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.

Vegan Banana Pancakes
Photo: Jacob Fox
Prep Time:
15 mins
Cook Time:
6 mins
Total Time:
21 mins
16 (4-inch) pancakes


  • 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


  1. 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).

  2. 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).

  3. 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.

Nutrition Facts (per serving)

260 Calories
8g Fat
45g Carbs
3g Protein
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.

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