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!
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 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.
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.