This wonderful dairy-free banana pancakes recipe is a carry over from my old recipe blog. It makes fluffy, tender, scrumptious stacks with just the right amount of sweet banana flavor and moisture. I make them with whole pastry flour, which provides whole grain taste and nutrition, but has a finer grind for lighter results. You can certainly use all-purpose flour, or a 50-50 mix of all-purpose and regular wheat flour. Each option produces great results, but in general, the more white flour you use, the fluffier your dairy-free banana pancakes will be.
These Dairy-Free Banana Pancakes are Healthy, Fluffy & Delicious!
We’ve found this recipe for dairy-free banana pancakes to be quite reliable. But remember that pancake recipes are very easy to adapt and troubleshoot!
If your batter seems a little to thick, you can add more liquid. Thicker batter = taller pancakes, thinner batter = flatter pancakes. If your pancakes are browning too quickly, then your griddle is too hot. Turn it down a little. If your pancakes are sticking, then your griddle might be too cold, or you need to add a little more oil or buttery spread to the pan. You get the idea!
Special Diet Notes: Dairy-Free Banana Pancakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and dairy-free banana pancakes, see our egg substitute guide.
- 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
- In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- 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.
- 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.
- Serve topped with maple syrup and sliced bananas, if desired.
- Flash freeze any leftovers and toast them up for a quick pastry breakfast any day!