananas that may be hanging around your kitchen
Today, I'm sharing a Vegan Banana Pancakes recipe that is currently one of our favorite pancake recipes we make at home. We always have a banana hanging around the kitchen, so this is a real go-to recipe for ripe bananas.
I like making pancakes with bananas because they're so naturally sweet that you don't have to add any sugar to this recipe. While you can top these sugar free banana pancakes with some traditional maple syrup, I actually prefer using a drizzle of almond butter on top to avoid adding any additional sugars.
These sugar free banana pancakes get all the sweetness from the ripe bananas
A favorite topping combination is almond butter, strawberries, blueberries and more bananas. That being said, if you do add maple syrup on top, these eggless banana pancakes will start tasting like banana bread, and that's no bad thing!
How to make Vegan Banana Pancakes -- it's easy!
Wondering how to make these banana pancakes yet? This vegan, sugar free, eggless, and dairy free banana pancake recipe is very easy! Simply mash a ripe banana well, then whisk in the rest of the ingredients and then plop the batter on the griddle. It's really easy!
Without eggs, pancakes always end up a little on the chewier side. To break up the monotony, I like to add a bit of oats in this recipe.
Not only does it give these Vegan Banana Pancakes a bit more heft, but you also get some texture with every bite. The oats also gives this banana pancake recipe a bit of a protein and fiber, along with the whole grain spelt flour, making these a healthy breakfast.
But most importantly, I love that extra bit of oomph that both the oats and the whole grain spelt flour add to the texture.
This Banana Pancake Recipe is easy to make and healthy
You can swap out the spelt flour for gluten free flour if you would like. However, if you do choose to use gluten free flour with this banana pancake recipe, the texture may be a bit different (also very dependent on the brand of flour you're using). Regardless, it will still hold together nicely though.
For parents, these baby friendly banana pancakes are sturdy enough to use for baby led weaning, as they don't crumble apart when picked up by grubby hands. I am a huge fan of pancakes for babies and toddlers because they are so easy for little ones to feed themselves. I'm a proud mom-chef as my toddler cleans out a whole stack of these in no time.
For families, babies, toddlers and kids will also love this banana pancake recipe
Conveniently, this banana pancake recipe is equally delicious cold, or served at room temperature, which means I can pack them for a lunch or snack. Between that convenience and the fact these Vegan Banana Pancakes are dairy free, egg free, and sugar free, we make these at least twice a week in our house.
Give it a try and I hope it'll start becoming a staple in your household as well! If you (like me) often find yourself with overripe bananas, don't forget to keep this recipe in mind for next time.
Vegan Banana Pancakes (Sugar free, Eggless, Dairy Free)
Print Recipe Save RecipeIngredients
- 2 medium ripe bananas
- 1 tablespoon cold-pressed virgin coconut oil (you can use any neutral oil) - melted
- ¾ cup spelt flour (I use wholegrain spelt)
- ½ cup quick cooking oats
- 1 teaspoon quality vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 cup oat milk (any non-dairy milk alternative would work)
- coconut oil or oil - for cooking pancakes
Instructions
- In a medium bowl, mash the bananas well. Whisk in the coconut oil. Add all the dry ingredients and roughly mix together. Whisk in the oat milk until the batter is well mixed.
- Lightly coat a large non-stick skillet or griddle with a bit of coconut oil or oil, then heat over medium to medium-high heat. When the pan is hot, working in batches, spoon about 3 tablespoons of pancake batter onto the pan for each pancake. I usually use an ice cream scoop with a release trigger so all the pancakes are evenly sized. If needed, gently and lightly use the back of the spoon to guide the pancake batter so it spreads out into a 4-inch diameter round. Make sure to leave room between pancakes so you can easily flip the pancakes.
- Cook on one side, until there are some bubbles on the top, and the bottom is golden brown, about 2 minutes. Flip the pancakes, and cook until golden brown on the bottom, about 2 more minutes.
- Transfer to plates, top with desired toppings, and serve.
Sarah says
Pretty good these! Since I’m in Malaysia with slightly different ingredients in the cupboard (and not actually vegan, just run out of eggs), I used almond milk, and high protein flour. Since I only had very processed oats, I went half and half on it with psyllium husk. I would have had no idea where to start without your recipe! I cooked them for a big longer on induction hob level 6. Enjoyed with Greek yoghurt and a little honey. You’re absolutely right - a brilliant way to use up ripe bananas. Thanks!
Sarah says
Hi Tina
Thank you for the amazing recipe.
It was my first attempt at anything vegan, and it worked out so wonderful I am over the moon!
Is the recipe good for baking too?
Brian & Nell says
Delicious, easy to make and full of the good stuff...
I made them today with my 11-year-old daughter and the rest of the family wolfed them down within seconds.
Many thanks,
Brian & Nell
Tina Jui says
Hi Brian and Nell! I love when kids can help cook, and the entire family enjoys the recipe! Thanks for leaving the comment.
Harsha says
This is so delicious.
ASTRID says
New favorite!!!!
I used rice flour and they turned out amazing, thank you!
Are the 81 cal per pancake?
Le’Chelle says
Hi Tina, are these good to be frozen & how long do you think they’ll last in the fridge?
Tina Jui says
Hi - I haven't tried freezing these before, but we keep them in the fridge for a couple of days. I usually heat it up in a toaster when ready to eat. Enjoy!
Jane Doe says
i really like this recipe but mine are not cooking all the way through, should i put them on medium heat for about 6 mins (3mins each side)
i dont know what to do?
Tina Jui says
Hi - try spreading out the pancakes a bit thinner. You can also try cooking them a bit longer, like you suggested.
De says
Doughy fell apart
Tina Jui says
Hi De, I'm really sorry to hear that the recipe didn't work for you. I haven't had these pancakes fall apart before. I'd love to help you troubleshoot, and to figure out why the recipe might not have worked. Were the bananas you used ripe? Did you make them on a nonstick pan? And did they fall apart even after waiting for the pancakes to cook fully on one side before flipping? Thanks!
Paul Solt says
Awesome!
I’m using whole wheat sprouted flour in my vegan banana pancakes. One Degree tastes great, as does King Arthur. The key is a ripe banana.
I love it with chopped walnuts and blueberries:
Bernice Hill says
These look absolutely delicious and so fluffy! I know how hard it is to make vegan pancakes...sending this one to my vegan daughter to try out.