Vegan Banana Pancakes
(As Soft As Marshmallows)
Published on: 23 January, 2025 By: Meera
These Vegan Banana Pancakes are as soft as marshmallows and burst with natural sweetness from ripe bananas. They’re perfectly spiced with cinnamon and are an incredible breakfast option that are sure to make your mornings better.
Why you’ll love these vegan banana pancakes
- Incredibly Soft Texture: With the addition of mashed bananas, these pancakes are extra soft, moist, and melt-in-your-mouth delicious.
- Great Way To Use Up Over-Ripe Bananas: Don’t toss those over-ripe, spotty, mushy (and sometimes gross-looking) bananas. They are perfect for making these vegan banana pancakes.
- Dairy-Free & Egg-Free: These pancakes are completely plant-based, making them suitable for vegans, vegetarians, or anyone with dietary restrictions, or when you’ve run out of eggs.
- Quick & Easy: These pancakes are ready in about 15 minutes! And, you only need a banana and a few pantry staples to whip ’em up.
- Customizable Toppings: Add your favorite toppings like fresh berries, maple syrup, or vegan butter to elevate your stack.
What you’ll need to make these pancakes
- All-purpose flour: I think that spelt or whole wheat flour will work with a 1:1 ratio swap. But, I’m not so sure about gluten-free flours. You may have success with Bob’s Red Mill 1:1 flour blend, as it’s reputable for being a great substitute.
- Sugar: brown, caster, granulated, muscovado, monk fruit sweetener, etc.
- Salt: complements the sweetness.
- Cinnamon: this warming spice goes very well with bananas.
- Baking powder: this makes the pancakes rise and become plushy and pillowy.
- Bananas: the star of these vegan banana pancakes also serve as egg replacers. Neat, huh?
- Plant milk: almond, oat, cashew, hemp, whatever you have, baby!
- Oil: This adds tenderness to the pancakes. You can use olive, refined coconut, sunflower, canola, etc.
- Vanilla extract: adds flavour.
How to make plushy banana pancakes
Step 1: Mix the dry ingredients. In a bowl, mix the sifted flour, sugar, salt, cinnamon and baking powder.
Step 2: Mix the wet ingredients. Mash the banana and add to a bowl, along with the plant milk, oil, and vanilla extract. Mix well.
Step 3: Add the wet ingredients to the dry. Stir well but do not overmix. A few lumps in the batter is okay.
Step 4: Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a touch of vegan butter for an even golden brown finish.
Step 5: Cook: For each pancake, pour about 1/4 cup of batter onto the skillet. Let the pancakes cook until bubbles form on the surface and they’re firm enough to flip. Flip them over and cook for 30-60 seconds more.
Step 6: Serve and Enjoy: Stack your pancakes and top with fresh fruit, a drizzle of maple syrup, or any of your favorite toppings. Enjoy these marshmallow-soft delights!
Vegan Banana Pancakes (As Soft As Marshmallows)
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (125g) | may use whole wheat or spelt
- 1 tbsp sugar (12g)
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tsp baking powder
Wet Ingredients
- 1 ripe banana, mashed (120g) | about 1/2 cup
- ½ cup plant milk (120g)
- 1 tbsp oil (15g)
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients. In a bowl, mix the sifted flour, sugar, salt, cinnamon and baking powder.
- Mix the wet ingredients. Mash the banana and add it to a bowl, along with the plant milk, oil, and vanilla extract. Mix well.
- Add the wet ingredients to the dry. Stir well but do not overmix. A few lumps in the batter is okay.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a touch of vegan butter for an even golden brown finish.
- Cook: For each pancake, pour about 1/4 cup of batter onto the skillet. Let the pancakes cook until bubbles form on the surface and they're firm enough to flip. Flip them over and cook for 30-60 seconds more.
- Serve and Enjoy: Stack your pancakes and top with fresh fruit, a drizzle of maple syrup, or any of your favorite toppings. Enjoy these marshmallow-soft delights!
Notes
- When measuring the flour using cups, spoon the flour into the cup and level with a knife instead of scooping from the flour container with the cup. You’ll have too much flour.
- For a gluten-free option, try using Bob’s Red Mill 1:1 Flour Blend.
- Use any sugar, such as brown, granulated, castor, muscovado, or monk fruit sweetener.
- Use any plant milk, such as almond, oat, cashew, hemp, etc.
If you’ve tried this recipe, please consider leaving a rating, and tag me on Instagram @soggy_cereal77. I’d love to hear what you think. Plus, it would make me happy to have brought some love to your breakfast table <3
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