Super Easy Vegan Banana Pancakes
Banana pancakes are one of my favourite go-to breakfasts. They’re perfect for weekdays or weekends because they’re super easy to throw together in the blender or food processor. They’re also pretty healthy, so I don’t feel guilty for eating these vegan pancakes as much as I like!
What are vegan banana pancakes?
Banana pancakes are simple 6 ingredient pancakes, made from banana, oats, spelt flour, baking powder, olive oil and almond milk. They’re dairy and egg free, and are whipped up using a blender, making the hands on time really minimal.
I use banana in this recipe for a couple of reasons. Firstly, banana acts as a great binder. Traditionally, American style pancakes contain eggs, which bind the mixture together. As we are not using eggs in this recipe, banana acts as a great substitute. Secondly, banana just adds a delicious moistness and sweetness to the recipe. I love bananas and would put them in everything, so I love to enjoy my pancakes alongside a coffee date smoothie for my morning caffeine hit!
Can I use different flour?
I opt for wholemeal spelt and oat flours in this recipe, as they are a much healthier alternative to normal all purpose flour. Spelt flour is a whole grain flour which has a really delicious nutty flavour, and is full of fibre, protein, vitamins and minerals. Oats are also a high-fiber whole grain, and are one of the most nutrient-dense foods you can eat. I opt for oat flour in this recipe as it’s so easy and cheap to whizz up, just by blitzing oats in the food processor.
If you need to make this recipe completely gluten free, I would suggest using buckwheat flour in place of spelt flour in this recipe. Double check that your oats haven’t been packaged in a place that handles gluten too.
If spelt or buckwheat flour isn’t accessible, you can use standard all purpose or wholemeal flour in this recipe. Oats are generally easily accessible, but if they’re not, you can also swap oat flour for all purpose or wholemeal.
How to cook pancakes quickly without sticking
The trick to making perfect pancakes quickly is a good not stick pan and a medium-high heat. You will only need to use a tiny bit of oil if your pan has a god non-stick coating, which keeps these pancakes a little healthier. It’s important that you get your pan nice and hot before adding the first batch. I like to cook just one pancake in my first batch, as this one never seems to come out perfect!
Depending on your pan size, you can cook 3-4 pancakes at a time once your pan is hot. Add the batter, and then wait until you see bubbles starting to form on the surface of your pancakes- this should only take around 30 seconds, a minute at most. Flip the pancakes one by one, then cook for a further 15-20 seconds on the other side (if you check, they should be golden brown). With a nice, hot, non-stick pan, it should take around a minute per batch of pancakes!
How to make vegan banana pancakes
Making these pancakes is really simple. Start by placing the oats in a food processor/blender and blending to a flour. Then, add the spelt flour, baking powder, oil and oats and blend until combined. Slowly add in the milk until you have a smooth mixture.
Next, heat 1tsp oil in a good non-stick pan over a medium-high heat. When the pan is hot all over, and the batter a quarter cup at a time. Follow the method outlined above, waiting until bubbles start to form on the surface before flipping the pancakes. Flip them gently from the edge, then cook for another 15-20 seconds on the other side. Serve whilst hot with your favourite toppings!
Most of the time I like to keep my pancake batter simple, but once in a while like to add a little something extra. In summer time, try adding a teaspoon of vanilla extract and a handful of blueberries to the mix after blending. In winter, I like to add a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg for a cosy Christmassy flavour. If I’m feeling like something a bit naughty, I also like to stir through a few chocolate chips before cooking. This batter is so versatile, so go ahead and try whatever you fancy!
My favourite pancake toppings
Try these delicious ideas for topping your pancakes:
- Banana, walnuts and maple syrup
- Raspberries and blueberries
- Coconut sugar and lemon juice
- Vegan chocolate spread and chopped hazelnuts
Can I make pancakes ahead of time?
The pancake batter can be made the night before and kept in the fridge for breakfast, but I would recommend eating the vegan banana pancakes as soon as you have cooked them- they’re definitely best this way!
Fancy something else for breakfast?
- This strawberry cheesecake breakfast bowl is super healthy and tastes just like eating desert!
- If you love pancakes, these vegan baked pancakes are a super hands-off option, and these coconut milk crepes are deliciously light and thin!
- For something savoury, try my Spanish omelette or eggless breakfast frittata.
- If you’re on the go, a breakfast burrito is the perfect option!
- For something a little bit different, why not make some sweet or savoury tahini toast?
Super Easy Vegan Banana Pancakes
- 100 g oats
- 50 g wholegrain spelt flour*
- 2 tsp baking powder
- 2 tbsp +1 tsp rapeseed oil or other mild flavoured oil
- 1 ripe banana
- 250 ml almond milk
- Add the oats to a food processor or high-powered blender. Blend on high until a flour is formed.
- Add spelt flour, baking powder, 2 tbsp rapeseed oil and banana to the food processor and process until combined.
- With the motor running, stream in the almond milk and continue to blend until smooth.
- Heat 1 tsp oil in a good non-stick frying pan over a medium-high heat. When the pan is hot, add the batter ¼ cup at a time.
- Cook the pancakes for 30 seconds-1 minute, until bubbles start to form on the surface. When bubbles form, gently flip the pancakes from the edge. Cook to 15-20 seconds on the other side, then transfer to a plate.
- Top with your favourite toppings and enjoy!
Made this recipe?
I’d love to know how you got on- let me know how it turned out in the comments below!
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