Dairy-Free Banana Pancakes
- Total time
- 20 minutes
- Calories
- 290 kcal
- Protein
- 7 g
- Serves
- 3 servings (3 medium pancakes each)
These dairy-free banana pancakes use mashed ripe banana, oat milk, and egg for a lightly sweet breakfast with tender centers. They are a distinct banana-based batter rather than a gluten-free pancake formula, and they cook in about 20 minutes from bowl to plate.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 8 g
- Fiber
- 4 g
- Sodium
- 260 mg
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 10 minutes
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 ripe medium banana (about 115 g peeled), mashed smooth
- 1 large egg
- 3/4 cup (180 ml) unsweetened oat milk
- 1 tablespoon neutral oil, plus more for the pan
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup, optional
Before you start
- This recipe is dairy-free, not egg-free: the egg helps the banana batter set and keeps the pancakes from tearing when flipped. Do not substitute it without retesting the batter.
- Unsweetened oat milk keeps the flavor mild. Unsweetened soy milk can replace it in the same amount; almond milk makes a slightly thinner batter. Check the chosen plant milk and cooking oil if you need to avoid a specific allergen.
Instructions
- Whisk the flour, baking powder, and salt in a medium bowl.
- In a second bowl, whisk the mashed banana, egg, oat milk, oil, vanilla, and maple syrup, if using, until no large banana pieces remain.
- Pour the wet mixture into the dry ingredients and fold just until no dry flour is visible. Let the batter stand for 3 minutes; it should be thick but spoonable.
- Heat a lightly oiled nonstick skillet or griddle over medium-low heat. Scoop about 3 tablespoons batter per pancake, leaving room to turn them.
- Cook until bubbles form across the surface and the edges look dry, 2 to 3 minutes. Flip once and cook until the second side is golden and the center springs back lightly, 1 to 2 minutes more. Repeat with the remaining batter.
Meal prep, storage, and reheating
Cool the pancakes completely, then refrigerate in an airtight container for up to 3 days with parchment between layers. Freeze for up to 2 months. Reheat from chilled in a dry skillet over low heat or in a toaster until hot; reheat frozen pancakes in a toaster on a lower setting so the centers warm before the edges darken.