YEEEEESSS pancakes!! I probably eat pancakes a little bit too often so I thought it was about time to share my favorite recipe. This vegan banana pancake recipe uses buckwheat flour (although plain flour works too) and has banana in the pancake itself for a really amazing flavor combo.
There’s easy swaps included below for making this a gluten-free vegan banana pancake recipe!
The In-Depth Technique for Making This Vegan Banana Pancake Recipe
When I say I’ve thought this recipe through, I really mean it… to the point of being a bit of a pancake nerd.
First, you’ll need a bit of kit.
This recipe is possible by hand, but it’s soooo much easier with a good quality blender and electric whisk.
The wet ingredients go into the food processor first, and they need to be blitzed to the point of the oat milk going frothy. It’s important for the fluffiness to get as much air into the mix as possible. Because who doesn’t like a nice fluffy pancake!
It’s important to mix all of the dry ingredients together before adding them to the wet. This is because it lets the bicarbonate of soda mix properly with the acid in the apple cider vinegar, which in turn, leads to FLUFFY PANCAKE HEAVEN!
Next, for that maximum fluff factor, you’ll want to whisk like a madman when adding the dry ingredients. Enter the electric whisk. Now, I’m not a fan of unnecessary washing-up (who is?!) but it’s worth dragging it out of the back of the cupboard for this.
Cook the pancakes over really low heat for longer than you’d probably think – this gives them time to puff up nicely and it’s 100% worth the wait.
I try to keep my recipes oil-free, but this one calls for the teeeeeeniest bit for cooking. Even with a good non-stick pan they just come out better when cooked like this.
Using a spray oil or a heat-proof silicone brush for this is the easiest way to get only a thin layer on the pan.
If you are cooking the mix in batches then pop the cooked pancakes onto a wire rack while you carry on cooking. If you stack then they are far more likely to go soggy, and that’s just not cool.
So, What’s in Them?
100% vegan ingredients (always!), and like all of my recipes, as many whole foods as possible while still keeping the yum factor.
- Buckwheat flour – Naturally gluten-free, it contains around four times the dietary fiber of white flour so a better option all around. It is highly nutritious with a low GI, so a great option all around! I like to use it in every recipe I can, just like these PB&J chewy vegan cookies which taste AMAZING!
- Banana – High in potassium which is great for heart health and blood pressure. Plus, they just taste SO GOOD!
- Oat milk – You can use any plant-based milk but oat is the creamiest tasting. If you’re on a strict gluten-free diet check the label. Brands like Oatley and Alpro are both certified gluten-free but not all are.
- Bicarbonate of soda, apple cider vinegar, and baking powder – All of these ingredients help with the fast rise needed to make these pancakes super fluffy.
- Vanilla essence – Because it’s just so good. If you don’t have it then it’s not essential but you may want to add a little more sugar to compensate.
- Raw cane sugar – A great alternative to white sugar as it’s not as processed. Also, some white sugars use animal bone char in the bleaching process so they aren’t actually vegan!
How to Easily Make a GLUTEN-FREE Version of This Banana Pancake Recipe
The flour is the most important part here. Buckwheat is naturally gluten-free so it’s a great swap for plain flour in recipes.
Oat milk can also contain gluten. It seems like the big brands like Oatley and Alpro have certified gluten-free oat milk but it’s worth checking the label if you’re highly allergic to gluten. There’s a great article here that goes into a lot more depth on the subject.
The last sneaky ingredient that can contain gluten is baking powder. This will again depend on the brand. If you want to be sure you can pick up gluten-free baking powder from the shop.
Toppings Ideas for the Vegan Banana Pancakes
The limit is your imagination!
I went for vegan chocolate (Bourneville is my favorite), cherries, and maple syrup for a super indulgent treat. It also looks kind of perfect for a romantic Valentine’s Day breakfast surprise!
I’d usually go a lot more healthy for an everyday breakfast using plant-based greek yoghurt and fresh fruit.
These combination work particularly well with this vegan banana pancake recipe:
- Kiwi and strawberry with a blob of plant-based yogurt and a squeeze of fresh lime.
- Blueberries, raspberries, and a blob of almond butter.
- Banana and maple syrup with a tiny sprinkle of cinnamon.
Like this Vegan Banana Pancake Recipe?
If you enjoy this recipe don’t forget to leave a review below and share it with your friends!
Follow me on Instagram for sneak peeks at upcoming recipes and ‘behind the scenes’ food photography stories.
VEGAN BANANA PANCAKE RECIPE (Super Fluffy & Easy!)
- 1 Banana (overripe works best)
- ¾ cup Plant-based milk (I use oat milk)
- ½ tsp Vanilla essence
- 1 tsp Apple cider vinegar
- 1 cup Buckwheat flour
- 2 tbsp Raw cane sugar (brown sugar or coconut sugar will also work)
- 1 tsp Baking Powder
- ½ tsp Baking soda (aka bicarbonate of soda)
- Add the banana, plant-based milk, vanilla essence, and apple cider vinegar to a blender and blitz until the banana is fully blended up into the other liquids (about a minute). It should be nice and bubbly on top.
- If your blender has whisk attachments then change these over now. If not, put the wet ingredients into a bowl and use a hand or electric whisk instead.
- Mix all of the dry ingredients together.Slowly add the dry ingredients to the wet ingredients, whisking as you go. Scrape down the sides of the bowl and do one last whisk.If you're using an electric whisk this will take about a minute on a fairly low speed.The mix should start to form little bubbles!
- Use a couple of sprays of oil in a non-stick pan, and put the pan on low heat.Once hot, add a few spoonfuls of pancake mix to the pan, leaving some space between each one as they do expand.Cook for around two and a half minutes on each side and continue until all of the pancake mix is cooked.
- If you're cooking in batches, it's best to leave the cooked pancakes on a wire rack instead of stacked so they don't go soggy.
A Pinner? Don’t forget to Pin this recipe for later…