Fluffy vegan banana pancakes – these American style vegan pancakes are easy to make, super fluffy and perfect for breakfast or brunch.
I always, always seem to have several browning bananas in the fruit bowl. As soon as they start to get a couple of brown spots, they are past the point where I want to eat them as they are. So it’s a good thing that I really love banana bread!
For the sake of my thighs it is probably best not to make it every week however, so it is good to have some other options like these fluffy vegan banana pancakes to use up those bananas that are past their best.
These pancakes are really simple to make – I just bung all of the ingredients into a blender, whizz until smooth then cook the pancakes right away. The batter is best used straight away otherwise the pancakes wont be quite as fluffy – still delicious though!
As written the recipe will serve four people – about four pancakes each, but it is easy enough to halve the recipe if you only need to serve two people or only have one banana to use up.
How To Make Fluffy Vegan Banana Pancakes:
Add two medium sized, very ripe bananas to a blender along with plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, salt, sunflower oil (or whichever kind of oil you prefer), maple syrup and vinegar and blend until very smooth.
It is the reaction between the vinegar and baking powder/bicarb that makes these pancakes so fluffy but don’t worry – you can’t taste it at all.
Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil.
Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.
Flip the pancake over and cook for another couple of minutes until golden and cooked through. Repeat with the rest of the batter, you should get about sixteen pancakes. You can keep them warm in a low oven if needed.
Serve with maple syrup, sliced banana and chopped nuts; or whatever toppings you prefer; they are very good with blueberry compote!
More Vegan Pancake Recipes:
- Fluffy vegan vanilla pancakes
- Vegan crepes with berry compote and chocolate sauce
- Vegan pumpkin pancakes
More Recipes To Use Up Brown Bananas:
- Vegan biscoff banana bread
- Vegan chocolate banana bread
- Vegan banana nut muffins
- Vegan banana cake with chocolate peanut butter frosting
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Nutella swirled banana yeast bread
- Chocolate peanut butter banana breakfast smoothie
- Chocolate berry smoothie
Fluffy Vegan Banana Pancakes
Ingredients
- 2 medium very ripe bananas, about 225g peeled weight
- 3 Tbsp sunflower oil (or whichever oil you prefer)
- 3 Tbsp maple syrup
- 1 Tbsp white wine/cider vinegar
- 250 ml (1 cup) unsweetened dairy free milk (I use soy) plus a little extra if needed
- 225 g plain (all-purpose) flour
- 25 g (2 1/2 Tbsp) cornflour (cornstarch)
- 1 Tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
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Place all of the ingredients into a blender and blend until very smooth. The batter should be fairly thick but if is is too thick then you can add a splash more milk.
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The batter needs to be cooked right away so get a good non-stick frying pan (or two for speed) on a low heat. If your pan is not very non-stick then grease it with a little sunflower oil.
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Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear on the surface and the batter is set around the edge.
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Carefully flip the pancake over and cook for another minute or two until it is golden and cooked through.
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Repeat with the rest of the batter. You can keep the cooked pancakes warm in a low oven if needed.
These were the best, fluffiest vegan pancakes I have ever tasted, and I’ve tasted a lot! I nixed the sugar since the ripe bananas provided just enough sweetness. I also used two tablespoons of oil (olive) instead of three and substituted the all-purpose flour for white whole wheat. I didn’t have cornstarch in the house, but the pancakes didn’t suffer from its omission. I made about 10 3-inch pancakes from the batch. Thank you for sharing, Hannah. These will become a new breakfast go-to.