Easy 1 bowl vegan pancakes with banana and brown sugar, served with brown sugar syrup. Who said you can’t have sweet foods for breakfast??
In this blog post, you’ll notice that there are many more images. That’s because I took process shots of the entire process of making these pancakes! This is my first time taking so many process shots, so I hope you find them helpful! Leave a comment letting me know your thoughts.
Ingredients
- Ripe banana (brown on the outside, yellow on the inside)
- Brown sugar (you might also be able to use yellow sugar, though it would be slightly sweeter)
- Unsweetened non-dairy milk (because the brown sugar provides all the sweetness)
- All purpose flour (feel free to substitute gluten free flour)
- Baking powder
- Salt
- Water for the brown sugar syrup
You may also like:
- Caramel-Apple Banana Bread
- Marshmallow Pistachio Brownies
- Chocolate Oreo Cake
- Lemon Poppyseed Sheet Cake
Step by step images
Mash the banana Add the brown sugar Whisk together Pour in the plant milk Mix well Add the flour Baking powder and salt Mix Make the brown sugar syrup by combining water and brown sugar Mix and microwave to melt the sugar Fry the pancakes Cool on a cooling rack
FAQ
For all my baking recipes and pancakes, I prefer to use a thicker plant milk such as cashew or almond. This contributes to the fluffiness of the pancakes.
You can also simmer the brown sugar and water in a small saucepan on medium-low heat until there are no traces of sugar. Be sure to stir frequently to avoid the bottom burning.
Never over-mix the batter. After you add the dry ingredients to the wet ingredients, mix with a fork until just combined. This means that there are no clumps of flour, but the batter is rough and not smooth. See picture above for reference.
Yes you can. You will need to lightly brush the pan with vegetable oil, or spray with cooking spray. Be sure to brush the pan after every round.
Short answer is no. I just like place my pancakes on a cooling rack so they don’t become soggy on a plate. If you’re serving the pancakes right away, you won’t need to cool them.
Got a question for me regarding the recipe? Leave a comment down below and I will get back to you asap with an answer! I may even add the question to my FAQ sheet.
Pancakes will always have a special place in my heart, especially banana pancakes because that was the first thing I learned to cook when I was 8 years old. You can read more about that on my About Me page. You’ll notice that all my pancake recipes have banana! Maybe one day I’ll venture out to the banana-less pancake world… maybe.
I hope you found the process images helpful, or interesting to look at! If you could take a moment to leave a comment on this post, I would really appreciate it. It would help me better plan my future content.
Check out my other vegan pancake recipes:
Brown Sugar Banana Pancakes (vegan)
Ingredients
- 1 ripe banana
- ¼ cup brown sugar, packed
- 1 cups unsweetened plant milk
- 1½ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking powder
Brown Sugar Syrup
- 1 cup brown sugar , packed
- 8 tbsp water
Instructions
Make the brown sugar banana pancakes
- In a large bowl, mash the banana using a fork or a thick rolling pin.
- Add the brown sugar and whisk with the banana. Pour in the plant milk and mix.
- Add the flour, salt and baking powder. Using a fork, mix the batter until there are no traces of flour. Do not overmix.
- Time to fry the pancakes. Heat a non-stick frying pan on medium-high heat. Form 2-3 pancakes with about 1/3 cup batter each, making sure there is a little bit of space between each pancake. Cover the frying pan with a lid and fry the first side for about 2-3mins. See notes for indications of when to flip.
- Reduce heat to low and flip the pancakes. With the pan uncovered, fry the second side for about 1-2mins. Transfer to a plate or a cooling rack.
- Repeat steps 4-5 until you've used all the batter.
Make the brown sugar syrup
- Add the brown sugar and water into a microwave safe bowl. Whisk together using a spoon.
- Microwave on high for 20 seconds. Mix with the spoon. Repeat until the brown sugar is completely dissolved in the water.
- Serve the pancakes with brown sugar syrup and more banana slices if desired!
Notes
- How to tell when the pancakes are ready to be flipped: The bottom half of the pancake is hardened and a different colour than the top half. The batter on top is forming bubbles.
- Though best served fresh, these pancakes can be kept in an airtight container in the refrigerator for up to 3 days.
- The brown sugar syrup can be stored in the refrigerator for up to 2 weeks.
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