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Banana Pancakes

Banana Pancakes

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Plant-Based, Vegan, Optionally Gluten-Free

Description

Enjoy a comforting and delicious start to your day with these fluffy, naturally sweet Banana Pancakes made entirely with plant-based ingredients. Perfect for any morning, this easy-to-make recipe uses ripe bananas to create moist and flavorful pancakes that are golden brown and inviting. Customize with your favorite spices, toppings, or mix-ins for endless variations.

Ingredients

Scale

Main Ingredients

  • 2 ripe bananas (with brown spots)
  • 1 cup all-purpose flour
  • 3/4 cup plant-based milk
  • 1 tsp baking powder
  • 1 tbsp natural sweetener (optional, such as maple syrup or agave nectar)
  • 1 tsp vanilla extract (natural)
  • 1/2 tsp vegetarian Worcestershire sauce
  • 1 tbsp oil or plant-based butter (for cooking)
  • 1/2 tsp natural gelling agent

Optional Variations

  • 1/4 cup plant-based chocolate chips
  • 1/2 tsp cinnamon, nutmeg, or cardamom
  • 1/4 cup finely chopped walnuts or pecans
  • 1 cup gluten-free flour blend (to replace all-purpose flour)
  • 1/2 cup fresh blueberries or sliced strawberries

Instructions

  1. Step 1: Mash the Bananas

    Peel and mash the ripe bananas in a large bowl until smooth, leaving a few small lumps for texture.

  2. Step 2: Mix Wet Ingredients

    To the mashed bananas, add plant-based milk, natural vanilla extract, vegetarian Worcestershire sauce, and natural sweetener if using. Whisk together until well combined.

  3. Step 3: Combine Dry Ingredients

    In a separate bowl, sift the all-purpose flour, baking powder, and natural gelling agent together to remove any clumps and ensure even distribution.

  4. Step 4: Combine Wet and Dry Mixtures

    Pour the dry ingredients into the wet mixture. Gently fold together until just combined, being careful not to overmix to keep the pancakes tender and fluffy.

  5. Step 5: Cook the Pancakes

    Heat a non-stick pan over medium heat and lightly grease with oil or plant-based butter. Scoop batter onto the pan in desired sizes. Cook until bubbles form on the surface and edges look set, then flip and cook until both sides are golden brown.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter to maintain fluffy pancakes.
  • Cook on medium heat to form a golden crust without burning.
  • Test the pan heat with a small drop of batter before cooking the full batch to prevent sticking.
  • Let the batter rest for 5 to 10 minutes before cooking to activate the natural gelling agent and baking powder, resulting in lighter pancakes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana pancakes, plant-based pancakes, vegan breakfast, easy banana pancakes, gluten-free option

Find it online: https://familycookspot.com/banana-pancakes/