Description
These Banana Pancakes are a warm, comforting breakfast made with simple, natural, and plant-based ingredients. Fluffy and lightly sweetened by ripe bananas, they are easy to prepare in under 30 minutes. Perfect for all skill levels, this versatile recipe can be customized with your favorite toppings and mix-ins for a nourishing start to your day.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour (or gluten-free all-purpose flour for gluten-free version)
- 1 cup plant-based milk (almond, oat, soy, etc.)
- 1 tbsp baking powder
- 1 tsp natural vanilla extract (natural)
- 1 tsp apple cider vinegar
- 2 tbsp plant-based butter or oil (for batter and cooking)
- Maple syrup (natural), optional for drizzling
Optional Variations and Mix-ins
- Chopped walnuts or pecans (nutty boost)
- Plant-based chocolate chips (for chocolate twist)
- Fresh or frozen blueberries (berry infusion)
- 1/2 tsp cinnamon or nutmeg (natural) for spiced flavor
Instructions
- Prepare the Banana Base: Mash the ripe bananas in a large mixing bowl until smooth but still slightly textured to retain natural flavor and sweetness.
- Mix Wet Ingredients: Add plant-based milk, natural vanilla extract (natural), and apple cider vinegar to the mashed bananas. Stir well to combine into a silky wet base.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour (or gluten-free all-purpose flour) and baking powder evenly.
- Blend Wet and Dry: Gradually pour the dry ingredients into the wet mixture. Stir gently just until combined, leaving some lumps for fluffiness. Avoid overmixing.
- Cook to Golden Perfection: Heat a skillet over medium heat and lightly grease with plant-based butter or oil. Pour small scoops of batter onto the pan. Cook until bubbles form on the surface, then flip and cook until golden on the other side.
Notes
- Use ripe bananas for the sweetest flavor and best texture.
- Cook pancakes on medium heat to avoid burning and ensure even cooking.
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use fresh baking powder for optimal rise.
- Let the batter rest for 5 minutes before cooking to activate the leavening.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Banana pancakes, plant-based pancakes, gluten-free pancakes, vegan breakfast, easy pancake recipe, healthy pancakes
