Vegan Pancakes with Banana
A fluffy vegan banana pancake, American-style, but made without eggs or milk! These are so easy to make from scratch for your weekend breakfast or brunch.
Servings 4 people
Calories 268kcal
Cost £0.65 total (16p per serving)
Ingredients
- 2 overripe bananas
- 150-250 ml non-dairy milk we like soy milk or oat milk
- 2 tbsp vegetable oil or sunflower oil plus more for frying
- 1 tsp vanilla extract
- 150 g self-raising flour
- 1 tsp baking powder
- ¼ tsp fine table salt
Instructions
- Peel the bananas and place onto a plate. Use the back of a fork to mash the bananas into a smooth paste. Scrape the mashed banana into a measuring jug and top up with non-dairy milk until the level reaches 300ml.2 overripe bananas, 150-250 ml non-dairy milk
- Add the oil and vanilla to the jug and stir together.2 tbsp vegetable oil or sunflower oil, 1 tsp vanilla extract
- In a medium bowl, mix the flour, baking powder and salt. Pour in the banana mixture and fold together to get a thick batter.150 g self-raising flour, 1 tsp baking powder, 1/4 tsp fine table salt
- Heat a large, non-stick frying pan over a medium-low heat and add a bit of oil to the pan, just enough to thinly coat the pan. Spoon 2-3 tablespoons of batter into the pan for each pancake.
- Cook until golden underneath and flip then let cook until the other side is golden. Remove to a plate (keep warm in the oven as you cook the others).
- Serve the pancakes warm with vegan butter and maple syrup.
Video
Notes
Frozen bananas: when your bananas are overripe, pop them into the freezer whole. You can then let them defrost when you're ready to bake with them (either by leaving at room temp for a few hours, or, by placing onto a baking tray in a 180C oven for 5-10 mins until softened).
Nutrition
Calories: 268kcal | Carbohydrates: 45.3g | Protein: 4.5g | Fat: 7.9g | Sugar: 9.4g