vegan banana pancakes

Vegan Banana Pancakes

Can’t have eggs or dairy? No problem! Make these amazing Vegan Banana Pancakes. You’ll sub a flax egg for eggs, almond milk for cow’s milk, and soy yogurt for dairy yogurt.

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 16 Carbs 49 Protein 9
Yield 4 1x



  • 1.5 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • pinch teaspoon salt



  1. First, prepare your flax eggs by mixing together 2 tablespoons of ground flax seeds and 6 tablespoons of warm water. Let sit for 15 minutes.
  2. Next, mix together dry ingredients in a medium-size bowl and set aside.
  3. In a large bowl, mash banana until liquidy. Then, once your flax eggs are slimy/gummy, add those to the large bowl and mix. Add in the rest of the wet ingredients other than the coconut oil and mix well.
  4. Slowly add dry ingredients to wet and mix.
  5. Finally add in melted coconut oil and mix until smooth. As your batter sits it may thicken, so add extra almond milk as needed.
  6. Preheat a large frying pan to low/medium heat and spray with coconut oil cooking spray.
  7. Scoop a heaping 1/3 cup of the batter onto your pan and cook for 3-5 minutes on each side or until golden brown and fully cooked.

Tips & Notes

  • *These pancakes cook the best on a lower heat. If your burner is set to medium/high, the middle may not cook all the way through.
  • *As your batter sits it may thicken, so add extra almond milk as needed.

Nutrition Facts

Serving Size: 1/4 recipe Calories: 364 Sugar: 8 Fat: 16 Carbohydrates: 49 Fiber: 9 Protein: 9
Author: Lee FunkeCategory: BreakfastMethod: Stove-TopCuisine: Vegan

Keywords: vegan banana pancakes

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