Easy Vegan Banana Pancakes are fluffy, plant-based pancakes made with almond flour, mashed banana and almond milk — a simple vegan breakfast that’s naturally sweet and ready in minutes.
Prep Time: 10 mins • Cook Time: 5 mins • Total Time: 15 mins • Servings: 2 (Yield: ~6 pancakes)
Ingredients
- 1 cup blanched almond flour
- 2 tsp baking powder
- 1 tbsp white sugar (or maple syrup)
- Pinch salt
- 1 ripe banana, mashed
- ½ cup almond milk (or other plant milk)
- 2 tbsp vegetable oil (plus extra for pan)
Directions
- In a medium bowl whisk together almond flour, baking powder, sugar and salt.
- Stir in mashed banana, almond milk and vegetable oil until just combined; batter should be thick but pourable. Add more almond milk 1 tbsp at a time if too thick.
- Heat a lightly oiled griddle or nonstick skillet over medium heat. Drop 1/4 cup batter per pancake onto hot surface.
- Cook until bubbles form on the surface and edges look set, 3–4 minutes. Flip and cook 2–3 minutes more until golden. Repeat with remaining batter.
- Serve stacked with maple syrup, fresh berries or nut butter.
Cook’s Note
- For extra fluff fold in 1 tbsp aquafaba (chickpea brine) whipped briefly. Use ripe bananas for best sweetness and texture.
Nutrition Facts (per serving)
Calories 583 • Fat 45g • Saturated Fat 5g • Sodium 1581mg • Carbs 39g • Fiber 8g • Sugars 18g • Protein 14g