Lina: “Samad, these pancakes are so fluffy I want to nap on them.”
Samad: “Right? And not a drop of dairy or a single egg in sight!”
If you’re hunting for the perfect dairy and egg free breakfast that still feels indulgent and satisfying, this one’s gonna be your new weekend favorite. These vegan banana pancakes are golden, pillowy, and easy enough for even the sleepiest of mornings.
Perfect for busy American families on a weeknight or a lazy Sunday brunch with extra maple syrup.
Table of Contents
Why We Love These Pancakes (Besides the Obvious)
Samad: Okay, let’s be honest. Finding a good vegan breakfast recipe is like spotting Bigfoot.
Lina: Unless Bigfoot also eats these pancakes. Then he’s got taste.
Here’s why these flapjacks hit the spot:
- Completely plant-based (no dairy, no eggs)
- Ready in under 30 minutes
- Naturally sweetened with ripe bananas
- Freezer-friendly so make a big batch!
- Kid-approved, spouse-approved, dog-may-try-to-steal approved
Ingredients You’ll Need
Lina: Think pantry staples. Nothing fancy.
Samad: Unless you count bananas as fancy… but that’s between you and your grocery list.
What’s in the batter?
- 1 ripe banana (the browner, the better)
- 1 cup unsweetened almond milk (or oat milk!)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp maple syrup (plus more for topping)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- Light oil or vegan butter for cooking
Kitchen Tip from Samad: Don’t skip the apple cider vinegar! It reacts with the baking soda to give that dreamy fluff.
Let’s Make Pancakes, Baby
Lina: You bring the spatula. I’ll bring the gossip.
Samad: And the coffee. Always coffee.
Step-by-Step Instructions
- Mash the banana in a large bowl until smooth.
- Add almond milk, apple cider vinegar, vanilla, and maple syrup. Stir well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently mix the dry ingredients into the wet, just until combined. Don’t overmix!
- Let the batter sit for 5 minutes while you preheat a nonstick skillet over medium heat.
- Lightly oil the skillet and pour 1/4 cup of batter for each pancake.
- Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for another 2 minutes.
- Keep warm in the oven while you cook the rest.
Lina’s Pancake Pro Tip: If your pancakes are browning too fast, lower the heat. Pancake patience pays off.
Topping Ideas (Go Wild)
Samad: Pancakes are a canvas. A beautiful, golden canvas.
Lina: And I’m the Picasso of peanut butter drizzle.
Here are some topping combos we love:
- Sliced bananas + cinnamon + maple syrup
- Blueberries + coconut whipped cream
- Almond butter + chocolate chips
- Fresh strawberries + chia jam
Perfect for picky eaters and creative weekend breakfasts.
Storage & Meal Prep
Lina: Can I meal prep these? Asking for a friend.
Samad: Your “friend” is very smart.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Stack pancakes with parchment between and freeze in a zip bag.
- Reheat: Pop in the toaster or microwave for a quick, cozy breakfast.
Want more clean and energizing options? Check out this alkaline diet breakfast recipe collection that’s big on plant power.
FAQs – Common Questions from U.S. Home Cooks
Samad: Time for pancake troubleshooting and breakfast brainpower.
Lina: We got you, flapjack fam.
Q: Can I use a different plant-based milk?
Absolutely. Oat milk, soy milk, or even rice milk work great. Just make sure it’s unsweetened to keep the flavor balanced.
Q: What can I use instead of bananas?
You can sub in 1/2 cup of unsweetened applesauce for a milder flavor, or try canned pumpkin puree for a fall twist.
Q: Can I make this gluten-free?
Yep! Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). Pancakes might be a tad more delicate but still delish.
Q: Can I double the recipe?
Heck yes. This is one of those recipes that scales up beautifully. Just grab a bigger mixing bowl and go to town.
Q: Do I need to let the batter rest?
Yes, even just 5–10 minutes helps activate the baking powder and soda. Trust us, your fluff game depends on it.
Wrap-Up – Pancakes and Cozy Vibes
Lina: We hope this recipe made your morning easier.
Samad: And tastier. And fluffier. And happier.
Whether you’re avoiding dairy and eggs for health, allergies, or just exploring plant-based living, this easy vegan breakfast recipe is one you’ll come back to again and again.
So grab that spatula, flip with flair, and don’t forget good food is better shared.
Fluffy Dairy and Egg Free Pancakes
Ingredients
Wet Ingredients
- 1 ripe banana
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- Oil or vegan butter for cooking
Instructions
- Mash banana in a bowl until smooth.
- Add almond milk, vinegar, vanilla, and maple syrup. Stir.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients until just mixed. Rest 5 mins.
- Heat skillet over medium. Lightly oil.
- Pour 1/4 cup batter per pancake. Cook 2–3 mins per side.
- Serve warm with your favorite toppings.
