These vegan banana pancakes are light and fluffy with just a touch of sweetness and a hint of cinnamon! Easy to whip up and perfect for weekend breakfasts.
- 1 medium overripe banana
- ¾ cup unflavored and unsweetened non-dairy milk
- 2 tablespoons canola oil, plus more for the skillet
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons organic brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
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Place the banana into a large mixing bowl and mash it well with a fork or potato masher.
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Add the milk, oil, and vanilla. Whisk everything together until well blended.
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Add the flour to the bowl, then sprinkle the brown sugar, baking powder, baking soda, cinnamon, and salt on top.
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Stir everything together until the ingredients are fully mixed. Don't overmix the batter.
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Lightly oil a nonstick skillet and place it over medium heat.
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Give the skillet a few minutes to heat up, then drop the batter, about ⅓ cup at a time, on the hot surface in rounds. Form as many rounds as you can without overcrowding the skillet.
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Cook the pancakes for 3 to 4 minutes on each side, flipping them when they start to solidify and darken around the edges and show small bubbles towards the center.
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Transfer the pancakes to a plate as they finish cooking, then begin another batch, adding oil to the skillet between each batch. Continue until all of the batter is used.
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Serve the pancakes with vegan butter and maple syrup.