I usually like all the toppings when I eat pancakes but I like to serve these quite simply. We’re talking a generous knob of vegan butter and a heavy handed drizzle of maple syrup. The banana flavour comes through really well and is enhanced by the cinnamon and hint of nutmeg. It’s almost like eating sticky, syrupy, banana bread.
Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!
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240 ml / 1 cup unsweetened non dairy milk
2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won’t be quite as light and fluffy
1 medium banana, peeled , weighing around 170 g in it’s skin
200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda (bicarbonate of soda in the UK)
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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- Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients.
- If you don’t have a blender you can make them by hand. I will include instructions at the end.
- Blend the ingredients until smooth. Don’t over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.