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Vegan Banana Pancakes

Fluffy vegan pancakes full of healthy ingredients for your next weekend brunch
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, brunch
Servings 4


  • 1 Banana, ripe
  • 1.5 Cups Non-dairy milk I used unsweetened almond
  • 1 T. Grape seed oil
  • 1 C. Bob’s Red Mill Gluten-Free Flour
  • 1/2 C. Almond flour
  • 1 T. Coconut sugar
  • 1 T. Baking powder
  • 1 t. Vanilla bean powder
  • 1 Pinch Salt


  • Add banana, milk, and oil to a high-speed blender. Blend until smooth.
  • Add flours, baking powder, sugar, vanilla, and salt. Blend again until fully combined. You may need to add more milk and scrape the sides of the blender with a spatula to make sure everything is mixed well.
  • Heat a pan on Medium Low heat with a light coating of oil. When the pan is hot, pour cakes. Cook until lightly browned on the bottom, about 4-5 minutes.
  • Flip and cook the other side for 3-4 minutes.
  • Serve with sliced bananas, blueberries, raspberries, vegan butter, maple syrup, etc.


I have been making these gluten-free recently (as written), but you can certainly swap the GF flour and almond flour for an equal amount of all-purpose flour or spelt flour.
Keyword banana pancakes, vegan