Fluffy and chewy vegan whole wheat banana pancakes with no sugar and no oil! This is a staple breakfast recipe in my house, and I’m sure you’ll fall in love with it after your first bite.
Don’t get me wrong, waffles are great and have an amazing texture, but nothing beats a good ol’ stack of pancakes that can be made with ingredients you most likely already have in your kitchen. I may be biased because I don’t have a waffle iron, but pancakes truly have a special place in my heart.
Check out my other two vegan banana pancake recipes:
Ingredients
- Ripe banana
- All purpose flour
- Whole wheat flour
- Baking powder and salt
- Flax meal, which acts as an egg replacer to provide structure
- Non dairy milk, such as soy or almond milk
- Vanilla extract, optional but adds flavour
Steps
- Mash the banana in a small dish using a fork or a potato masher.
- In a large bowl, whisk together the dry ingredients, which includes flour, baking powder, salt and flax meal.
- Add the remaining wet ingredients into the bowl of dry ingredients, and mix everything together using a fork. The key to fluffy pancakes is to not over-mix the batter, as we want to maintain the air bubbles. See the picture below for reference!
4. Fry the pancakes on a non-stick pan. If you’re using a pan without the non-stick coat, you may need to brush some oil or spray on some cooking spray to prevent the pancakes from sticking to the pan.
You’ll know when to flip the pancakes when the tops are forming bubbles and the lower half of the pancake is solidifying. Reduce the heat when cooking the second side of the pancake.
The key to frying pancakes is adjusting the heat accordingly. You might notice that the pancakes will brown faster on the second batch because the pan is already heated.
You can make about 6 medium pancakes or 8 small pancakes.
Vegan pancake topping ideas
Here are just a few pancake topping ideas to get you started with your pancake customization!
Syrups
- Maple syrup
- Date syrup
- Vegan caramel syrup
- Agave syrup
- Chocolate syrup
Spreadable’s
- Vegan butter spread
- Biscoff spread
- Nut butter
- Jam
- Nutella
Fruits
- Berries (strawberries, blueberries, raspberries, blackberries)
- Sliced banana
- Sliced apple
- Any fruit that’s not too watery
Fun toppings
- Sprinkles
- Vegan whipped cream
- Vegan marshmallows
- Oreos
FAQ
Yes you can! You may need to add an additional 1/4 cup of non dairy milk.
The banana provides natural sweetness. You can top your pancakes with maple syrup, or use sweetened non dairy milk if you want more sweetness.
Yes! This recipe will make 6 waffles. Don’t forget to spray the waffle iron with cooking spray to prevent the batter from sticking.
Check out my other vegan breakfast recipes:
Vegan Whole Wheat Banana Pancakes
Ingredients
- 1 small ripe banana
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tbsp flax meal
- 1½ cup unsweetened non dairy milk
- ½ tsp vanilla extract
Instructions
- In a bowl, mash the banana using a fork. Set aside.1 small ripe banana
- In a large mixing bowl, whisk together the all purpose flour, whole wheat flour, baking powder, salt, and flax meal (dry ingredients). Make a well in the middle of the mixture.¾ cup all purpose flour, ¾ cup whole wheat flour, 1 tsp baking powder, ¼ tsp salt, ½ tbsp flax meal
- Add the mashed banana into the well along with the non dairy and vanilla extract. Mix with a fork until there are no signs of dry flour. Do not overmix.1½ cup unsweetened non dairy milk, ½ tsp vanilla extract
- Heat a non-stick skillet on medium high heat. If you’re using a pan without the non-stick coat, lightly brush the inside of the pan with vegetable oil, or spray some cooking spray.
- Scoop about ⅓ cup of batter into the pan. Depending on how big your pan is, scoop another ⅓ cup of batter into the pan to make a second pancake.
- Fry the pancake for 2-3mins on the first side. Flip the pancakes and reduce heat to medium-low. Fry for another 2-3mins. Transfer to a serving plate or a cooling rack.
- Repeat steps 5-6 until you have used all of the batter.
- Serve with your favourite pancake toppings and enjoy!
Notes
- If you’re making smaller pancakes, cook ¼ cup batter per pancake instead of ⅓ cup.
- If you’re making large pancakes, use ½ cup batter per pancake.
- Another hack for keeping the pancakes warm while you’re frying the rest of the batter is to keep the cooked pancakes in the microwave.
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