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Vegan Banana Pancakes

Todd C. Miller

breakfast american vegan


12 Servings

Prep time

5 Minutes

Cooking Time

10 Minutes


579 Kcal


  • 3 cup all-purpose flour
  • 3 tablespoon white sugar
  • 1/2 tablespoon baking powder (double this for sea level)
  • 3/8 teaspoon baking soda (double this for sea level)
  • 3/4 teaspoon salt
  • 3 tablespoons flax seed meal, dissolved in 1/2 cup warm water
  • 2 3/4 cup non-dairy milk, room temperature
  • 6 tablespoons coconut or vegetable oil
  • 6 ripe bananas, mashed


  1. In a small bowl, mix flax seed meal and warm water, let sit for 3 minutes.
  2. In a large bowl, mash the bananas.
  3. Combine flour, white sugar, baking powder, baking soda and salt.
  4. Add non-dairy milk, oil and flax seed mixture to the bowl with the bananas.
  5. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  6. Heat a griddle or frying pan over medium heat.
  7. Lightly oil the griddle or frying pan once it has come up to temperature.
  8. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake.
  9. Cook until pancakes are golden brown on both sides (about 2 minutes per side) 1.
  10. Serve hot.


  1. You may need to add more oil in between batches. ↩︎