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!
Prep Time12 minutes mins
Cook Time15 minutes mins
Total Time27 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 124kcal
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 ½ 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