Whether you’ve simply run out of eggs or are intentionally looking for vegan recipes, these Vegan Banana Pancakes hit all the right notes of deliciousness. They are packed with nutrients, are seriously fluffy, and have a perfect burst of banana flavor.
Vegan Banana Pancakes
Making banana pancakes without eggs or dairy is easier than you might realize—and it’s such a handy option if you run out of eggs, have allergies or intolerances in the house, or are eating (or feeding) vegans. Banana is a great binder all on its own, so there’s not much you need to do to the batter to get it to hold together well.
These are flavorful, moist pancakes great for babies, toddlers, and older kids, too.
My kids (who don’t have any allergies but do have many opinions about food!) love these pancakes. They’re so fluffy and packed with banana flavor.
We often eat them for dinner when I’ve run out of steam to make something more complicated—or for breakfast when we want a filling yet healthy meal.
Table of Contents
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Ingredients You Need
To make these banana pancakes you’ll need to have the following ingredients on hand and ready to go.
- Very ripe banana: Ripe banana ensures these have deliciously sweet banana flavor.
- Buckwheat or whole wheat flour: Buckwheat flour is a nice option to make these without gluten and is really nutrient-dense. If you only have whole wheat flour, see the Notes at the end of the recipe for tips.
- Ground flaxseed: Look for this near other seeds or in the cereal aisle of your supermarket, depending on where you shop.
- Vanilla extract and cinnamon: These pair to add flavor to the banana base of the recipe.
- Neutral oil: You can use canola oil, vegetable oil, melted coconut oil, or avocado oil.
- Baking powder: Fresh baking powder ensures that these pancakes rise nicely during the cooking process.
- Milk: Use nondairy milk here to make these vegan.
Step-by-Step Instructions
Here’s a look at the process of making these pancakes so you know what to expect. Scroll down to the end of this post for the full recipe.
- Mash the banana very smooth with a fork. Try to get out as many big lumps as you can for the best final texture.
- Stir together the dry ingredients in a medium bowl. This evenly distributes the spices and leavening.
- Stir in the banana and the remaining wet ingredients to make a smooth, thick batter.
- Warm the oil in a nonstick pan and add batter. Add a few extra slices of banana on top if you’d like, cook until you see bubbles around the edge of the surface, then flip to cook through.
TIP: You can also blend this batter very smooth in a blender if you prefer.
Can bananas replace eggs in pancakes?
Yes, the mashed bananas help to bind this batter, as does the small amount of flaxseed.
Can I make these vegan pancakes gluten-free?
To make these banana pancakes without gluten, I like to use buckwheat flour. It’s rich in nutrients including protein and fiber and is readily available at most grocery stores. (I lived in a small town up until recently and was able to get it at both of our regular stores.)
Which nondairy milk is best in these pancakes?
I recommend using a plain, unsweetened nondairy milk such as almond milk, oat milk, a mixed plant milk, or other preferred milk. But, if all you have is vanilla milk, that will totally work!
Flourless Banana Pancakes
To make these Vegan Banana Pancakes without flour, you can use the buckwheat flour mentioned above (buckwheat is technically a grass!) or use oat flour—which you can buy or make yourself by grinding oats into a powder in the food processor or blender.
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Green Pan Nonstick Pan
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How to Store
Let any leftovers cool and store in an airtight container in the fridge for up to 3 days. Or in the freezer in a zip-top freezer bag for up to 3 months. Warm a few pancakes at a time, spread into a single layer on a heat-safe plate, for 15-30 seconds.
Best Tips for Success
- Use very ripe bananas with brown spots for the best flavor.
- Let the batter sit for a few minutes before you start cooking.
- Spread the batter thinly to ensure the centers cook through.
- To make these gluten-free, use buckwheat flour.
- If you don’t have flaxseed, you can substitute chia seeds, instant oats, or oat flour.
- Serve with maple syrup, peanut butter, applesauce, fruit puree, whipped cream, or topping of choice.
- Leftover pancakes are a great baby snack or are a great option to pack in a lunchbox .
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I’d love to hear if you try this recipe, so please leave your feedback below!
Fluffy Vegan Banana Pancakes
Ingredients
- 1 cup sliced very ripe banana (about 1 small banana)
- 1 cup buckwheat flour (or whole wheat flour)
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup nondairy milk
- 2 tablespoons canola oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Mash the banana very smooth with a fork.
- Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl.
- Stir in the banana, milk, oil, and vanilla. Gently combine to make a uniform, thick batter.
- (Or, add all ingredients to a blender except the flour. Blend until smooth. Stir in the flour.)
- Heat a cast-iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out ¼ cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about ½-inch thick. (Add a few slices of banana on top of each if desired.) Let cook about 3 minutes or until the edges are set.
- Carefully flip and cook for another 1-2 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200-degree-F oven.
- Serve with maple syrup, sliced banana, or other desired topping.
Notes
- To store: Let cool and store in an airtight container in the fridge for up to 3 days, or in the freezer in a zip-top freezer bag for up to 3 months. Warm a few pancakes at a time, spread into a single layer on a heat-safe plate, for 15-30 seconds in the microwave.
- Gluten-free: Use buckwheat flour.
- You can add a handful of chocolate chips to the batter if you like.
- Use very ripe bananas with brown spots for the best flavor.
- Let the batter sit for a few minutes before you start cooking.
- Spread the batter thinly to ensure that the centers cook through.
- If you don’t have flaxseed, you can substitute chia seeds, instant oats, or oat flour.
Nutrition
This post was first published November 2018.
I make this recipe at least once a week and figured it was time to leave a comment. I pretty much have the recipe memorized. I am breastfeeding and need to avoid dairy and eggs because my baby is allergic. This recipe is so good and I love adding dairy free chocolate chips, finely chopped nuts, and chopped raspberries or strawberries. I sub avocado oil because its what I like and have.
So glad to hear that!
This is a great recipe. I added/subbed a couple things that I thought I would share. Blend the banana, milk, and 3/4 cup spinach (packed as much as you feel your kid can handle). Can’t taste it. Promise. Use chia seeds instead of ground flax. I’ve been vegan for years and always have trouble with batter consistency using ground flax. I stopped counting recipes I’ve tried. Chia seeds seem to not have the problem of causing the pancake to be gummy.
I have made this recipe a few times and it has come out great each time. When making them the last time I realised halfway through that I didn’t have any flour so I blended up some oats to make oat flour. They didn’t hold together very well, but my toddler didn’t care and still loved them
These pancakes are very tasty and my (picky…) daughter likes them. I was worried that they would taste too “healthy”, but they actually have a really nice, sweet flavor. I subbed oats and chia seeds for the flaxseed, since I didn’t have any.
I used 1/2 c of whole wheet flour and 1/2 c of buckwheat flour. I wasnt expecting it to be anything great but I was wrong. My fiance and 16 mo old loved these as did I. In fact my toddler kept eating them for snack after breakfast and then got upset when it was time to eat other food for lunch. I loved how easy and healthy the recipe is, will definitely be making again, thank you!
Would these work with all-purpose flour if that’s all that’s on hand? Thank you!
I would reduce the milk to 1/2 cup, and add more a little at a time to reach a normal pancake consistency. You’ll want to use less milk with AP flour to ensure they cook through in the middle.
Can you replace the 1 cup of bananas with applesauce? If so, how much applesauce?
I haven’t tried that and I am not sure if they would cook through the same (applesauce tends to be moister in pancakes). I do have this recipe you could look at: https://www.yummytoddlerfood.com/fluffy-applesauce-pancakes/
Delicious! Thank you for the recipe!
so yummy! my daughter is allergic to dairy and eggs. she loves them & so do i!
Made these today for the first time and man, did they ever stick to the pan. At first thought it was my non-stick griddle gone bad but then used the rest of the batter in my new green pan and had just as much trouble. Never had anything stick to any pan like this before. Maybe I put too much banana in? Not up for trying them again at this point. When those I was able to salvage were done they tasted fine but not worth the stress and number of failed ones. Love so many of your other recipes. Your spinach muffins are my grandson’s favorite food! He’s allergic to eggs and all nuts so having the substitutes written in the recipe is a great help. Thanks so much!
Hi-
Did you grease the pan? I haven’t ever had an issue when there’s butter in the pan so maybe that would have helped? I’m sorry to hear it was a challenge though!
My toddler loves these! I use 1/2 whole wheat flour, 1/2 rolled oats, and add some hemp seeds for extra protein.
Thank you for posting a recipe for egg free pancakes! I was so excited when I came across this recipe this morning. My toddler is allergic to eggs so we made this for breakfast and the pancakes were delicious! I am so appreciative of all your recipes and I have made quite a bit so far. I appreciate how you write a variety of healthy toddler meals. Thank you so much for making my life easier.
hi i was wondering can you store the rest of the batter in the fridge for a day or two?
Hi- If covered, yes, though you may need to add a little more milk to thin the batter as it might thicken as it sits.
I’ve made these twice but always have an issue with the pancakes sticking to pan, having to grease pan for each pancake, maybe even between flipping pancake. Any suggestions?
If you are using a pan other than a nonstick one, you may have to grease between.
Hello
Thanks for sharing such yummy recipes for our little ones! I want to ask about flaxseed as I plan to make egg free pancakes. As I know flaxseed makes the intestines work more than usual and in some people causes diarrhoea. 2 table spoons of flaxseed is not going to cause a problem? What is the alternative?
Thanks in advance
Bahar