Dairy-Free Banana Pancakes
Prep time
Cook time
Total time
I love bananas, but am not big on pancakes with too much banana! So I just used 1 large banana, which equated to ½ cup of mashed banana. This also yields fluffier results. But feel free to use the higher amount if you like a lot of banana in your pancakes.
Recipe type: Breakfast
Cuisine: American
Serves: 4 to 6 servings
  • 2 cups whole wheat pastry flour (can sub all-purpose flour, or half wheat and half white flour)
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cups unsweetened dairy-free milk beverage
  • 3 tablespoons honey or your liquid sweetener of choice
  • 1 large egg (see our egg sub guide for egg-free options)
  • 2 tablespoons oil, plus additional for the griddle
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ to 1 cup mashed ripe banana (1 to 2 large)
  • Sliced banana, for serving (optional)
  • Maple syrup, for serving
  1. In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
  2. In a large mixing bowl, whisk together the milk beverage, sweetener, egg, 2 tablespoons oil, vinegar, and vanilla until combined. Stir in the banana. Add the flour mixture and stir just until everything is combined; a few lumps are okay.
  3. Heat a little oil in a large skillet or on a griddle over medium-low to medium heat. Pour about ¼ cup of batter (or 2 tablespoons dollar-size) onto the skillet for each pancake. Cook until the bubbles burst on top of the pancakes, flip, and cook for another minute or two, or until lightly browned on both sides. Add more oil to the pan as needed before adding the next batch.
  4. Serve topped with maple syrup and sliced bananas, if desired.
  5. Flash freeze any leftovers and toast them up for a quick pastry breakfast any day!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-banana-pancakes