Easy Vegan Banana Bread Pancakes
These vegan banana bread pancakes are soft, fluffy, and naturally sweet— making them a hit with even the pickiest toddlers and kids. Made with simple ingredients and ripe bananas, they taste like a treat without feeling heavy or overly “healthy.” Chocolate chips are optional but perfect for extra-picky eaters or indulgent weekend brunches. Easy to make, flexible with flour swaps, and loved by the whole family, these pancakes are a reliable, stress-free breakfast win.
Ingredients
Flax Egg
- ⅓ cup water
- 2 tbsp ground flax
Dry Ingredients
- 1 cup all purpose flour
- 1 cup spelt flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- 1 cup soy milk or other non dairy milk
- 1 tsp vanilla extract
- 4 medium bananas extra ripe
Optional
- ½ cup vegan chocolate chips or more, to taste
Instructions
- Make the flax egg. Mix the ground flax in water in a small bowl and set aside to thicken.
- To a medium bowl, add all dry ingredients and whisk well to combine.
- To a large bowl, stir together the non-dairy milk and vanilla extract. Using a fork or potato masher, mash in the bananas and then stir in the flax egg.
- Add the dry ingredients into the wet ingredients and stir gently, just to combine. If using chocolate chips, fold in.
- Cook over a skillet or electric griddle on medium heat. Flip when bubbly and then continue cooking until the other side is done, approx. 2-3 minutes per side.
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