Vegan American Style Pancakes (no banana)
These No Banana Vegan Pancakes are light and fluffy. They are great topped with bacon and maple syrup or any other toppings of your choosing. Get the recipe below.
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Vegan pancakes
American style pancakes are an incredibly popular breakfast or brunch dish. When making them vegan banana is often used to replace some of the ingredients you’d find in “regular” pancakes. But, this can leave a slight banana flavour which some people don’t like. With that in mind, I’ve made a no banana vegan American style pancake recipe.
No banana vegan pancakes
For vegan pancakes, banana is usually used as a binding agent instead of eggs. It also keeps them nice and moist.
But, thanks to a mixture of baking powder and plant milk we still get pancakes that rise beautifully and hold that light, fluffy texture even after they’ve cooked.
To make the batter simply whisk together the dry ingredients, slowly whisk in the plant milk and then fry with a little oil until golden.
The key to the perfect pancakes is adding the plant milk really slowly to avoid lumps, and only flipping once bubbles have formed on the surface of the pancakes. Follow these two simple rules and you’ll have perfect pancakes every time.
It’s so easy you can do it while half asleep making it the perfect breakfast or brunch recipe.
Variations
These pancakes are “plain” with just a pinch of nutmeg for flavour but, you can make a few small tweaks to the recipe and you’ll have a twist on this classic. For example:
- Add pumpkin spice for an autumnal recipe
- Add Christmas spices for a festive twist
- Add chocolate chips and/or cocoa powder for a chocolate version
Topping ideas
For a real American pancake experience top with maple syrup and vegan bacon. If sweet pancakes are more your thing than maybe try one of these toppings:
- Fresh fruit
- Chocolate sauce
- Caramel sauce
- Whipped vegan cream
- Vegan yogurt
The recipe
No banana vegan pancakes
Ingredients
- 125 g plain flour
- 1 tbsp baking powder
- 1 tbsp caster sugar
- 0.5 tsp salt
- 1 pinch nutmeg
- 225 ml plant milk
- 1 tsp oil
Instructions
- Place all of the ingredients except the milk and oil into a large bowl and whisk to combine.
- Slowly pour in the milk while whisking continuously, avoiding the formation of any lumps.
- Heat a crepe pan or frying pan over a medium heat.
- Add the oil to the pan then begin spooning the pancake batter into the pan – I use 1 ice cream scoop of batter per pancake.
- Cook until bubbles form on top of the batter (roughly 2 – 3 minutes).
- Flip the pancake over and cook for another 2 – 3 minutes until golden brown.
- Remove the pancake from the pan and repeat.
- Keep the cooked pancakes warm in the oven placed on a low heat.
Nutrition
More vegan pancake recipe ideas
More breakfast recipes
For the full range of breakfast and brunch recipes on the blog check out the breakfast recipe collection.