Healthy Dairy Free and Eggless Banana Pancakes Recipe in 15 Minutes
Making dairy-free banana pancakes is a healthy alternative and still delicious. This vegan banana pancake recipe is a must-try!
You may think I’m bananas, but life is much batter with pancakes! Breakfast, brunch, dinner!? I can’t think of a better reason to whip up a stack of these scrumptious and fluffy dairy-free and egg-free banana pancakes.
This dairy free and eggless banana pancakes recipe encompasses my love for all things pancakes and bananas and truly proves that pancakes are not only for breakfast and bananas are not only for a lunchtime snack. These two are a match made in heaven, so, I present to you… a classic with a twist!
What are Banana Pancakes?
Banana pancakes are a crowd-pleasing revamp on the classic diner short stack. They are nothing short of fluffy, light, and satisfying. With the sweetness from the bananas and the warmth from the cinnamon, these banana pancakes are definitely going to be on repeat.
Banana pancakes usually include all-purpose flour, eggs, dairy milk, and refined sugar, but this particular recipe is much healthier and suitable for a plant-based diet. Rather than the typical pancake ingredients, they include oats and plant-based milk, and they don’t have any eggs or sugar in them. The fact that they include oats rather than refined flour makes these pancakes higher in fiber, which will keep your blood sugar more even until your next meal. If you are looking for eggless pancake recipes, these will fit the bill perfectly.
Similar to other pancake recipes, these banana pancakes are best served with a drizzle of maple syrup, which soaks into the pancakes as you eat them. Feel free to garnish them with some coconut whipped cream and fresh berries or other fruit as well!
Why You’ll Love This Recipe
With only five ingredients, the sweet taste of banana, and delicious high fiber oats, this eggless banana pancakes recipe is truly special! With no added sugar, banana naturally sweetens the pancakes, which also adds moisture to the pancake batter. Free of flour, the pancakes are gluten-free provided you use gluten-free oats while also being completely plant-based. They also only take moments to put together, making them perfect for making and serving to your family for a weekend brunch. For other breakfast and brunch recipes, check out my Apple Cinnamon & Walnut Oatmeal, my Dairy Free Coconut Vegan Yogurt Parfait Recipe, or my Banana Apple Muffins, which are all vegan and very healthy. You will love this egg free banana pancakes recipe for all of these additional reasons:
- Mixed in a Blender: You won’t need several bowls to make this vegan banana pancake recipe. All you have to do is place all of the ingredients in a blender to pulse until it is completely smooth and lump-free. Then, the batter will be ready to cook.
- Rich in Fiber: So many people have a difficult time meeting their daily recommended fiber intake but this recipe goes a long way to helping with that. Between the oats and bananas, you can be sure that every serving contains plenty of fiber to aid with healthy digestion and keep you feeling full as your day progresses. For other fiber-filled recipes, you may enjoy my Savory Vegan + GF Chickpea Pancakes Recipe, which is gluten-free and served with an array of toppings like salsa, avocado, and/or hummus.
- Completely Plant-based: Those who eat vegan diets will appreciate the fact that this banana pancakes recipe doesn’t include any eggs or dairy. The creamy, stickiness of the banana means that eggs are unnecessary to this dish while you can easily replace traditional milk with plant-based milk, such as soy milk or almond milk. While you could certainly use store-bought plant milk, you could also make your own almond milk at home if you prefer.
Ingredients
These egg-free banana pancakes only require five ingredients to make them, and then you can choose the garnishes you would like to use. Here is what you will need to make this easy vegan banana pancake recipe.
- Oats
- Soy milk or plant-based milk – such as almond milk, cashew milk, or coconut milk
- Banana – ripe
- Cinnamon
Baking Powder
Step-by-Step Instructions
This dairy free banana pancake recipe only takes 15 minutes to pull together, involving both the time to mix the batter and cook the pancakes. Here is how to make these dairy free and eggless banana pancakes recipe:
- Place the oats, soy milk or plant-based milk, banana, cinnamon, and baking powder in a blender, and blend them until smooth.
- The batter should be lump-free and smooth, but if you find the mixture is too thin, you can blend an extra tablespoon of oats into the batter to thicken it up.
- Allow the batter to sit for 5 minutes.
- Meanwhile, heat a non-stick pan or griddle on low to medium heat and brush it with oil.
- Scoop ¼ cup portions of batter into the pan or on the griddle. Allow them to cook for 2 to 3 minutes until bubbles form on top and then flip them and continue to cook for another 1 to 2 minutes.
- Serve with maple syrup, fruit, and coconut whipped cream if desired.
Tips for the Best Results
This is the best banana pancake recipe because it comes together quickly while being incredibly healthy and suitable for a plant-based diet. Here is everything you need to know to achieve the best results:
- Add More Oats if the Batter is Too Thin: If you find that your pancake batter is a little too thin, feel free to add more oats, a little at a time, until the batter reaches the correct consistency.
- Add More Milk if the Batter is Too Thick: If the batter is a little too thick, you can add extra plant-based milk. Simply add a little at a time, while running the blender, until your batter is thinned out sufficiently.
- Adjust the Heat as Needed: If you find that the pancakes are browning before they are cooked through inside, you may find that you need to reduce the heat of your pan. Simply reduce the heat level and continue cooking the pancakes for another minute or two until they are fully cooked through.
Variations
Despite the perfection of these dairy-free & egg-free banana pancakes, the beauty of any fluffy pancake recipe is that it is easy to modify. Here are some ideas for how you could change up this easy banana pancakes recipe:
- Make Banana Nut Pancakes: If you love the taste and texture of nuts in baked goods and pancakes, feel free to add some chopped walnuts or pecans to your pancake batter after you have blended it. A few nuts are great sprinkled on top for garnish as well. I recommend that you toast the nuts in the oven for the best flavor.
- Make Chocolate Chip Banana Pancakes: Once you have mixed your batter, you can stir some chocolate chips into it for extra decadence. Vegan chocolate chips or dairy free chocolate chips are the best if you would like to keep these pancakes vegan, but dark chocolate chips, semi-sweet chocolate chips, or milk chocolate chips are all wonderful options as well, becoming gooey in the hot pancakes.
- Make Blueberry Banana Pancakes: Blueberry pancakes are a classic with bursts of berry flavor and purple color. If you are a fan of blueberry pancakes, you can mix some fresh or frozen blueberries into the pancake batter before you cook them. The blueberries will compliment the banana flavor in the pancakes perfectly.
Make Pumpkin Pancakes: For an autumnal interpretation of this pancake recipe, feel free to replace the banana with pumpkin puree instead. Pumpkin puree will lend the pancakes a beautiful orange color, making them a perfect to your autumn breakfast cuisine.
Toppings for Egg-free Banana Pancakes
In my family, everyone has their favorite toppings for their eggless banana pancakes. With that in mind, here are a few that are popular:
- Home-made fruit jams – raspberry, strawberry, or apricot are good flavors
- Nut butter like peanut butter or almond butter
- Fresh fruits like sliced mangoes and blueberries
- Toasted nuts like pecans or walnuts
- Vegan butter or coconut oil
- Whipped coconut cream or whipped cream
- Cinnamon powder
- Cocoa powder
- Caramelized bananas
Pure maple syrup
Storage & Reheating
Allow the cooked pancakes to cool completely and separate each one with a piece of parchment paper. Add to a Ziploc bag and freeze for up to 2 months or leave in the refrigerator for up to 3 days.
Feel free to reheat the pancakes in a Ziploc in the microwave for a few seconds or in the toaster until heated through.
Serving Suggestions
These dairy-free banana pancakes are such a simple pretty dish and will look great on your brunch table alongside some other hearty additions like my banana bread with nuts & figs, and a dozen of these moist and delicious carrot zucchini muffins!
A great host tip is to add a few bowls with several different topping options so your guests can customize their pancakes. Make extra because these will go fast!
Nutritional Information
There are a multitude of health benefits to this dairy free and eggless banana pancakes recipe if prepared as directed. Here are a few you can gain by using the ingredients in this dish.
- Oats – Oats are rich in fiber, proteins, antioxidants, and other nutrients, which help in lowering the risk of diabetes and breast cancer. It also contributes to reducing heart issues and menopause symptoms.
- Soy Milk – Soy milk is a good source of protein and calcium. Soy milk helps to prevent osteoporosis while promoting stronger bones, and weight loss and helps to lower the risk of both breast and prostate cancer.
- Banana – Packed with vitamins like C, B6, manganese, fiber, and potassium, bananas are great for the heart, help regulate the bowel system, and soothe stomach ulcers.
- Cinnamon – Loaded with antioxidants, cinnamon can lower blood sugar and blood pressure levels.
- It’s healthy
- It’s vegan
- It’s egg-free
- It’s dairy-free
Healthy Dairy Free and Eggless Banana Pancakes Recipe in 15 Minutes
Ingredients
- 2 cups oats
- 1 cup soy milk or plant-based milk
- 1 banana , slightly ripe, peeled and halved
- 1 teaspoon cinnamon powder
- 1/2 teaspoon baking powder
- canola oil or oil of choice, for brushing
- Toppings: maple syrup, fresh fruits, whipped coconut cream
Instructions
- Add all the ingredients to a blender and mix until fully combined. Do not overmix.
- The batter consistency should be lump-free and smooth. If it is runny, add an additional tablespoon of oats. If it is too thick, you can add a tablespoon of plant-based milk of your choice.
- Let the mixture stand for about 5 minutes.
- In the meantime, heat a non-stick pan or griddle on low to medium heat and brush it with oil.
- Using a ¼ cup measure, scoop the batter onto the non-stick pan or griddle and cook for 2 to 3 minutes until you see small bubbles form on the surface of the pancakes.
- Flip and cook on the opposite side for 1 to 2 minutes, or until golden brown.
- Ensure the heat is not too high or else the outside of the pancakes will get brown without cooking the inside fully.
- Serve with maple syrup, fruits, and/or whipped coconut cream on top. Enjoy!
Pro Tips & Meal Prep Ideas
- If your pancakes are a little undone on the inside, reduce the heat and cook for an additional minute or so.
- If your batter is too runny, in small increments add a bit more oats until you have the right consistency.
- If your batter is too thick, in small increments, add a bit more soy or plant-based milk.
- If you are using a griddle, try adding a pat of vegan butter to ensure your pancakes don’t stick.
- These pancakes can be made ahead and reheated in the microwave for about 15-20 seconds in a Ziploc bag.
- Here are a few sweet topping ideas that will make you drool! Sliced strawberries and granola, caramelized bananas and sea salt, fresh berries, jams, or nut butters.
What are some of your favorite pancake toppings? Leave a comment below and be sure to follow us @veggiecurean for more delicious recipes!
BON APPÉTIT!
Equipment
- 1 pan, such as Caraway Nonstick Ceramic Mini Fry Pan
Nutrition
FAQ
No, these vegan pancakes are not gluten-free because the rolled oats used are not gluten-free. But you can easily substitute with gluten-free oats, all-purpose gluten-free flour, or rice flour in this recipe.
These delicious pancakes can easily become soy-free if you opt to use plant-based milk like almond, cashew, or rice milk instead of soy milk.
Using only natural sugars from the banana, these dairy and egg-free banana pancakes contain no added sugars.
While these banana pancakes are nutritious as they are, you can add a few ingredients to amplify their nutrition even further. A few ingredients that would be great mixed into the batter are hemp hearts, flax seeds, chia seeds, or shredded coconut.
When cooking your vegan banana pancakes, you should make sure the pan or griddle isn’t too hot to ensure that the pancakes become golden while cooking through. Cooking over medium to medium-low heat is best as it will ensure that the pancakes don’t burn while they are cooking through. You will know the pancakes are ready to flip when they start bubbling on top and are golden around their edges. Then, once they are flipped, they should only need another minute or two to become golden brown on the other side.
The baking powder in the recipe is there to make these pancakes fluffy so do not skip adding it to the batter.
Yes. You can easily substitute with gluten-free oats, all-purpose gluten-free flour, or rice flour in this recipe.
Soy or almond or oats milk work best. I did not get good results with rice milk so I do not recommend rice milk. And I also did not like the them with coconut milk either.
The key is to preheat the pan and use some good fat. Lastly, do not flip the pancakes until the bottom side is fully cooked. Additionally, a good pan makes a big difference. I like this ceramic pan.
Yes. Once the pancakes are cooked completely, stack them with parchment paper between each one and store them in an airtight container in the refrigerator for 2-3 days or in the freezer for 2 months. You can reheat them in the pan (my preferred method) or a microwave.
Yes, these yummy pancakes can be frozen for up to 2 months. Be sure to allow time for them to cool fully before placing each one between parchment paper before freezing.
Taking the time to do this will ensure that the pancakes will reheat to their original texture when heated.
Before I leave you, why did the banana go out with a prune? It couldn’t find a date. Ha! Happy Cooking!
Leave a comment below and be sure to follow us @veggiecurean for more delicious recipes!
-BON APPÉTIT!
SK
The best. Easy and healthy. And everyone loved it. I will be making them again.
Melissa
Just made these for breakfast. Turned out. And . Was very good and easy to make. Mixed up good. Will make again.