Simple and Vegan Banana Pancakes

There are few better meals to start the weekend than a fresh, warm pile of sweet banana pancakes covered in syrup. We came up with this recipe before breakfast one morning, we had leftover bananas, flour in the cupboard and milk in the fridge. And we always keep sultanas to hand because our youngest boy loves to snack on them. Fast forward 30 minutes and we’re all sat around the kitchen table listening to the aptly named Jack Johnson song “banana pancakes”, enjoying what turned out to be the perfect pancake recipe. So we thought we should share it.

This is such a cost-effective recipe, the ingredients list we’ve shared will yield 8-10 pancakes. Which is ideal for a family, or a really hungry couple. Plus our pancake recipe is made from just staple ingredients and over ripe fruit. You’ll likely always have over half of what you need at home already.

So if you have ripe bananas in the house, and you’ve already made our banana bread, and like us at the weekend you often love to get the day started with a few warm, sugar-coated crepes anyway. Then you should give this a try.

We wanted to create a pancake batter that would rise and make a fluffy pancake, so we’re using some baking powder. Also, we decided to throw in a handful of sultanas. They add texture and small pops of flavour between the banana and vanilla. You can use raisins, and yes there is a difference. Sultanas are sweeter and softer, whereas a raisin is typically drier and made from a different grape than the sultana.

Another point worth mentioning is that we keep a couple of boxes of Orgran’s “No Egg” Egg Replacer as well as their Easy Egg, but this is more for scrambled eggs and omelettes. The Egg Replacer for Baking is what you need for recipes like this one. Of course, we have also offered an alternative, because we want you to be able to make great-tasting, easy vegan pancakes, and for that, you can just use a little vegetable oil instead.

Vegan Banana Pancake Ingredients

2 cups plain flour

2 Tbsp baking powder

2 tsp egg replacer and 4 Tbsp water (using Orgran No Egg Egg Replacer)

or 1/4 cup vegetable or sunflower oil (instead of Egg Replacer)

1 3/4 cups plant milk (recommend soya milk)

1 tsp vanilla extract

2 ripe bananas

1/4 cup of sultanas

How to Make Vegan Banana Pancakes

Into a large mixing bowl add 2 cups of plain flour and 2 tablespoons of baking powder. With a whisk, just gently combine these dry ingredients before we measure out the egg replacer and milk.

In a small mixing bowl or jug, whisk together 2 teaspoons of egg replacer and 4 tablespoons of water. Then pour this into your mixing bowl with the flour and baking powder. If you’re using oil instead of egg replacer, then add a 1/4 cup to the dry ingredients now.

Measure out 1 3/4 cups of plant milk and pour this over all of the other ingredients, then finally add just 1 tsp of vanilla extract. With a whisk mix all of the ingredients well until you have a smooth pourable batter.

In a separate bowl using a fork, smash two peeled ripe bananas until they are almost smooth. Then along with a 1/4 cup of sultanas, using a wooden spoon mix the fruits in with your freshly made pancake batter.

Heat a medium-sized frying pan over medium heat, and add 1 tsp of vegetable oil. When the pan is hot take a 1/3 measuring cup, and scoop a 1/3 cup full of batter into the pan. Pour the batter out in a circular motion and then let it cook for about 1 minute and 30 seconds to 2 minutes.

When you see the top surface bubbling and there is only a thin layer of wet batter left, this is the time to slide a spatula underneath. Flip your pancake over and allow it to fry for a further minute before serving it straight away, while it’s still warm.

Enjoy your banana pancake just as it is or top it with syrup, sliced banana and even nuts.

VEGAN BANANA PANCAKES

A delicious recipe for Vegan Banana Pancakes - fluffy, flavorful, and perfect for a plant-based breakfast. They're easy to make, so give them a try!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 minutes mins

Course Breakfast, Dessert

Cuisine American, vegan

Servings 8

Ingredients

  

• 2 cups plain flour
• 2 Tbsp baking powder
• 2 tsp egg replacer and 4 Tbsp water using Orgran No Egg Egg Replacer
• or 1/4 cup vegetable or sunflower oil instead of Egg Replacer
• 1 3/4 cups plant milk recommend soya milk
• 1 tsp vanilla extract
• 2 ripe bananas
• 1/4 cup of sultanas

Instructions

 

• Into a large mixing bowl add 2 cups of plain flour and 2 tablespoons of baking powder. With a whisk, just gently combine these dry ingredients before we measure out the egg replacer and milk.
• In a small mixing bowl or jug, whisk together 2 teaspoons of egg replacer and 4 tablespoons of water. Then pour this into your mixing bowl with the flour and baking powder. If you’re using oil instead of egg replacer, then add a 1/4 cup to the dry ingredients now.
• Measure out 1 3/4 cups of plant milk and pour this over all of the other ingredients, then add just 1 tsp of vanilla extract. With a whisk mix all of the ingredients well until you have a smooth pourable batter.
• In a separate bowl using a fork, smash two peeled ripe bananas until they are almost smooth. Then along with a 1/4 cup of sultanas, mix the fruits in with your freshly made pancake batter.
• Heat a medium-sized frying pan over medium heat, and add 1 tsp of vegetable oil.
• When the pan is hot take a 1/3 measuring cup, and scoop a 1/3 cup full of batter into the pan. Pour the batter out in a circular motion and then let it cook for no more than 2 minutes.
• When you see the top surface bubbling and there is only a thin layer of wet batter left, flip your pancake over and allow it to cook for a further minute.
• Serve warm with syrup and your chosen toppings.

Keyword banana, sultanas, vanilla