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!
Servings: 2
Calories: 377kcal
Ingredients
- 1 cup all-purpose flour (Or gluten-free all-purpose flour such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 Tablespoon baking powder
- pinch salt
- 1 very ripe banana mashed
- 1 container vanilla dairy-free yogurt alternative (5.3 ounces)
- ½ cup unsweetened plant-based milk (soy or coconut work well)
- cooking oil spray (for greasing the skillet) optional
- fresh fruit and pure maple syrup for serving, optional
Instructions
- In a small bowl, whisk together the flour, baking powder, and pinch of salt.1 cup all-purpose flour, 1 Tablespoon baking powder, pinch salt
- In a medium bowl, combine the mashed banana, yogurt alternative, and plant milk. Stir until blended.1 very ripe banana, 1 container vanilla dairy-free yogurt alternative, ½ cup unsweetened plant-based milk
- 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.cooking oil spray
- Using a ladle or ice cream scoop, pour ⅙th 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.fresh fruit and pure maple syrup
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.
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
