Recipes and Cooking Vegan Banana Pancakes Freeze a batch of these vegan pancakes for up to two months for a quick and easy breakfast. Try our delicious vegan pumpkin pancake variation for a cozy fall breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2020 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 15 mins Cook Time: 6 mins Total Time: 21 mins Servings: 8 Yield: 16 (4-inch) pancakes Jump to Nutrition Facts Ingredients 3 tablespoon water 1 tablespoon flaxseed meal 1 ½ cup all-purpose flour 2 tablespoon sugar 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ½ cup refrigerated unsweetened almond or coconut milk 3 bananas, peeled and mashed (1 cup) ¼ cup vegetable oil Maple syrup and/or Vegan Coconut Whipped Cream Directions In a small bowl stir together the water and flaxseed meal. Let stand until slightly thickened. In a medium bowl stir together next five ingredients (through salt). In another bowl combine milk, bananas, oil, and flaxseed mixture. Add milk mixture to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spoon 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if needed. Cook over medium heat 3 to 4 minutes on each side or until pancakes are golden, turning over when surfaces are bubbly and edges are slightly dry. Serve with maple syrup and/or Vegan Coconut Whipped Cream. Vegan Pumpkin Pancakes Prepare as directed, except substitute 1 cup canned pumpkin and 1 tsp. pumpkin pie spice for the bananas.Nutrition analysis per serving: 232 calories, 3 g protein, 38 g carbohydrate, 8 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 16 g total sugar, 97% Vitamin A, 1% Vitamin C, 331 mg sodium, 12% calcium, 10% iron To Store Freeze pancakes in a single layer on a baking sheet. Transfer to an airtight container and freeze up to 2 months. To serve, reheat in a toaster. Vegan Coconut Whipped Cream: For filling, chill a 1, 13- to 14-ounce can coconut cream overnight. Open can and loosen firm cream from edge of can. Pour any separate liquid into a small bowl. Place firm cream into chilled bowl. Add 1/2 cup powdered sugar and 1 teaspoon vanilla. Beat with a mixer on medium for 1 to 2 minutes until smooth and soft peaks form, adding in 1 to 2 tablespoons coconut liquid, if necessary to soften the mixture. Print Nutrition Facts (per serving) 260 Calories 8g Fat 45g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 260 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 329mg 14% Total Carbohydrate 45g 16% Total Sugars 21g Protein 3g Vitamin C 3.9mg 20% Calcium 147mg 11% Iron 1.5mg 8% Potassium 268mg 6% Folate, total 51.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.