This shop has been compensated by Collective Bias, Inc. and Silk. All opinions are mine alone. #ProgressIsPerfection #CBias #CollectiveBias
Vegan Banana Yogurt Pancakes are easy to make in about ten minutes with only five ingredients. They are dairy-free and egg-free with a gluten-free option. Serve them with your favorite fruit and syrup for a delicious breakfast!
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.
But thankfully now there are a myriad of non-dairy alternatives.
So whether you’re vegan like I am now, lactose-intolerant, or looking to transition to a plant-based diet, I recommend trying Silk.
Silk makes many delicious varieties of dairy-free and lactose-free milks such as Almondmilk and Coconutmilk.
And they also make an Almond Dairy-Free Yogurt Alternative in flavors such as plain, vanilla, and peach.
I enjoy them as a quick breakfast or snack, as well as an ingredient in recipes like the Vegan Banana Yogurt Pancakes I’m sharing with you.
Many people tell me that giving up dairy is a challenge when trying to adopt a plant-based diet.
That’s why I love brands like Silk.
They make it easier to transition away from dairy with great tasting products the whole family will enjoy.
And you may be surprised when you compare the nutrition between dairy and Silk products.
For example, the Unsweetened Coconutmilk used in this recipe contains 50% more calcium than dairy milk. And it’s non-GMO Project verified and free of artificial colors and flavors.
It’s also an excellent source of Vitamin D, while being free of dairy, soy, lactose, casein, gluten, egg, and MSG.
And making little changes like switching from dairy to plants really add up!
But first before you go shopping for the ingredients, be sure to download the Ibotta app to take advantage of the Silk rebate at Walmart.
And when you get to your local store, you’ll find Silk Coconutmilk and Silk Almond Dairy-Free Yogurt Alternative, as well as other Silk varieties mixed in with the dairy products.
For this recipe, I use Silk Unsweetened Coconutmilk and Silk Vanilla Almond Dairy-Free Yogurt Alternative.
However, feel free to experiment with your favorites from Silk.
You only need five basic ingredients to make Vegan Banana Yogurt Pancakes.
Can you guess what they are?
All-purpose flour (I use gluten-free)
Silk Vanilla Almond Dairy-Free Yogurt Alternative
And also a pinch of salt, but that doesn’t really count in the five ingredients.
Banana Yogurt Pancakes are perfect to make when you have bananas that are very ripe.
I personally can’t stand eating bananas that have too many brown spots, so I save them for smoothies, banana bread, and recipes like these pancakes.
And since these pancakes are easy to make in 10 minutes, you can enjoy them on weekday mornings or the weekends!
What are your favorite pancake toppings?
I love fresh berries and pure maple syrup on mine.
But peanut butter would be delicious on these as well.
This recipe makes six pancakes which is two servings.
Or perhaps one. 😉
Now let’s make Vegan Banana Yogurt Pancakes!
P.S. Pancakes are also delicious for dinner.
Who else loves breakfast for dinner (brinner)?
Vegan Banana Yogurt Pancakes
- 1 cup all-purpose flour (I use gluten-free all-purpose flour)
- 1 Tablespoon baking powder
- pinch salt
- 1 very ripe banana mashed
- 1 container Silk Vanilla Almond Dairy - Free Yogurt Alternative
- 1/2 cup Silk Unsweetened Coconutmilk
- cooking oil spray (for greasing the skillet) optional
- fresh fruit and pure maple syrup for serving, optional
- 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.