The Best Vegan Banana Pancakes

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast! 

The Best Vegan Banana Pancakes

Ingredients
  1. 240 ml / 1 cup unsweetened non dairy milk
  2. 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
  3. 1 medium banana, peeled , weighing around 170 g in it's skin
  4. 200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
  5. 2 tablespoons sugar
  6. 1 tablespoon baking powder
  7. ¼ teaspoon baking soda (bicarbonate of soda in the UK)
  8. ½ teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. ¼ teaspoon ground nutmeg

Instructions
  • Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. 
  • If you don't have a blender you can make them by hand. I will include instructions at the end. 
  • Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute. 
  • Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. Preheat your griddle, skillet or frying pan while it rests.  
  • Lightly grease the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
  • Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.