Vegan Banana Pancakes Fluffy (Printable Version)
Fluffy banana pancakes with crispy edges and warm spices, made easy with ripe bananas and simple vegan swaps.
# Ingredients:
→ Batter
01 -
360 mL plain soy milk
02 -
15 mL apple cider vinegar
03 -
225 g all-purpose flour
04 -
12 g baking powder
05 -
0.25 teaspoon baking soda
06 -
0.5 teaspoon sea salt
07 -
30 g organic brown sugar
08 -
1.5 teaspoons ground cinnamon
09 -
0.5 teaspoon ground cardamom
10 -
275 g overripe bananas, peeled (about 3 medium)
11 -
2 teaspoons vanilla extract
12 -
42 g vegan butter, melted and cooled
→ For Cooking
13 -
Refined coconut oil or other high-heat oil, as needed
→ For Serving
14 -
Pure maple syrup
15 -
Fresh bananas, sliced
# Steps:
01 -
In a measuring jug, combine soy milk and apple cider vinegar. Stir to combine and allow to curdle for several minutes.
02 -
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, brown sugar, cinnamon, and cardamom until well blended.
03 -
In a medium bowl, mash the bananas with a fork, leaving some small chunks. Add the vegan buttermilk, vanilla extract, and melted vegan butter. Whisk until combined.
04 -
Pour the wet ingredients into the flour mixture. Using a wooden spoon or spatula, gently fold together until just mixed; lumps in the batter are fine. Avoid overmixing.
05 -
Let the batter rest for 5–10 minutes. Do not stir again before cooking to preserve air bubbles for a fluffy texture.
06 -
Heat a nonstick frying pan over medium to medium-low heat for several minutes. Add 1 teaspoon coconut oil and heat for about 30 seconds. The pan is ready when a droplet of water sizzles on contact.
07 -
Pour approximately 80–90 g (1/3 cup) batter into the pan. After 30 seconds, swirl oil around the pancake edges. Cook for 2–2.5 minutes until edges begin to dry and bubbles appear on the surface.
08 -
Flip the pancake and cook for an additional 1–2 minutes, swirling any remaining oil around the edges. Adjust heat as needed to avoid burning.
09 -
Continue with the remaining batter, adding a teaspoon of oil to the pan before each pancake. Lower the heat as needed to prevent excessive browning.
10 -
Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in a 95°C oven until serving.
11 -
Serve pancakes hot with maple syrup and fresh banana slices, or berries if you prefer.
# Notes:
01 -
Accurate measurement of bananas by weight ensures consistent pancake texture.
02 -
For best results, use soy milk for optimal fluffiness in the pancakes.
03 -
Do not overmix the batter; a lumpy appearance yields a lighter result.
04 -
If using whole wheat flour, increase soy milk slightly for better texture.
05 -
Preheating the pan and using sufficient oil prevents sticking and promotes crisp edges.