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!
Servings 8 pancakes
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.
*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.
Serving: 1pancake | Calories: 124kcal | Carbohydrates: 27g | Protein: 2g | Sodium: 116mg | Potassium: 406mg | Fiber: 1g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 3.9mg | Calcium: 143mg | Iron: 1.2mg