These are the best vegan banana pancakes I have ever made. They are eggless, but you would never know it because they are moist, fluffy, light, and have a great banana flavor. The best part is that you do not need any sugar, gluten, or oil to make them.
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I have come across many vegan pancake recipes that require a blender, but this one does not. You can easily mix the seven simple ingredients in a bowl and cook them on a griddle for a quick and easy breakfast.
If you love breakfast food as much as I do, you should definitely try these vegan red lentil protein pancakes and vegan red lentil protein waffles for your next breakfast. And then there is always my vegan banana waffles too.
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❤️ Why you’ll love it
I adore how these vegan pancakes are not only eggless but also incredibly moist, fluffy, and light, thanks to the bananas and peanut butter. Plus, the combination of rice flour and tapioca starch gives them the perfect texture.
The best part is that you can make the batter in just one bowl, making it ideal for busy weekday mornings or even brunch when you want to spend more time with your guests. The addition of apple cider vinegar to dairy-free milk may seem unusual, but it is a simple trick that helps the pancakes rise and become extra fluffy.
This recipe is also very versatile. You can use any type of dairy-free milk you like, and even add a splash of vanilla extract for extra flavor. The result is a stack of delicious, nutritious pancakes that everyone will love.
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🧾 Key ingredients
These vegan banana pancakes are not only delicious but also incredibly easy to make. You can find all the ingredients at your local grocery store or even in your pantry.
Bananas are the star of this recipe and for a good reason. They not only provide natural sweetness to the pancakes but also help bind the batter together due to their sticky nature.
Peanut butter is a unique addition to this recipe. It adds a subtle nutty flavor that complements the bananas really well. It is also a great source of plant-based protein.
White rice flour and tapioca starch are the gluten-free flours used in this recipe. They help in achieving the perfect, fluffy texture without the need for all-purpose flour.
The combination of dairy-free milk and apple cider vinegar is a vegan alternative to buttermilk. It helps in making the pancakes light and fluffy.
Vanilla extract is optional, but I highly recommend it. It adds a lovely aroma and enhances the overall flavor of the pancakes.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these delicious vegan banana pancakes, the most crucial piece of equipment you will need is a good quality non-stick frying pan. I would recommend using a pan that distributes heat evenly to ensure that your pancakes are perfectly cooked on both sides.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by peeling and cutting your banana into smaller chunks. This will make it easier to work with.
STEP 2
Next, add apple cider vinegar to your choice of dairy-free milk. I prefer to use almond or oat milk for this recipe. Allow this mixture to sit for a couple of minutes. This is a simple vegan buttermilk substitute.
Making the vegan banana pancakes
STEP 1
In a mixing bowl, place your banana chunks. Then, using a fork, begin to smash the bananas until they reach an eggy consistency. Add your peanut butter to the bowl with the smashed bananas. Mix these two ingredients well.
STEP 2
Pour the dairy-free milk and apple cider vinegar mixture into the bowl. Stir all the ingredients together until they are well combined. This is your wet mixture for the pancake batter.
STEP 3
In a separate bowl, combine your dry ingredients. This includes rice flour, tapioca starch, and baking powder. Make sure these are well mixed.
STEP 4
Now, pour your wet mixture into the bowl with the dry ingredients.
STEP 5
Stir these two mixtures together until they form a smooth batter. Your vegan banana pancake batter is now ready.
STEP 6
Heat a non-stick frying pan or griddle on low-medium heat. Once it is hot, lightly grease it with some oil.
STEP 7
Pour about a ¼ to ⅓ cup of the pancake batter onto the pan for each pancake. Allow these to cook until you see bubbles forming on the surface and the edges start to harden.
STEP 8
Carefully flip the pancakes using a spatula. Cook the other side for a couple of minutes until it is golden brown. Once all your pancakes are cooked, serve them with your favorite toppings.
💡 Expert tip
The key to achieving the perfect vegan banana pancakes is to ensure your pancakes cook thoroughly without burning. When cooking, use a low to medium heat setting, and do not flip the pancake too soon. Wait until you see bubbles forming on the surface and the edges start to firm up before flipping.
🔄 Variations
If you are a fan of the classic combination of banana and chocolate, why not add some cocoa powder to the batter? This will turn your pancakes into a delicious chocolatey treat that is still healthy and vegan.
If you are looking for a refreshing twist, consider adding a tablespoon of lemon or orange zest. The citrus flavor will complement the sweetness of the bananas and is especially delicious when combined with blueberries.
If you want to add more texture to your pancakes, why not try incorporating some chopped nuts? They will add a satisfying crunch to every bite.
If you are a fan of tropical flavors, consider adding a tablespoon of coconut flakes to the batter. This will give your pancakes a hint of coconut flavor and a bit of texture.
🥣 Serving ideas
These vegan banana pancakes are a versatile and delicious breakfast option. They can be served in a variety of ways, making them perfect for any occasion.
I love to top my pancakes with a dollop of dairy-free yogurt and a drizzle of maple syrup. This adds a creamy, tangy element that pairs beautifully with the sweet, fluffy pancakes.
Fresh fruit is also a great addition. Sliced bananas, strawberries, or blueberries are all excellent choices. Not only do they add a pop of color, but they also contribute a fresh, juicy flavor that complements the banana pancakes perfectly.
For a more decadently sweet option, try adding a spoonful of vegan chocolate chips or a sprinkling of chopped nuts. The nutty, chocolatey flavors are a delicious match for the banana pancakes.
If you’re serving these pancakes for a special occasion, consider adding a scoop of dairy-free ice cream on top. This turns them into a delicious dessert that everyone will love.
❄️ Storing tips
These vegan banana pancakes are best enjoyed fresh, but if you have leftovers, storing and reheating them is easy.
To store, allow them to cool completely, then place them in an airtight container in the refrigerator. They will stay fresh for about 24 hours, but after that, they may become dense and tough.
If you want to store them for a longer period, freezing is the best option. Place them in a single layer on a baking sheet and pop them in the freezer. Once they are frozen solid, you can transfer them to a resealable freezer-safe bag or container. They will keep well in the freezer for up to one month.
To reheat, you can use the toaster or the oven to help them regain their crispness. I do not recommend using the microwave, as it can make them soggy.
🤔 FAQs
Absolutely! The peanut butter in this recipe adds a subtle flavor to the pancakes, but it is not essential to the texture. If you are allergic to peanuts or simply do not like the flavor, feel free to leave it out.
The apple cider vinegar is added to the milk to simulate the acidity of buttermilk, which reacts with the baking powder to help the pancakes rise. If you don’t have apple cider vinegar, you can use lemon juice as a substitute.
More vegan breakfast recipes
Find more sweet vegan breakfast recipes here, or check out our favorites:
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Easy Vegan Banana Pancakes
Equipment
Ingredients
- 2 Banana large (approx. 4 oz per banana)
- 1 Tbsp Peanut butter
- 1 cup White rice flour
- 1 Tbsp Tapioca starch
- 1 tsp Baking powder
- ½ cup Dairy-free milk (homemade cashew milk)
- 1 tsp Apple cider vinegar
- 1 tsp Vanilla extract optional
- pinch of salt
Instructions
- Peel and cut banana into smaller chunks.
- Add apple cider vinegar to your choice of dairy-free milk and wait a couple of minutes.
- Take a mixing bowl and smash the bananas with a fork until you reach an eggy consistency.
- Add peanut butter and mix it well. Then add milk and apple cider vinegar mixture and stir until combined.
- Finally, add the rice flour, tapioca starch, and baking powder. Mix it again thoroughly. Now, you are ready to heat up your griddle or non-stick frying pan.
- Spoon ¼ – ⅓ cup of the batter onto skillet and flip when bubbles appear and edges harden. Use low-medium heat to make sure that the pancakes are cooked thoroughly.
- Cover the cooked pancakes until you’re ready to eat them as pancakes are always better when they are warm.
- When served, use your favorite toppings. See ideas Notes.
Notes
Add-ins
- Fresh blueberries – You can add the blueberries to the batter and mix it in the bowl. However, what I like more is that I add the blueberries while the first side is cooking. Just take a couple and pop them by hand. Then flip. This is to make sure every pancake is loaded with blueberries.
- Chocolate chips – I would say it is another obvious choice. Mix in the batter some chocolate chips and go from there.
- Any fruit really – You can add any fruit you like. We made them with chopped strawberries, mixed berries, shredded apple with cinnamon.
- Chopped nuts – Any type you like.
- Dried fruits like cranberries or raisins
- Citrus zest – Add a tablespoon of lemon or orange zest. So yummy, especially lemon combined with blueberries.
- Vanilla extract – I can definitely taste the bananas. If you don’t want that add vanilla extract or any of the above add-ins to overpower it.
- Cocoa powder – Add a tablespoon, if you want to turn them into chocolate pancakes.
Topping suggestions
- Fresh fruit or fruit sauces (like this quick strawberry puree)
- Whipped cream
- Vegan chocolate frosting, which is actually coconut whipped cream
- Nutella
- Banana slices
- Chocolate chips or chocolate sauce
- Caramel sauce
- Toasted nuts
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