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Vegan Banana Pancakes

What you need: 

1 cup flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
dash cinnamon
2/3 cup nondairy milk (I use soy)
1/2 banana, very ripe and mashed
1 teaspoon vanilla

What you do: 

1. Mix flour, vegan sugar, baking powder, salt and cinnamon together.
2. In another bowl, combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more milk if batter is too thick.
3. Cook on medium-high heat in skillet until browned on both sides.
Serve with maple syrup, icing sugar or jam.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


these are sooo delicious  :)>>>

lol, i forgot to add the sugar until i was almost done i remembered soo the the first 3 ones had no sugar...

EVEN MORE DELICIUS! grrrr.. i didnt used to add syrup to my pancakes, the syrup its just tooo sweet but if i dont add sugar to the pancakes its great!  :D


if i dont have soy milk  :'( can i use water?

I would think so! It might not be as good? but, go for it! : )


These are very good! I added more cinnamon and banana...but basically just followed the recipe.  :)


I love vegan cakes! They're so good my boyfriend and I could eat them for all three meals of the day. I like to use whole wheat flour usually and mixing in some old fashioned oats creates a nice texture. These are fun because you can experiment in so many ways and never really go wrong.


Just tried these today.  I really liked them - especially as they had no oil in (all other vegan pancake recipes I've tried have had lots of oil in).
I loved the fact that all the ingredients are things I always have in my cupboard.  A good weekend breakfast!


This recipe was fantastic.
I substututed the vanilla for organic carob powder and i also added a handful of almonds.
They were great!!  :)


Yum! These were so easy to make and turned out perfectly. Normally when I make pancakes they turn into dense mushy piles - not these! I omitted the cinnamon, put everything in a blender and added extra soymilk until it was pourable. Highly recommended!


Excellent! Our favorite pancake recipe.

Some modifications:
- Used 2 ripe bananas, divided. One mashed banana was added to the batter, the other one sliced and cooked on the skillet separately for a banana topping!
- Did only 1/2 tsp vanilla extract.
- Added a little more than 1/2 tsp of cinnamon. Also topped the pancakes with some cinnamon when done cooking.
- Used 4 1/2 tsp Splenda Brown Sugar Blend instead of 1 Tbsp brown sugar, although it could most likely be reduced.
- Added 1 Tbsp ground flaxseeds.
- Used only 3/4 cup stone ground whole wheat flour.

These pancakes are so tasty! They are very hearty, filling, and healthy. Thick cakes makes it soft and fluffy. We serve with sugar free maple syrup or apricot all-fruit preserves. You could even serve them with a date puree filling. It is a simple and versatile recipe. Thanks! 8)


These were brilliant. Best pancakes ever. I used 1 tsp of ground cinnamon and instead of sugar I had a 1/4 cup of maple syrup. Oh and I used a whole banana. I served with banana, shredded coconut, frozen blueberries and maple syrup. (see photo). Thank you for this brilliant recipe. And anyone reading this: TRY IT!!


Mmm, these were perfect, I doubled the recipe added a very little bit more baking powder and a couple splashes of soymilk until it was pancake consistancy.



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