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Easy Vegan Pancakes

Easy Vegan Pancakes

A vegan lifestyle doesn’t mean you have to say goodbye to favorites such as pancakes. Swap the egg for mashed ripe banana, cow’s milk for your favorite milk alternative, and enjoy these fluffy pancakes in your pj’s this weekend!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 Pancakes
Calories 123 kcal

Equipment

  • Mixing bowl – medium to large size
  • Fork or electric mixer
  • Whisk
  • Rubber spatula
  • Liquid measuring cup
  • Solid measuring cups
  • Measuring spoons
  • Spatula
  • Skillet

Ingredients
  

Instructions
 

  • Using a fork or electric mixer paddles, mash banana in the mixing bowl.
    1 ea ripe banana, mashed
  • Whisk in liquid ingredients, or stir in using an electric mixer on low speed until just combined. Some lumps of banana will remain.
    1 tbsp avocado oil, 1 tbsp maple syrup, 1 tsp vanilla extract, ¾ cup unsweetened vanilla almond milk
  • Stir in dry ingredients and mix using rubber spatula, scraping sides as needed, until just combined.
    1½ cups whole wheat flour, 1 tbsp baking powder, ½ tsp salt, ⅓ tsp cinnamon (optional)
  • Heat a seasoned skillet over medium heat.
  • When skillet is hot, add ¼ cup of batter at a time, leaving enough space for pancakes to cook without edges touching.
  • Let pancakes sit until bubbles form on top.
  • Flip pancakes and allow to cook for an additional 2-3 minutes, or until bottom is golden brown.
  • Remove from heat and serve warm with additional maple syrup or desired toppings.

Notes

Nutrition Facts:
Calories: 123, Fat: 3g, Carbs: 22g, Protein: 3g
Keyword Lazy Vegan Recipes, Pancakes, Vegan Pancakes, Vegan recipes