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!
These Vegan Banana Pancakes Are So Good You'll Want Breakfast for Dinner
Ingredients
- For the pancakes:
- 140 g (5 oz / generous 1 cup) Gluten-free Flour Mix (see page 146)
- 250 ml (8 fl oz / 1 cup) Almond Milk or any plant milk, shop-bought or home-made
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 grated apple
- 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
- 1 tablespoon coconut oil
- 1–2 ripe bananas, sliced into rounds
- For the nut-ella:
- (makes a 700 g / 1 lb 9 oz jar)
- 300 g (101/2 oz / 2 cups) hazelnuts
- 250 ml (8 fl oz / 1 cup) coconut oil
- 3–4 tablespoons maple syrup
- 3 tablespoons cacao powder
- 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
- To serve:
- fresh fruit and berries
- Coconut Yoghurt, shop-bought or home-made
- drizzle of maple syrup
- nuts and seeds
- fresh mint leaves
Instructions
- Start with the nut-ella. Place the hazelnuts in a blender and blitz until fine. Then add the rest of the ingredients and blend to a smooth chocolate paste. Spoon into a clean glass jar or container and set aside.
- For the pancakes – add all the pancake ingredients, except the coconut oil and bananas, to a bowl and mix until you get a lovely thick pancake batter.
- Using a pastry brush or kitchen pape, rub a non-stick frying pan with an even layer of coconut oil and pop on medium heat. Ladle in enough batter to make three small pancakes, arrange some banana slices on top and gently push them into the batter.
- Cook the pancakes for four to five minutes until the batter sets, then gently flip the pancakes and cook for another four to five minutes until the bananas have caramelised and the pancakes are cooked through. Remove and keep warm. Repeat with the remaining batter and bananas until both are used up.
- Serve the pancakes warm with a dollop of homemade nut-ella, fresh fruits and mint leaves. I also love adding a dollop of coconut yoghurt, a cheeky drizzle of maple syrup and some nuts or seeds.
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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