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Vegan Banana Pancakes with Almond Milk

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, mash bananas until smooth. Add almond milk, maple syrup, vanilla extract, and melted coconut oil. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; the batter should be slightly lumpy.
  • Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil.
  • 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.
  • Flip carefully and cook for another 2–3 minutes until golden brown and cooked through.
  • Repeat with the remaining batter.