Vegan Banana Pancakes with Almond Milk are a delicious and nutritious plant-based breakfast option that’s perfect for anyone seeking a dairy-free, egg-free alternative.

These pancakes are naturally sweetened with ripe bananas and have a tender, fluffy texture thanks to the combination of almond milk and whole grain flour. The banana flavor shines through, adding a comforting and naturally sweet taste without the need for refined sugar.

Why i love this recipe

I love this recipe because it’s simple, wholesome, and requires minimal ingredients while delivering maximum flavor. The pancakes are soft, light, and slightly caramelized on the outside, making them irresistible for both adults and kids.

What makes this dish a must-try is how effortlessly it blends nutrition and indulgence. Each bite is satisfying and energizing, perfect for kickstarting your morning or for a cozy weekend brunch.

This is a must try dish

These vegan pancakes are a great way to enjoy a guilt-free breakfast while still feeling indulgent. They are versatile, easy to make, and provide a wonderful base for creative toppings like fresh fruits, nuts, or maple syrup.

Recipe Details

Category	Information
Course	Breakfast / Brunch
Cuisine	Vegan / American
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	4 servings
Calories per Serving	~180 calories

Ingredients

• 1 ½ cups all-purpose flour or whole wheat flour
• 2 tablespoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon (optional)
• 2 ripe bananas, mashed
• 1 ½ cups unsweetened almond milk
• 2 tablespoons maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil or neutral oil, plus extra for cooking

Optional Toppings

• Sliced bananas or berries
• Chopped nuts
• Maple syrup
• Nut butter

Cooking Directions

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, mash bananas until smooth. Add almond milk, maple syrup, vanilla extract, and melted coconut oil. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; the batter should be slightly lumpy.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil.
5. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges appear set.
6. Flip carefully and cook for another 2–3 minutes until golden brown and cooked through.
7. Repeat with the remaining batter.

Step-by-Step Preparation Method

Step 1: Combine Dry Ingredients

• In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon. Whisk to ensure an even distribution.

Step 2: Prepare Wet Ingredients

• In another bowl, mash bananas until smooth. Add almond milk, maple syrup, vanilla extract, and melted coconut oil. Stir to combine.

Step 3: Mix Wet and Dry Ingredients

• Pour wet mixture into dry mixture. Stir gently until just combined. Some lumps are fine to ensure fluffy pancakes.

Step 4: Preheat Skillet

• Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.

Step 5: Cook Pancakes

• Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set. Flip and cook until golden brown.

Step 6: Serve

• Stack pancakes on a plate, drizzle with maple syrup, and top with fruits or nuts.

How to Serve

• Serve warm with maple syrup and fresh fruit.
• Add nut butter or a sprinkle of cinnamon for extra flavor.
• For a more decadent touch, drizzle with vegan chocolate sauce or coconut cream.

Recipe Tips

• Use very ripe bananas for maximum sweetness and flavor.
• Do not overmix the batter to keep pancakes fluffy.
• Adjust almond milk quantity to reach a pourable consistency.
• Cook on medium heat to prevent burning while ensuring pancakes cook through.
• Keep cooked pancakes warm in a low oven (200°F/95°C) until serving.

Variations

Blueberry Banana Pancakes

Fold fresh or frozen blueberries into the batter for a fruity twist.

Chocolate Chip Banana Pancakes

Add vegan chocolate chips for a sweet indulgence.

Nutty Banana Pancakes

Stir in chopped walnuts or pecans for added texture and flavor.

Spiced Banana Pancakes

Add a pinch of nutmeg, ginger, or pumpkin spice for a seasonal variation.

Protein Boost

Add 1–2 tablespoons of plant-based protein powder to make pancakes more filling.

Freezing and Storage

Storage

• Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave before serving.

Freezing

• Allow pancakes to cool completely.
• Layer with parchment paper in a freezer-safe container or bag. Freeze for up to 2 months.
• Reheat in a toaster, skillet, or oven.

Special Equipment Needed

• Non-stick skillet or griddle
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

FAQ

1. Can I use oat milk instead of almond milk?
Yes, any plant-based milk works well. Adjust consistency if needed.

2. Can I make these pancakes gluten-free?
Yes, use gluten-free flour or oat flour instead of regular flour.

3. Can I make the batter ahead of time?
Yes, refrigerate the batter for up to 24 hours. Stir gently before cooking.

4. How can I make pancakes fluffier?
Ensure the baking powder is fresh and avoid overmixing the batter.

5. Can I add other fruits?
Yes, mashed berries or grated apple work well for added flavor and texture.

Conclusion

Vegan Banana Pancakes with Almond Milk are a delicious, fluffy, and naturally sweet breakfast that combines health and indulgence. They are easy to make, versatile, and customizable with fruits, nuts, or spices. Perfect for a cozy morning or a leisurely brunch, this recipe provides a nutritious and satisfying start to the day while remaining entirely plant-based. With simple ingredients and effortless preparation, these pancakes are a must-try for anyone seeking a wholesome and delightful breakfast option.