SaveVegan banana pancakes
Fluffy, golden pancakes made with mashed ripe banana and plant milk instead of eggs and dairy, lightly sweetened with maple syrup and a pinch of cinnamon. We top them with banana slices, toasted walnuts and more maple syrup, and the whole stack is ready in 20 minutes.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 490 kcal
Method
Amounts in the steps are for the original 2 servings. Use the ingredient list for your amounts.
Heat a large nonstick skillet or griddle over medium heat while you make the batter.
In a medium bowl, mash 1 banana with a fork until almost smooth. Whisk in the almond milk, maple syrup, 1 tablespoon oil and vanilla.
Add the flour, baking powder, cinnamon and salt and stir just until no dry flour remains. A few lumps are fine; let the batter rest while the pan finishes heating, about 2 minutes.
Brush the pan with a little oil. Pour in ¼-cup scoops of batter, leaving space between them, and cook until bubbles appear on top and the edges look set, about 3 minutes.
Flip and cook until golden and cooked through, about 2 minutes more. Repeat with the rest of the batter (it makes about 8 pancakes).
Stack the pancakes and top with banana slices, toasted walnuts and a drizzle of maple syrup.
Tips
- Use a banana with plenty of brown spots. It mashes easily and makes the pancakes sweeter and more tender.
- Do not overmix the batter, and keep the heat at medium. Vegan batter browns quickly, so turn it down a notch if the outsides darken before the bubbles appear.
- If you are cooking for someone strictly vegan, keep the toppings plant-based: maple syrup rather than honey, and no butter. Leftover pancakes freeze well; reheat them in the toaster.
Nutrition per serving
- Calories
- 490
- Protein
- 9 g
- Carbs
- 86 g
- Fat
- 13 g
- Saturated fat
- 2 g
- Fiber
- 6 g
- Sugar
- 22 g
- Sodium
- 850 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Nonstick griddle Cooks a whole batch of pancakes at once.
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Nonstick skillet Eggs and delicate fish release cleanly.
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