5 Ingredient Easy Vegan Pancakes

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!

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

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 boba tea 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.

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!

For tips on freezing, refer to USDA Freezing and Food Safety.

More vegan breakfast recipes

Pancakes aren’t the only traditional breakfast and brunch recipe that is easy to make vegan. Some of my other favorites include the following:

• Tofu Scramble with Pesto
• Strawberry Waffle Sandwiches
• Breakfast Tostadas
• Breakfast Casserole

And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.

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📖 Recipe

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!

Print Pin Rate

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)
• 1/2 cup Silk Unsweetened Coconutmilk
• cooking oil spray, (for greasing the skillet) optional
• fresh fruit and pure maple syrup, for serving, optional

US Customary – Metric

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 1/6th 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.

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

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