Easy vegan cinnamon and banana pancakes topped with chocolate fudge sauce and roasted hazelnuts, served with raspberry compote. Oh so fancy, but, oh so easy!
How To Make Vegan Banana Pancakes
Dairy and egg free pancakes are far easier to make than I once assumed!
For full measurements and instructions please read the printable recipe card at the end of this post. For some extra tips to help you on your way, read on!
Ingredients for Egg Free Banana Pancakes
These banana pancakes are made with 5 very basic ingredients and a banana, nothing weird or difficult to find.
Plain all purpose flour forms the base of this egg free batter.
A ripe banana and some baking powder do the job of binding and rising between them, they are little powerhouses in vegan baking.
I use creamy soy milk in place of dairy but oat milk or almond milk are also a good choice.
A little cinnamon and vanilla add flavour while the banana adds sweetness without the need for sugar.
Making Banana Pancakes
Blend or whisk everything together to make a smooth batter and leave it to stand for a few minutes.
This allows the flour to expand and the batter to thicken.
Pour circles of batter into a lightly oiled, hot, non stick frying pan. I cook three pancakes at once in mine.
When bubbles form on top of the pancake and start to pop it’s time to flip it over and cook the other side.
Keep the cooked pancakes warm while you cook the rest of the batter.
You should have enough to make about 8 vegan banana pancakes with these quantities.
If you look at my pictures closely you will see 7 pancakes in my stack. This is because someone in my house ate one before I’d taken pretty pictures of them! The cheek!
Tips and Tricks
This recipe is super straightforward but here a couple of tips to ensure success!
- Use a very ripe banana – I freeze all those bananas which are just on the cusp of very ripeness and use them in pancakes or smoothies.
- A blender makes the whole process super easy – especially if you are using a frozen banana!
- If you haven’t got a blender mash your banana thoroughly before whisking it into the rest of the ingredients.
- Cook the pancakes well on both sides. The lack of egg and use of a banana can lead to soggy pancakes if you don’t cook them for long enough. No one wants a soggy pancake. If you’re not sure cook one as a test and if it’s a bit soggy cook it and the others for longer!
- Don’t be tempted to squash the pancakes as they’re cooking, you’ll push out all the air you’ve just whisked in and they won’t be fluffy.
I topped my pancakes with chocolate fudge sauce and roasted hazelnuts and splodged a dollop of hot raspberry compote on the side.
You can find my chocolate fudge sauce recipe here, but reduce the quantities, you won’t need nearly this much!
My raspberry compote is a handful of frozen raspberries and a teaspoonful of icing sugar, simmered for a few minutes and served hot.
The hazelnuts were roasted at 170C/340F for 10 minutes until dark brown then wrapped in tea towel and rubbed to remove their skins and chopped.
You could also try:
- Vegan vanilla ice cream and sliced bananas
- Fresh raspberries and maple syrup
- Maple syrup and vegan ‘bacon’ bits
Looking For More Easy Vegan Sweet Treats?
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Vegan Banana Pancakes
- 200 ml soy milk
- 125 g plain all purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 ripe banana
- Place everything into a blender or food processor and blend to form a smooth batter*
- Leave to stand for 10 minutes.
- Lightly oil a non stick frying pan and heat until hot.
- Pour circles of batter into the hot pan (I fit 3 pancakes into my pan at a time).
- When bubbles form on top and start to pop, flip the pancakes over and cook the other side.
- Serve with toppings of your choice.