Vegan Banana Pancakes
Fluffy, golden, and naturally sweet, these plant-based pancakes prove you don't need eggs or dairy to nail a proper stack. The trick is a simple flax gel — ground flaxseed stirred into water and left to thicken for five minutes — which binds the batter just as well as a conventional egg would. Mashed ripe bananas do double duty here, adding moisture and a gentle sweetness that means you barely need to reach for the maple syrup (though nobody's stopping you). A touch of cinnamon and vanilla round out the flavor, making each bite feel warm and a little indulgent. The batter comes together in one bowl, and the whole process from mixing to table is genuinely quick, making this a realistic weekday breakfast and not just a weekend project. This recipe makes four servings, so it's perfectly sized for a household breakfast or a cozy brunch for two with leftovers to look forward to.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup plant-based milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp coconut oil or neutral oil, for the griddle
For serving
- maple syrup, for serving (optional)
- sliced banana, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining. Whisk in the plant-based milk, maple syrup, vanilla extract, and the flax gel until well combined.
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