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+ servings
vegan banana pancakes
5 from 2 votes

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 minutes
Cook 15 minutes
Total 25 minutes
Fat 16
Carbs 49
Protein 9
Yield 4

Ingredients

Dry

Wet

Instructions

  • 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.
  • Next, mix together dry ingredients in a medium-size bowl and set aside.
  • 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.
  • Slowly add dry ingredients to wet and mix.
  • Finally add in melted coconut oil and mix until smooth. As your batter sits it may thicken, so add extra almond milk as needed.
  • Preheat a large frying pan to low/medium heat and spray with coconut oil cooking spray.
  • 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

Calories: 364kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Fiber: 9g | Sugar: 8g