These Vegan Banana Pancakes Are So Good You'll Want Breakfast for Dinner
Enjoy these vegan pancakes any time of the day. | Bettina's Kitchen

Breakfast is served with these vegan banana pancakes. This vegan pancake recipe is so good you’ll want to make it any time of the day!

Vegan pancakes are one of my all-time favourite breakfasts. Not your standard pancakes: the grated apple adds sweetness to the batter and the caramelised bananas make this vegan pancake recipe irresistible.

These vegan banana pancakes also feature homemade Nut-ella. The Nut-ella is made with hazelnuts, coconut oil, maple syrup, cacao powder, and vanilla pod.

This vegan breakfast recipe is perfect for a lazy weekend morning. Or you can batch-cook these vegan pancakes and keep them, covered, in the fridge so you have breakfast sorted for a few days.

In addition to the creamy, chocolate Nut-ella, you can serve them with fresh fruit and berries. You can also top the vegan pancakes with non-dairy coconut yogurt, nut and seeds, or even fresh mint leaves! Without further ado, here’s my recipe for vegan banana pancakes. I hope you enjoy them as much as I do!

Additional Recipes

Looking for more delicious vegan breakfast recipes? You can enjoy breakfast on-the-go with these vegan raspberry muffins. The recipe is super simple to make and ridiculously tasty! This muffin recipe only calls for a handful of ingredients. These include kitchen staples like flour, sugar, baking powder, and coconut oil. Plus, almond milk, vanilla extract, salt, and—of course—lots of raspberries.

For a more decadent breakfast, you can make these vegan banana oat crepes. In addition to being egg- and dairy-free, this recipe is refined sugar-free and gluten-free. These crepes are so good you’ll be sure to want seconds, so make sure you make extra!

And whip up this vegan plum jelly tart with a raw walnut crust for dessert! According to the recipe’s author, the plum jelly layer is very sticky and sweet. “It is very similar to a not so healthy sticky jelly on traditional cheesecakes.”

This recipe was republished with permission from Bettina’s Kitchen.

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