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

So easy to make | Photo: Natalie Levin

Vegan Banana Pancakes

makes 12-15 small pancakes

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

In a bowl place the mashed banana, sugar, salt, oil and milk and whisk to a uniform batter.
Add in the flour and baking powder and mix well until incorporated.
Heat a frying pan over a medium flame and grease with a little oil.
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.
Transfer to a serving plate, stack in a nice pile and drizzle some maple syrup when serving.

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.