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    Home » Recipes » Vegan Breakfast Recipes

    5 Ingredient Easy Vegan Pancakes

    By: Amy Katz · Published: Feb 22, 2020 · Last modified: Feb 22, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free option, soy-free option, vegan

    Light and fluffy Easy Vegan Pancakes are simple to make in about ten minutes. Containing banana and non-dairy milk and yogurt, they are egg-free with a gluten-free option. Serve them with your favorite fruit and syrup for a delicious breakfast!

    Stack of Easy Vegan Pancakes topped with fresh berries and maple syrup

    This shop has been compensated by Collective Bias, Inc. and Silk. All opinions are mine alone. 

    Jump to:
    • Vegan pancakes
    • 5 ingredient recipe
    • Why this recipe works
    • Make ahead and freeze
    • More vegan breakfast recipes
    • 📋 Recipe
    • 💬 Comments

    Vegan pancakes

    Are you a fan of pancakes? I admit, I never used to enjoy them. They always made me feel ill after I ate them, which I later learned was due to the lactose in the dairy used in the batter.

    While the ones I grew up with contained butter, eggs, and milk, it's easy to make delicious fluffy pancakes without any of these ingredients. Plus you can make them oil-free and even gluten-free, if you like.

    These days there are a myriad of non-dairy alternatives on the market that can be found in every major supermarket. I love using these plant-based milks in everything from chia pudding to matcha lattes to mashed potatoes.

    Whether you're vegan like I am now, lactose-intolerant, or looking to transition to a plant-based diet, I recommend trying Silk. They make many delicious varieties of dairy-free and lactose-free plant milk such as Almondmilk and Coconutmilk.

    And they also make several yogurt alternatives in flavors such as plain, vanilla, and peach. I enjoy incorporating plant-based yogurts into recipes as part of a vegan Mediterranean diet. Plus they work really well in these vegan banana yogurt pancakes.

    Plate of pancakes with carton of coconut milk and container of almond milk yogurt in the background

    5 ingredient recipe

    All the ingredients needed to make these easy vegan pancakes can be found at your local market:

    • All-purpose flour (I use a gluten-free all-purpose blend)
    • Baking powder
    • Banana (Make sure it's very ripe!)
    • Silk Vanilla Almond Dairy-Free Yogurt Alternative or your favorite plant-based yogurt (Soy and coconut work very well.)
    • Silk Coconutmilk or your favorite plant-based milk beverage (Soy works very well.)

    This recipe is perfect to make when you have bananas that are very ripe. I personally don't enjoy eating bananas that have too many brown spots, so I save them for green smoothies, banana bread, and recipes like these pancakes.

    Why this recipe works

    Because they contain banana, you don't need any eggs or oil to make this recipe. Fruit like apple sauce and ripe bananas are wonderful to use in vegan baking, especially if you want to use less oil.

    The only exception is if you're not using a non-stick skillet. In that case, I recommend spritzing the pan with cooking oil spray so the pancakes don't stick.

    In addition, I love this recipe because the non-dairy yogurt keeps the pancakes moist yet light and fluffy. And it adds a bit of extra plant-based protein.

    Try these easy vegan pancakes topped with pure maple syrup, fruit preserves, or your favorite fruit. I really enjoy them topped with a mixture of fresh berries like strawberries, blueberries, and blackberries.

    Make ahead and freeze

    This recipe makes 2 servings but can easily be doubled or tripled. I like to make a big batch and freeze the leftovers (without the toppings) for later:

    • Allow the cooked pancakes to cool.
    • Arrange in a single layer on a baking sheet.
    • Freeze until solid, a few hours or overnight.
    • Transfer to a resealable freezer container or bag.

    To reheat the pancakes, microwave on a microwave-safe plate on high for 40-50 seconds or until heated through. Add your favorite toppings and enjoy!

    Overhead of plate of pancakes topped with blueberries, strawberries, and blackberries

    More vegan breakfast recipes

    • Quick Cherry Tomato Avocado Toast
    • Vegan Breakfast Casserole
    • Pineapple Green Smoothie
    • Best Vegan Tofu Scramble Recipe with Pesto

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Stack of pancakes topped with fresh berries on a white plate with a gold fork in the background

    Easy Vegan Pancakes

    Light and fluffy Easy Vegan Pancakes are simple to make in about 10 minutes. Banana and plant-based milk and yogurt replace the traditional egg and dairy. Serve them with your favorite fruit and syrup for a delicious breakfast!
    4.80 from 5 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free option, soy-free option, vegan
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2
    Calories: 377kcal
    Author: Amy Katz

    Ingredients

    • 1 cup all-purpose flour, (I use gluten-free all-purpose flour. See Notes)
    • 1 Tablespoon baking powder
    • pinch salt
    • 1 very ripe banana, mashed
    • 1 container Silk Vanilla Almond Dairy - Free Yogurt Alternative, (5.3 ounces)
    • ½ cup Silk Unsweetened Coconutmilk
    • cooking oil spray, (for greasing the skillet) optional
    • fresh fruit and pure maple syrup, for serving, optional
    US Customary - Metric
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    Instructions

    • In a small bowl, whisk together the flour, baking powder, and pinch of salt.
    • In a medium bowl, combine the mashed banana, Yogurt Alternative, and Coconutmilk. Stir until blended.
    • Slowly add the flour mixture to the banana mixture and fold in until all the ingredients are well combined.
    • Heat a skillet over medium heat and spray with cooking oil spray, if needed.
    • Using a ladle or ice cream scoop, pour â…™th of the batter onto the skillet and slightly flatten out with the back of the ladle/ice cream scoop. Cook the pancake until lightly browned on the bottom, then flip to repeat on the other side.
    • Remove the pancake from the skillet and place on a plate. Repeat with the remaining batter. Depending on the size of your skillet, you may be able to cook several pancakes at once. Cover the cooked pancakes to keep them warm while the remaining ones are cooking.
    • Serve immediately with fresh fruit and pure maple syrup, if desired.

    Notes

    Nutrition Facts are for the pancakes only without the toppings.
    This recipe makes 2 servings but can easily be doubled or tripled.
    Pancakes (without toppings) can be made in advance and frozen:
    • Allow the cooked pancakes to cool.
    • Arrange in a single layer on a baking sheet.
    • Freeze until solid, a few hours or overnight.
    • Transfer to a resealable freezer container or bag.
    To reheat, microwave on a microwave-safe plate on high for 40-50 seconds until heated through. 
    To make this recipe gluten-free, I recommend using Bob's Red Mill Gluten Free 1-to-1 Baking Flour in place of the all-purpose flour.
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    Nutrition

    Calories: 377kcal | Carbohydrates: 76g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 884mg | Fiber: 4g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 20.1mg | Calcium: 444mg | Iron: 3.5mg

    Nutritional information is an estimation only.

    This recipe was originally published 4/9/2018. It was revised for better user experience.

    More Vegan Breakfast Recipes

    • 5 Ingredient Chocolate Smoothie
    • Banana Matcha Smoothie
    • Matcha Overnight Oats
    • Strawberry Matcha Latte
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Denise

      July 05, 2021 at 12:35 pm

      Can you substitute something else for the banana?

      Reply
      • Amy Katz

        July 05, 2021 at 12:38 pm

        Hi Denise, I've only tried it with the banana.

        Reply
    2. catherine portia kinchens

      February 24, 2021 at 2:48 pm

      Do I have to use coconut milk in pancake recipe.

      Reply
      • Amy Katz

        February 24, 2021 at 2:56 pm

        You can use whatever type of milk you like such as soy or almond.

        Reply
      • Mandy

        December 16, 2022 at 8:20 am

        5 stars
        This looks great. Would it work as waffles too, do you think?

        Reply
        • Amy Katz

          December 16, 2022 at 11:31 am

          Yes, it should work!

          Reply
    3. Susie

      February 20, 2021 at 8:29 am

      5 stars
      This recipe was so delicious we made it two days in a row! Moist and fluffy. Perfect texture and flavor. Will be on the menu every week!

      Reply
      • Amy Katz

        February 20, 2021 at 10:09 am

        I'm so glad you enjoyed the pancakes, Susie!

        Reply
    4. Maria

      July 03, 2020 at 4:50 am

      4 stars
      Loved the recipe. The inside of the pancakes are too soft, but maybe that’s because I used a whole banana when I halved the recipe, but it still tasted great. I needed to use my soya yogurt before it went out of date and this recipe was perfect for that. Hope me leaving this rating will encourage others to do so.

      Reply
      • Amy Katz

        July 03, 2020 at 9:21 am

        Thanks so much, Maria!

        Reply
    5. Sheri

      February 20, 2020 at 9:23 pm

      How much yogurt is that?

      Reply
      • Amy Katz

        February 21, 2020 at 9:38 am

        Hi Sheri! A container contains 5.3 ounces.

        Reply
    6. Deborah

      February 01, 2020 at 9:30 am

      this looks good...do you think it could be made with almond or hazelnut flour?

      Reply
      • Amy Katz

        February 01, 2020 at 10:32 am

        Thanks Deborah! This recipe has only been tested with all-purpose flour and a gluten-free blend. I don't think it will work with a nut flour.

        Reply
    7. Albert Bevia

      April 10, 2018 at 2:31 am

      I´m a sucker for pancakes and these banana yogurt pancakes look really amazing, Silk does make some great products....great post and recipe 🙂

      Reply
      • Amy

        April 10, 2018 at 10:46 am

        Thanks Albert!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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