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

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