Fluffy banana pancakes: the ultimate vegan breakfast treat

Yield: 9

Start your day with these light, fluffy, and naturally sweet banana pancakes. This easy plant-based recipe utilises ripe bananas and oat milk to create a delicious vegan breakfast rich in energy and goodness.

Ingredients

1 large ripe banana (around 150g)
1/4 tsp fine salt
2 tbsp vegetable oil (rapeseed)
120g self-raising flour
1/2 tsp baking powder

Instructions

Mash the banana in a mixing bowl. Stir in the salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
Heat a little oil in a frying pan over a medium heat. Add 1/2 ladle of the batter to make American-style pancakes. I did one at a time and added my blueberries before turning it over. Fry on each side for 2-3 mins until golden.

Table of Contents

The rise of banana pancakes: comfort food with a healthy twist

Banana pancakes have become a breakfast favourite across the globe — and it’s easy to see why. They’re soft, slightly sweet, and endlessly customisable. Whether you’re a triathlete fuelling for a training day or someone craving a cosy Sunday brunch, banana pancakes tick all the right boxes.

The idea of blending fruit into pancake batter isn’t new. Traditional pancakes, often associated with Shrove Tuesday or “Pancake Day” in the UK, have evolved far beyond their egg-and-milk origins. Today’s plant-based versions use mashed bananas not only to add sweetness but also to replace eggs, giving pancakes their signature fluffiness while keeping them vegan-friendly.

Why bananas make the perfect pancake base

Bananas aren’t just there for flavour — they bring natural structure and nutrition. Ripe bananas are rich in potassium, vitamin B6, and slow-release carbohydrates, making them an excellent source of sustained energy. For endurance athletes, such as triathletes or runners, they offer a quick and digestible carbohydrate boost — perfect before or after workouts.

Nutritionally, bananas contain resistant starch and dietary fibre that support gut health and help stabilise blood sugar levels. Combined with oats, almond, or soya milk, your banana pancakes become a balanced meal with protein, healthy fats, and micronutrients.

To learn more about banana nutrition and its benefits, visit the NHS guide on fruit and nutrition

The secret to perfectly fluffy vegan pancakes

The beauty of this recipe lies in the chemistry between ingredients.

Self-raising flour adds lift, while the baking powder ensures a light, airy texture.
The mashed banana replaces eggs and binds the batter naturally.
A touch of oil (rapeseed or vegetable) keeps the texture tender and prevents sticking.
Finally, plant-based milk (oat, almond, or soya) brings everything together, allowing you to control the consistency of the batter.

The key is to mix the batter until smooth but avoid overwhisking — too much mixing activates gluten, leading to tougher pancakes.

Serving ideas for banana pancakes

Here’s where the fun begins! These banana pancakes are versatile and pair well with:

Fresh berries and a drizzle of maple syrup for natural sweetness.
Nut butter and sliced bananas for an extra energy boost.
A dollop of plant-based yoghurt and crushed walnuts for added protein and crunch.

Fun facts about pancakes around the world

Pancakes are truly global. In France, they’re crêpes — paper-thin and often filled with fruit or chocolate spread. In the Netherlands, pannenkoeken are slightly thicker and eaten for dinner as often as breakfast. In Japan, soufflé pancakes have taken social media by storm with their towering, cloud-like texture.

Banana pancakes, meanwhile, are particularly popular in Southeast Asia. Travellers in Thailand and Indonesia often enjoy them cooked on street stalls, folded with coconut, chocolate, or sugar — a sweet fusion of Western comfort and tropical flavour.

A nutrient-rich start to the day

Starting your morning with banana pancakes provides more than comfort — it offers a well-rounded nutrient profile.

Bananas: Energy, potassium, and fibre.
Oat or almond milk: Calcium and plant protein.
Rapeseed oil: Healthy unsaturated fats.
Self-raising flour: Carbohydrates for sustained energy.

For a deeper dive into essential vitamins and their sources, read my guide on vitamins and plant-based nutrition (in progress).

Final thoughts

Plant-based banana pancakes are a reminder that healthy eating doesn’t mean compromising on taste or texture. They’re rich, naturally sweet, and comforting — a perfect example of how simple ingredients can transform into something extraordinary. Whether you’re refuelling after a workout or enjoying a lazy morning, this vegan pancake recipe delivers both nourishment and indulgence.

So next weekend, grab your ripe bananas, warm up your frying pan, and flip your way to a better breakfast.

Fluffy banana pancakes: the ultimate vegan breakfast treat