Vegan Banana Pancakes

Every time I buy bananas, there is no way we’ll finish all of them right on time. There’s a pretty good chance I’ll be left with at least one banana. A banana that is a bit questionable and too dark to eat fresh. As the only banana consumer in the house, I usually buy bananas in measured quantity. However, I am almost always tempted by another 1-2 bananas beyond what I planned. Just in order to make banana bread, muffins or pancakes.

I have always loved using bananas in my cakes and desserts. Beyond the fact that I love the taste, I think bananas give softness and such a fragrant aroma to any dessert you make with them. I have quite a few banana desserts on this blog; which some have been quiet popular, since the day they were published.

I had one ripe banana left in the fruit basket. One banana is not really enough to make a cake or muffins, so I decided to make vegan banana pancakes. I mixed the mashed banana with a few more ingredients, fried the pancakes and got such a golden, sweet and delicious treat.

Vegan Banana Pancakes | Photo: Natalie Levin

Vegan Banana Pancakes | Photo: Natalie Levin

Vegan Banana Pancakes | Photo: Natalie Levin

So easy to make | Photo: Natalie Levin

Vegan Banana Pancakes

makes 12-15 small pancakes
Servings 12 pancakes
Author Natalie


For the pancakes:

  • 1 large banana 120-150 grams, mashed
  • 20 grams 2 tbsp. sugar
  • Pinch of salt
  • 15 ml. 1 tbsp. vegetable oil
  • 125 ml. 1/2 cup soy milk or almond milk
  • 100 grams 3/4 cup all purpose flour or oat flour
  • 1 tsp. baking powder

For serving:

  • Natural maple syrup


  1. In a bowl place the mashed banana, sugar, salt, oil and milk and whisk to a uniform batter.
  2. Add in the flour and baking powder and mix well until incorporated.
  3. Heat a frying pan over a medium flame and grease with a little oil.
  4. Using a spoon form small pancakes and fry on one side until small bubbles starts to form at the top. Turn and continue to fry the other side for another 1-2 minutes.
  5. Transfer to a serving plate, stack in a nice pile and drizzle some maple syrup when serving.

Recipe Notes

  • You can use any plant-based milk you like: almond milk, soy milk, oat milk, hazelnut milk, etc.
  • Gluten-free version: Use gluten free flour mix.
  • Instead of white sugar you can use brown sugar.
  • Serve the pancakes as soon as they are done and fresh from the pan.
  • Love cinnamon? Feel free to add ½-1 teaspoon of cinnamon to the batter.
  • You can add some chocolate chips to the batter in order to get chocolate chip banana pancakes.  
Vegan Banana Pancakes | Photo: Natalie Levin

Vegan Banana Pancakes | Photo: Natalie Levin

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