15+ VEGAN PANCAKE RECIPES: BANANA PANCAKES & MORE
These gluten-free & vegan Banana Pancakes are thick, fluffy, and delicious! Made in the blender, they come together quickly and reheat well, so you can make them ahead of time for a quick breakfast. Plus, check out 15 other delicious vegan pancake recipes in this post.
Provided by Bakerita | Rachel Conners
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
- In a blender, combine the oats, dairy-free milk mixture, banana, maple syrup, baking powder, kosher salt, and vanilla and cinnamon if using.
- Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.
- While the batter thickens, heat up a skillet or griddle pan to medium heat. Once the pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Press a small handful of blueberries into the batter, if using. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.
- Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you're using a griddle or large pan, you can do more than one at a time.
- Serve warm, with coconut cream, maple syrup, fruit, and/or nut butter!
- If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.
VEGAN BANANA PANCAKES
Steps:
- Sift the flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon, mix together.
- Mash the banana in a bowl and add the coconut oil and mash together. Add to the mixing bowl with the soy milk and vanilla and mix in. Your batter will be fairly thick.
- Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around 1/4 cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
- Serve pancakes with some sliced bananas, other fresh fruits as you like and syrup for drizzling.
Nutrition Facts : ServingSize 1 Pancake, Calories 124 kcal, Sugar 5 g, Sodium 281 mg, Fat 2.3 g, SaturatedFat 1.5 g, Carbohydrate 22.9 g, Fiber 1.1 g, Protein 2.9 g
VEGAN BANANA PANCAKES
Ripe banana, a common replacement in vegan recipes, pulls double duty here as both an egg substitute and a delicious pop of flavor. In this case, the riper the banana the better! We recommend using unsalted vegan butter which lends a flavor reminiscent of traditional pancakes, but coconut oil also works in a pinch.
Provided by Food Network Kitchen
Time 30m
Yield 12 to 14 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.
VEGAN BANANA PANCAKES
Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they're vegan
Provided by Esther Clark
Categories Breakfast, Brunch, Dessert
Time 22m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
- Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.
Nutrition Facts : Calories 94 calories, Fat 4 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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- To a mixing bowl, add banana and mash. Then add oil, maple syrup, baking powder, and salt and whisk to combine. Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine. If using coconut oil and it hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise, proceed.
- Add oat flour, gluten-free flour, and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk. If adding fruit or chocolate chips, add now and gently fold to combine.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little oil. (You will likely need to decrease the heat of the skillet to medium-low / low once it's hot as to not burn the pancakes.)
- Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more). The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.
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