Vegan banana pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 1 banana, mashed
  • 1 cup spelt flour (or chickpea flour for gluten-free version)
  • 1 tsp baking powder
  • pinch of salt
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¾ cup almond milk (or any other milk)
  • coconut oil or other for frying
  • Note: 1 cup = 250 ml, ½ cup = 125 ml
  • Note: I absolutely love using chickpea flour in this recipe and I tried that only after the recipe was already on the blog for a while so I updated the recipe to include this gluten-free option too!
  1. Mash the banana with a fork and set aside.
  2. In a mixing bowl combine flour, baking powder and salt.
  3. In another bowl combine almond milk, mashed banana, maple syrup and vanilla. Add to dry ingredients and whisk until it's all combined.
  4. On a medium heat melt the coconut oil in a frying pan and then add the pancake mixture (2 tbsp per pancake). A pancake is ready to flip over when bubbles appear on top.
  5. Serve them warm with topping of your choice. I suggest maple syrup or homemade nutella (or melted dark chocolate) or jam of your choice. Enjoy!
Recipe by Travelling oven at