Vegan Banana Pancakes

Pancake day isn’t that far away anymore so I was looking for a healthy, vegan recipe for pancakes. Great for those of us that are carrying on from veganuary into this month too (its totally a thing)!

These pancakes are so easy to make and so perfect for weekend breakfasts too. My kids love them as much as the hubs and I so works well for us all. We still haven’t decided if you should have a normal meal on pancake day and then have pancakes, or you just have pancakes for dinner (I think the latter). What happens in your house? I’m from Yorkshire and he’s from Kent, so thinking it is a North/South thing!

Top tip for cooking these though is to make sure that you wait a few minutes for the baking powder do its thing – that’s what makes these pancakes nice and fluffy. I’ve tried other vegan pancakes before and they can be quite stodgy. These are just as good, nay better, than the real thing. I prefer them to ones used with just mashed banana and flour too as I found they would just make a big gloopy mess.

When you are ready to fry them, use a fair amount of a vegan cooking oil (coconut oil or just cold pressed olive oil work well) – you don’t want any pancakes sticking to the pan! Don’t raise the heat too high either or it might burn from the sugar in the bananas.

I like to top mine with maple syrup but go for any toppings that you love. Things like chopped nuts, extra bananas, date syrup or berries would go well with them.


Vegan Banana Pancakes

makes around 5


  • 1 over ripe banana
  • 1¾ cups rice flour
  • 1½ tbsp coconut sugar
  • 1½ tbsp baking powder
  • 3 tbsp rapeseed oil
  • ⅛ tsp salt
  • 1 tsp vanilla extract or essence
  • 1 cup coconut milk
  • Maple Syrup to serve
  • cooking oil (for the pan)


  1. In a large bowl, mash the banana. Add the oil, vanilla, and coconut milk. Stir to combine.
  2. Add the flour, sugar, baking powder and salt. Mix together.
  3. Place a tablespoon of vegan cooking oil in a large skillet, and heat over medium low heat.
  4. Once the pan is hot, spoon the batter into the pan. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over. Cook for about 3 or 4 minutes more, then remove from pan.
  5. Repeat with remaining pancakes. Top with syrup.


Enjoy pancake day next week and do let me know if you give these a try – I’d love to know what you think to them. If you have any other pancake recipes, please feel free to share the link to them below.

Linking up to Tasty Tuesday.




  1. 3rd February 2016 / 10:28 am

    Oh nom these look amazing! My friend is vegan and I was actually looking for a vegan pancake recipe the other day haha. Great timing 🙂 x
    Zoe Alicia recently posted…Intro. to Self Care is Not SelfishMy Profile

  2. 3rd February 2016 / 5:38 pm

    Oooh yummy! These do look good 🙂 I made some banana pancakes with egg the other day but will definitely be trying this recipe! 🙂
    Caro | The Twinkle Diaries recently posted…Home Etc #36My Profile

  3. 4th February 2016 / 12:24 pm

    Oh wow, these look INCREDIBLE! Thanks for linking up to #tastytuesdays x

  4. claire sen
    3rd March 2016 / 12:25 pm

    This recipe looks great, I’m going to try them this weekend! thanks 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge