Vegan Banana Pancakes

Vegan Banana Pancakes Recipe consists of homemade pancake batter made with unsweetened almond milk and ripened bananas. The result is fluffy pancakes with a yummy light banana flavor.

I’ve mentioned enjoying lazy mornings several times before and I will continue to rave about their importance. Any day that begins waking up with the sun, dog smooches, and a stack of  delicious easy pancakes is one I want on constant repeat. We need more mornings where there is no agenda or rush, with plenty of time to sip coffee and read. The kind of days where all I have to worry about is not getting syrup on my shirt. Yep, lets have more of those!

Vegan Banana Pancakes Ingredients

• All Purpose Flour
• Almond Milk (sweet or unsweet, vanilla or plain)
• Ripe Bananas (2 large browning bananas, softer more ripe have the best flavor)
• Apple Cider Vinegar (reacts with baking soda to create thick fluffy pancakes, doesn’t change flavor)
• Organic Sugar (bleached or raw)
• Vanilla (always a great flavor addition)
• Salt, Baking Soda

Vegan Banana Pancakes

Recipe for Vegan Banana Pancakes, fluffy and light banana flavored flapjacks of breakfast heaven. Pancake batter made with unsweetened almond milk and ripened bananas.

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 12 pancakes

Calories: 139kcal

Ingredients

Pancake Batter

• 2 cup (256 g) all-purpose flour
• 4 Tbsp raw organic sugar
• 2 Tbsp baking powder
• 1 tsp salt
• 2 smashed ripened banana
• 2 cups (500 ml) unsweetened almond milk
• 2 Tbsp apple cider vinegar
• 1 tsp vanilla extract

Topping

• Sliced bananas
• Maple syrup

Instructions

• To a medium bowl, whisk together all dry ingredients.
• In a separate bowl combine mashed bananas, almond milk, vinegar, and vanilla. Stir together until just mixed.
• Pour banana mixture into dry ingredients and whisk together until smooth.
• There will be small banana chunks, but that’s just fine!
• Spray skillet pan with coconut cooking spray and turn heat onto medium low.
• Wait a few minutes to allow pan to evenly heat.
• Spoon ¼ cup give or take onto the center of your pan.
• Wait until you see small bubbles form in the center of the pancake.
• Flip your pancake over and cook until lightly golden.
• 10. Repeat with remainder of batter.

Notes

Top with sliced bananas and drizzle on maple syrup!

did you make this recipe?Mention @twocupsflour or tag #twocupsflour!

Nutrition

Calories: 139kcal