The Ultimate 10-Minute Fluffy Vegan Banana Pancakes That Will Make Your Mornings Amazing!
introduction
Who doesn’t love pancakes? Especially when they are fluffy, delicious, and completely vegan! Fluffy vegan banana pancakes are not just a treat for your taste buds; they are also fun to make and come together quickly, making them perfect for breakfast or brunch. The magical combination of ripe bananas and nut butter gives them a wonderful flavor and texture. If you’re looking for a simple yet delightful breakfast treat, look no further!
why make this recipe
There are many reasons to whip up a batch of these fluffy vegan banana pancakes. For one, they are incredibly simple to make, taking only about 10 minutes from start to finish. They are perfect for busy mornings when you’re in a rush but still want a lovely meal.
Secondly, they are packed with natural sweetness from the bananas, meaning you can cut down on added sugars while still enjoying a delicious treat. Plus, they’re vegan, so they are a great option for anyone following a plant-based diet. Lastly, the pancakes are versatile! You can personalize them with your favorite toppings or make variations by adding different ingredients to the batter. Get ready to impress your family and friends with this delightful breakfast!
how to make Fluffy vegan banana pancakes
Ingredients:
- ½ cup mashed up, ripe banana (approx. 175 g / 6 oz before peeling)
- 2 tbsp runny (100% nuts, no stabilizers) almond butter (or other nut or seed butter)
- 1 tsp lemon or lime juice
- ¾ tsp cinnamon
- approx. 120 ml / ½ cup almond (or other plant) milk
- 125 g / 1 cup all-purpose flour or all-purpose GF flour mix (this is the one I used)
- 2 tsp baking powder
- ½ tsp (gluten-free if required) baking soda
- vegetable oil, for frying
- 1-2 bananas, sliced
- maple syrup or stem ginger syrup, to caramelize and to serve
- chopped nuts, I used hazelnuts
- thick vegan yogurt, to serve (optional)
Directions:
To start, take a large mixing bowl and combine the mashed up bananas, nut butter, lemon (or lime) juice, and cinnamon. This mixture is where the magic begins, so mix it well. If you’re using gluten-free flour, you can add it in at this stage. If not, wait until later to add your flour.
Next, whisk in the plant milk until everything is nicely blended. If the batter seems too thick, don’t hesitate to add an extra tablespoon of milk to achieve a thick but spoonable consistency. Once that’s done, gently fold in your flour, baking powder, and baking soda until everything is combined.
Now, it’s time for the pancakes! Heat up a medium non-stick frying pan on low to medium heat; be careful not to let it get too hot. Brush the pan with a little bit of vegetable oil—about ½ teaspoon should do if you’re using a non-stick pan.
For each pancake, ladle approximately ¼ cup of the batter onto the pan. Cook for about 2-3 minutes until you see tiny bubbles appear on the surface and then flip. Let them cook for another minute on the other side until they are golden. Keep your cooked pancakes warm in a stack in the oven while you finish the rest.
For a delicious touch, brush sliced bananas with maple syrup or stem ginger syrup and pop them on a warm pan. Allow one side to caramelize gently until they’re golden brown, then flip and caramelize the other side. Set them aside to enjoy later!
how to serve Fluffy vegan banana pancakes
Serving these delightful pancakes is where the fun really begins! Stack them high on a plate and top with the caramelized bananas for that extra special touch. Drizzle generously with maple syrup or stem ginger syrup. If you’re feeling indulgent, sprinkle some chopped nuts on top for added crunch, and don’t forget to add a dollop of thick vegan yogurt if you like. Dig in and enjoy every bite!
how to store Fluffy vegan banana pancakes
If you happen to have any pancakes left over (although we doubt that will happen), you can store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, simply reheat them in the microwave for about 20–30 seconds or in a toaster oven until they’re warmed through. They can also be frozen! Just stack them between layers of parchment paper in a freezer-safe bag, and they will keep for about a month.
tips to make Fluffy vegan banana pancakes
To make these pancakes even fluffier, be sure not to overmix the batter; a few lumps are totally okay! Also, adjust the cooking heat as needed—if your pancakes are browning too quickly, reduce the heat a bit. Using fresh, ripe bananas will add the perfect sweetness and flavor, so keep an eye out for those beautifully speckled ones!
variation (if any)
Feel free to get creative with your pancake mix! You can add chocolate chips, blueberries, or even chopped nuts right into the batter for an exciting twist. For a spiced version, try adding a pinch of nutmeg or vanilla extract. Each variation will give you a delightful new taste experience!
FAQs
Can I make these pancakes gluten-free?
Absolutely! Just use a good quality gluten-free all-purpose flour mix, and you’re all set.
Can I substitute the almond butter?
Yes, definitely! You can use any nut or seed butter of your choice, such as peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
How can I make the pancakes sweeter?
If you prefer sweeter pancakes, you can add a little maple syrup or agave syrup directly into the batter for extra sweetness. Just remember that the bananas already provide a natural sweetness!
Now you’re all set to make the fluffiest, most delicious vegan banana pancakes that are guaranteed to brighten up your mornings. Enjoy every last bite!
