Vegan Banana Pancakes

These vegan banana pancakes will become your favorite breakfast every weekend! These are dairy free pancakes, as well as egg free and insanely fluffy!

Course Breakfast

Cuisine American

Keyword dairy free breakfast, dairy free pancakes, dairy free recipes, vegan recipes

Prep Time 12 minutes

Cook Time 15 minutes

Total Time 27 minutes

Servings pancakes

Calories 124kcal

Author LarishaBernard

Ingredients

1 tbsp apple cider vinegar
1 cup vanilla almond milk (or other dairy free milk if allergic)
1 1/4 cup flour (use GF cup for cup flour if allergic)
1 tbsp brown sugar
1 1/2 tbsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp vanilla extract
3 ripe bananas*

Instructions

Add apple cider vinegar to a 1 cup measuring cup. Fill the rest of the measuring cup with dairy free milk. Let this sit for 10 minutes. (This makes vegan buttermilk.)
In a large bowl, add all the dry ingredients. Set aside
Mash the bananas on a plate.
Add the buttermilk to the dry ingredients once ready and combine well.
Add in the mashed bananas and vanilla and combine well again.
Add a small amount of dairy free butter to a skillet over medium low heat.
Once heated, add 1/2 cup of pancake mixture to the skillet. Wait until bubbles start to form and flip. Cook other side for 1-2 minutes or until golden brown and remove.
Repeat until no batter remains.
Serve topped with butter, syrup, or any of your favorite sauces! See post for ideas.

Notes

*The more ripe your bananas, the sweeter the pancakes will taste.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition