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Vegan Banana Pancakes with chocolate chips

Vegan Banana Pancakes

Wake up to these easy vegan banana pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes! 
5 from 5 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 pancakes
Calories: 115kcal
Author: Sarah McMinn


  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 extra-ripe bananas, mashed
  • 1 cup soy milk
  • 2 tbsp maple syrup
  • 2 tbsp avocado or coconut oil, melted
  • 1 tsp vanilla extract
  • cooking spray


  • Preheat a pancake griddle to 375. 
  • In a small bowl stir together the flour, baking powder, and salt. In a separate bowl whisk together mashed bananas, soy milk, maple syrup, oil, and vanilla extract. Add the wet ingredients to the dry and mix together until the flour is fully hydrated.
  • Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled. 
  • When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes have risen to about double the height. 
  • Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. 
  • Serve with maple syrup, sliced bananas, and chocolate chips



Serving and Storing – Serve the pancakes immediately with fruit or berries and maple syrup. Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy.
Make in Advance – If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.
Recipe Tips
  1. Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.
  2. Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the wet ingredients.
  3. The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.


Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 89mg | Potassium: 164mg | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 2.2mg | Calcium: 90mg | Iron: 1mg