Banana and almond butter pancakes that are full of protein, flavour and are as light and fluffy as you could ever desire. Vegan, nutritious, healthy and utterly delicious.
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These are undoubtedly the best vegan pancakes I have ever made. I actually can't believe how perfect they are.
But first of all let me tell you what they aren't.
They aren't oily or soggy.
They don't fall apart.
They don't taste weird.
And they don't require any weird egg replacers.
Can you tell I've experimented with A LOT of vegan pancake recipes? Well I have - and not all of them have been a success.
Perfect vegan banana and almond pancakes
What these banana and almond butter pancakes are is light and fluffy. They're delicious, healthy and nutritious. And they are really easy to make.
Made with plant-based milk of your choice these pancakes are a great choice for vegans.
The mashed banana does a great job of holding these pancakes together. So you don't need to use egg or egg replacer.
Plus the almond butter is a good source of plant-based protein.
Serving suggestions
These pancakes go well with:
- mixed berry chia jam
- maple syrup
- thick oat yoghurt
- berry compote
- sliced banana
- granola (yes really)
Blender pancakes
I recommend that you make these pancakes using a blender*.
This will help to get rid of any lumps and ensure that your pancake batter is perfectly smooth.
You can make them by hand if you prefer but be sure to beat until the almond butter is completely combined.
More pancake recipes
If you like these you might like:
- healthy sweet potato pancakes
- healthy butternut squash pancakes
- chocolate, pear and coconut pancakes
- homemade pink pancakes
- eggless pancakes
- oven-baked pancakes
Want more pancake recipes? Check out my favourite vegetable pancake recipes.
How to make vegan banana and almond pancakes
Please do not reproduce this recipe without permission.
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Banana and almond pancakes - vegan
Equipment
Ingredients
- 220 g plain flour or spelt or wholemeal flour
- 200 ml oat milk or other non-dairy milk
- 50 g almond butter
- 1 large banana
Instructions
- Place all the ingredients into a blender and pulse on high speed until well combined.
- If you don't have a blender mash the banana well and whisk together with the pancake mix and milk before stirring in the almond butter until smooth.
- Heat a little oil in a small frying pan over a low-medium heat.
- Spoon a little of the pancake batter into the pan and cook for several minutes before flipping with a spatula onto the other side.
- Cook the other side for a few minutes then remove and keep warm in a low oven.
- Repeat with the remaining batter.
Notes
- Nutritional information is approximate and is intended as a guide.
- Cooked pancakes can be frozen.
Nutrition
Looking for more inspiration? Check out these 25 delicious vegan breakfast ideas.
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Lucy
These look so tasty, love the sound of the banana and peanut butter combo!
Mandy Mazliah
Thanks so much Lucy!
Cathy @ Planet Veggie
I've made lots of vegan pancakes and while they're delicious, I must confess they've never been light and fluffy, so I'll give these a go!
Mandy Mazliah
Thanks Cathy - let me know if you do. I was really quite surprised at how they turned out after many, many less satisfactory pancakes!