There’s something deeply comforting about a stack of warm pancakes—especially when they’re fluffy, naturally sweet, and completely plant-based. These vegan banana nut pancakes are the kind of breakfast that feels indulgent but is made with simple, wholesome ingredients you probably already have in your kitchen.
Why Banana Nut?
Bananas are a staple in vegan baking for a reason. They add natural sweetness, moisture, and act as a binding agent, which means you can skip eggs entirely without sacrificing texture. Pair that with crunchy cashews and you get a perfect balance of soft and hearty in every bite.
What Makes These Pancakes Special?
Unlike traditional pancakes, these are:
- Dairy-free and egg-free, making them suitable for vegans or anyone with dietary restrictions
- Naturally sweetened, thanks to ripe bananas
- Quick to make, with no fancy ingredients required
- Customizable, so you can easily adapt them to your taste
They’re also a great way to use up overripe bananas sitting on your counter.
Ingredients You’ll Need
- all-purpose flour (or whole wheat for a heartier option)
- plant milk
- vanilla
- maple syrup
- apple cider vinegar
- baking soda
- baking powder
- cinnamon
- Pinch of salt
- banana
- cashews
How to Make Them
- Mix dry ingredients in a bowl: flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the plant milk, apple cider vinegar, maple syrup and vanilla.
- Combine wet and dry ingredients gently—don’t overmix. A few lumps are perfectly fine.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour about 2 tbsp of batter for each pancake. Press banana slices and toasted cashews into the top of each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving Ideas
Top your pancakes with:
- Maple syrup for classic sweetness
- Fresh banana slices for extra fruitiness
- A dollop of vegan yogurt
- A sprinkle of cinnamon or a drizzle of nut butter
Tips for the Best Pancakes
- Let the batter rest for 5 minutes to improve texture
- Keep the heat at medium to avoid burning the outside before the inside cooks
- Add a splash more plant milk if the batter feels too thick
Final Thoughts
These vegan banana nut pancakes prove that you don’t need eggs or dairy to create something delicious and satisfying. Whether you’re vegan or just exploring plant-based options, this recipe is an easy, crowd-pleasing way to start your day.
Once you try them, they might just become your new weekend tradition.
Vegan Banana nut Pancakes
Ingredients
- 1 cup plant milk
- 2 tsp apple cider vinegar
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1 ripe banana sliced into thin coins
- 1/4 cup cashews chopped or halved
- vegetable oil spray for cooking
- fresh berries and maple syrup for serving
Instructions
- Begin by heating a teaspoon of vegetable oil in a frying pan, then sauté the cashews for about 5 minutes, stirring occasionally, until lightly toasted. Set the cashews aside for later use in the pancake batter.
- In a small bowl, combine the plant milk and apple cider vinegar, and let it sit while you prepare the dry ingredients.
- In a separate medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
- Return to the milk mixture and stir in the maple syrup and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined—be careful not to over mix.
- Heat a frying pan over medium heat and lightly coat it with vegetable oil.
- Once hot, spoon about two tablespoons of batter onto the pan for each pancake.
- Press a few slices of banana and some toasted cashews into the top of each one.
- When bubbles begin to form on the surface, flip the pancakes and cook for another 3–5 minutes, leaving them undisturbed until fully cooked through.
- Serve topped with maple syrup, berries, or yogurt, and enjoy!
Nutrition
