Easy Vegan Pancakes

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

4 from 1 vote

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!

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

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