Vegan Banana Pancakes
Fluffy, naturally sweet vegan banana pancakes made with a handful of simple pantry ingredients and no eggs. Blend, cook, and they're ready in about 20 minutes.
Ingredients
- 2 bananas ripe
- 1 ½ cup soy milk or your favorite non-dairy milk
- ½ cup flour any kind; I used GF flour
- 1 tsp baking soda
- 2 Tbsp chia seeds
- 1 Tbsp cocoa powder
- oil for cooking
Instructions
- Add the bananas, milk, flour, baking soda and cocoa powder to a blender. Blend well until smooth.
- Stir in the chia seeds and let the batter rest a few minutes to thicken.
- Grease a non-stick pan with a little oil.
- Using a ladle, pour in a small amount of batter (about half a ladle) for each pancake.
- Cook over medium-low heat until the surface starts to bubble. That's the sign it's time to flip.
- Flip the pancake with a spatula and cook for one more minute.
- Repeat with the remaining batter.
- Serve these vegan banana pancakes with syrup and your favorite toppings. I used coconut syrup, homemade raspberry jam and banana slices.
Notes
Let the batter rest a few minutes after adding the chia seeds so it thickens. Cook on medium-low heat and flip only once the top starts to bubble. Use a certified gluten-free flour to keep them gluten-free. Best served fresh; leftovers keep in the fridge for up to 2 days and reheat well in a dry pan.