Vegan Banana Pancakes

Ingredients

• 156 g (1¼ cups)plain flour
• 2 tbspwhite granulated sugar
• 1 tbspbaking powder
• ¼ tspsalt
• 1 tspground cinnamon
• 120 g (½ cup; about 1 large ripe banana)mashed banana
• 1 tbsp, plus extra for fryingcoconut oil
• 180 ml (¾ cup), or another non-dairy milksoy milk
• 1 tspvanilla extract
• To tastesliced banana
• To tastemaple syrup

Instructions

1. 1

   Mix dry ingredients

   Sift the flour into a mixing bowl. Add the sugar, baking powder, salt and cinnamon, then stir to combine.

2. 2

   Make the batter

   Mash the banana in a separate bowl, then mash in the coconut oil. Add this mixture to the dry ingredients with the soy milk and vanilla, and mix together. The batter will be fairly thick.

3. 3

   Cook the pancakes

   Heat a pan with a little coconut oil until hot. Add batter for the first pancake, using about ¼ cup at a time. When the edges look dry and small bubbles appear on top, flip it and cook until browned on the other side. Continue flipping and pressing gently with a spatula until the pancakes are well browned and cooked through inside.

4. 4

   Serve with toppings

   Serve the pancakes with sliced banana, other fresh fruit if you like, and maple syrup for drizzling.

What are vegan banana pancakes?

Banana pancakes are a breakfast-style pancake made with mashed banana in the batter, and this version uses soy milk and coconut oil instead of dairy. The familiar pan-cooked format is quick to make and easy to top at the table.

Ripe banana brings sweetness and moisture, while baking powder helps the pancakes rise. Cinnamon and vanilla round out the flavour without overpowering the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 3g protein, 23g carbs, 2g fat.

The flour, sugar and banana provide most of the carbohydrates, while coconut oil supplies much of the fat. Flour and soy milk contribute some protein. Pair a serving with fresh fruit and a protein-rich plant-based side such as soy yoghurt to make the plate more substantial.

Choosing the ingredients

Ripe banana: Use a banana that mashes easily; it blends more smoothly into the batter and contributes plenty of flavour.

Plant milk: Soy milk is the listed choice, though the recipe allows another non-dairy milk. Use the same quantity so the batter keeps its intended consistency.

Getting the batter right

Dry ingredients: Sifting the flour helps break up lumps before the leavening and spices are mixed through.

Mixing: Combine the wet and dry mixtures until incorporated, keeping in mind that the batter is meant to be fairly thick. Avoid stirring more than needed.

Cooking and browning

Pan heat: Heat the pan with a little coconut oil before adding batter. A hot cooking surface helps the pancakes begin to set as soon as they go in.

Flip cue: Look for dry-looking edges and small bubbles on top before turning each pancake. Cook the other side until browned, then press gently with a spatula as needed to help the centre cook through.

Timing and serving

Batch cooking: The recipe takes 30 minutes in total, so have the toppings ready while the pancakes cook. Work through the batter in portions, using about ¼ cup for each pancake.

Toppings: Sliced banana and maple syrup are the suggested finish. Other fresh fruit can be added to suit what you have.

Building a breakfast plate

These pancakes provide carbohydrates mainly from flour, sugar and banana, while the coconut oil contributes fat. Soy milk and flour contribute some protein.

For a more rounded plate, serve with fresh fruit and a source of protein such as unsweetened soy yoghurt, if it suits your meal.

Recipe notes & tips

• Mash the banana thoroughly so it is easier to mix evenly into the batter.
• Measure about ¼ cup of batter for each pancake to keep the portions consistent.
• Wait for dry-looking edges and bubbles on top before flipping.
• Use a little coconut oil in the pan and add more as needed between batches.
• Check that the centre has cooked through before taking each pancake off the pan.

Variations

• Extra fruit: Add fresh berries alongside the sliced banana when serving.
• More cinnamon: Increase the cinnamon slightly for a warmer spice flavour.
• Different plant milk: Use another non-dairy milk in place of soy milk, keeping the same quantity.
• Nutty topping: Scatter chopped nuts over the pancakes before serving.
• Less sweetness: Use less maple syrup at the table to suit your preference.

Common mistakes to avoid

• Flipping too early: Wait until the edges look dry and bubbles show on top so the pancake is easier to turn.
• Skipping the sifting: Sift the flour first to help prevent lumps in the dry mixture.
• Overmixing: Stir just until the ingredients come together to avoid working the batter more than necessary.
• Pan not hot enough: Heat the pan with a little coconut oil before adding the first portion of batter.
• Undercooked centres: Continue cooking and gently pressing with the spatula until the inside has had time to cook through.

How to store

Refrigerate leftover pancakes in a covered container and eat within 3 days. Reheat in a pan over a gentle heat or in the microwave until warmed through.

Frequently asked questions