Learn how to make vegan banana pancakes that turn fluffy and delicious every time with this easy recipe with simple ingredients. Ready in less than 30 minutes!
Never throw away overripe bananas! that’s when they’re just perfect to be used in vegan baked goodies! You can make banana bread, banana muffins, banana pie, banana nice cream and even some delicious vegan banana pancakes for breakfast and brunches.
I’ve used bananas before in these gluten-free vegan pancakes, but this time I decided to try a slightly different recipe with fewer ingredients and a strong, chocolate flavor. You can say this is the basic, go-to recipe for whenever you crave some vegan pancakes. No need for pancake mix or complicated ingredients, this easy vegan pancakes recipe is ready in less than half an hour!
These eggless pancakes are also dairy-free, which means they’re perfect for people with egg and dairy intolerances as well as vegans. These fluffy pancakes are also secretly healthy! They’re refined sugar-free! You can drizzle them with any healthy syrup you like. I used my favorite coconut syrup and some homemade raspberry jam.
Learn how to make fluffy vegan pancakes below, without using baking powder, eggs or milk! 🙂
Why is Banana Used to Replace Eggs in Vegan Baking Recipes?
Yes, that’s right! Bananas are used to replace eggs in baking recipes. Eggs provide binding, leavening and moisture to your baked good, and it turns out bananas can do the same. They can provide moisture and binding, so you’ll need some extra leavening for your baking goods. But bananas also add more flavor! That’s why you’ll have to take this into account when you want to use them to replace eggs. Only use them when their flavor is complimentary.
You can start by experimenting! Replace only half of the eggs with bananas to get you started and see how it goes. You can do this with cakes, brownies, and quick bread recipes. Now, you may be wondering how to use bananas for baking purposes, here’s how:
Take a banana, mash it with a fork, and make sure there aren’t any big lumps left. It takes about a ¼ cup of mashed banana per egg, so all you have to do is measure it and mix it with the rest of the wet ingredients. Then you’ll want to add ¼ to ½ teaspoon of baking powder per egg and mix it with the rest of the dry ingredients. Do this in recipes where leavening is important, and that’s it!
Health Benefits of Bananas
Bananas yield a lot of benefits for your health. First of all, they’re a low-calorie way to include something sweet in your diet, because there are only about 110 calories in an average banana. They’re also fat-free and cholesterol-free, that’s why they’re often used to replace butter or oil in certain baked goods recipes such as cookies.
Bananas are best known for being a great source of potassium, there’s over 400 mg of potassium in only a medium-sized banana. Potassium is essential for nerve and muscle function; it can also help prevent muscle cramps after exercise which is why they’re a very popular post-workout treat.
As for vitamins, bananas are rich in vitamin C which helps you boost your immune system, cell health and the absorption of other nutrients. Vitamin B-6 is also present and it’s what helps your body grow new cells. You’ll also be getting vitamin A and E, folate, carotene and choline.
Manganese is also a main component; bananas provide you with .3 mg of manganese, which is more than the average adult needs, and it’s necessary for bone health and metabolism. Bananas are also a great source of fiber, minerals such as iron, calcium, phosphorus, amino acids, and carbohydrates.
Bottom line: you get a lot more from bananas than just their deliciously sweet flavor, so take advantage of it! Make these vegan banana pancakes today! 🙂
- 2 ripe bananas
- 360ml (1 ½ cup) soy milk, or your favorite non-dairy milk
- 60g (½ cup) flour, any kind. I used GF flour
- 1 tsp baking soda
- 2 Tbsps chia seeds
- 1 Tbsp cocoa powder
- oil for cooking
- Add bananas, milk, flour, baking soda and cocoa powder into a blender. Blend well.
- Add chia seeds.
- Grease a non-stick pan with some oil.
- Using a ladle, pour in a small amount of batter (about 1/2 of the ladle).
- Let it cook on medium-low heat until the side facing up starts to bubble. That's when it's the time to flip it on the other side.
- Flip the pancake using a spatula and cook for one more minute.
- Repeat the steps.
- Serve these vegan banana pancakes with some syrup on top and your favorite toppings. I used coconut syrup, homemade raspberry jam and banana slices.
Amount Per Serving Calories 161Total Fat 8.6gCarbohydrates 18gProtein 3g