Banana Pancakes

These fluffy banana pancakes are truly the best way to start your day! They're quick and easy, kid-friendly, and full of banana flavour.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 91

Whisk together the mashed banana, plant based milk, sugar, vanilla extract, and oil in a mixing bowl.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter.
Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Stack the pancakes and serve with toppings like maple syrup, fresh fruit, vegan whipped cream, etc.

*Use avocado or other neutral-flavoured oil if you don't like coconut.
Refrigerator: Leftover banana pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze the pancakes on a parchment-lined baking sheet until they’re solid, then transfer them to a freezer bag or container. Freeze for up to 3 months.
To reheat: These banana pancakes can be warmed up directly from frozen and only need an extra minute or two of cooking time. Heat them in the microwave, your toaster oven, a regular oven at 350ºF, or in a skillet set over medium heat on the stovetop.