Description
Enjoy a stack of fluffy Banana Pancakes that blend the natural sweetness of ripe bananas with creamy plant-based milk for a comforting and nourishing breakfast treat. This easy-to-make recipe is plant-powered, customizable, and ready in under 30 minutes, perfect for brightening your mornings with warm, inviting flavors.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas
- 1 cup plant-based milk
- 1 tsp natural vanilla extract
- 2 tbsp maple syrup (natural)
- 1 tsp vegetarian Worcestershire sauce (optional)
Dry Ingredients
- 1 cup all-purpose flour or whole wheat flour
- 1 tbsp baking powder
- 1 tsp natural gelling agent
- Pinch of sea salt
For Cooking
- Plant-based butter or oil for greasing
Instructions
- Prepare the bananas and wet ingredients: Mash ripe bananas in a bowl until smooth. Add plant-based milk, natural vanilla extract, maple syrup (natural), and vegetarian Worcestershire sauce if using. Mix thoroughly until combined and creamy.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, natural gelling agent, and a pinch of sea salt to create the dry mix for structure and lift.
- Mix wet and dry ingredients: Pour the wet banana mixture into the dry ingredients bowl. Stir gently until just combined; avoid overmixing to keep the pancakes light and fluffy.
- Heat the pan and cook: Warm a non-stick pan or griddle over medium heat and lightly grease with plant-based butter or oil. Pour spoonfuls of batter onto the pan and cook for 2-3 minutes until bubbles form on the surface. Flip carefully and cook for an additional 2 minutes until golden and cooked through.
- Serve warm: Transfer cooked Banana Pancakes to a plate and keep warm. Repeat with remaining batter, reheating the pan as needed.
Notes
- Use very ripe bananas for sweeter flavor and moist texture.
- Do not overmix the batter to keep pancakes tender.
- Keep the heat moderate to ensure even cooking.
- Let the batter rest for 5 minutes to enhance rise and texture.
- Try different plant-based milks like almond, oat, or coconut for flavor variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana pancakes, plant-based pancakes, vegan breakfast, quick pancakes, healthy pancakes, gluten free option
