Vegan Dairy Free Banana Pancakes

Total time30 min

Prep time10 min

Cook time20 min

Ripe mashed bananas bring natural sweetness and moisture to these fluffy pancakes, spiced with a warm hit of cinnamon in every bite. The batter comes together fast in two bowls, and a touch of melted coconut oil and maple syrup keeps the flavor rich without any fuss. Cooked low and slow on a hot griddle, they turn golden on the outside while staying soft and pillowy in the center, with those little bubbly edges that signal a perfect flip. This one's an easy weekend stack that fits neatly into a vegan kitchen, no special equipment or techniques required. Serve them warm, stacked high, with your favorite toppings for a breakfast that feels like a treat.

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Ingredients

4 servings

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
2 medium ripe bananas, mashed (about ¾ cup)
1 cup dairy free milk
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp coconut oil, melted, plus more for the pan
1 tsp vanilla extract
1 tbsp maple syrup (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
2
In a small mixing bowl, whisk together the mashed bananas, dairy free milk, eggs, melted coconut oil, vanilla extract, and maple syrup, if using, until smooth.

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