Vegan Banana Pecan Pancakes
Start your morning with a stack of fluffy, flavorful Vegan Banana Pecan Pancakes that are as wholesome as they are irresistible. These plant-based pancakes are made with ripe banana for natural sweetness and a boost of moisture, while a touch of ground cinnamon adds warm, comforting spice. The addition of crunchy pecans sprinkled throughout the batter creates a delightful texture in every bite. Easy to whip up in just 25 minutes, this recipe uses simple pantry staples like all-purpose flour and plant-based milk for a no-fuss breakfast that caters to everyone at the table. Perfectly golden and lightly crispy on the outside, these pancakes are divine when served warm with a drizzle of maple syrup, extra pecans, and a few slices of fresh banana. Whether you're vegan or simply craving a hearty, dairy-free breakfast option, these banana pecan pancakes are sure to become a morning favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Ripe banana
- 1.25 cups Plant-based milk (e.g., almond, oat, or soy milk)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped pecans
- 1 tablespoon Coconut oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined.
In a separate medium bowl, mash the ripe banana until smooth. Add the plant-based milk, maple syrup, and vanilla extract, and mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Fold in the chopped pecans gently to distribute evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
Using a 1/4-cup measuring cup, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes carefully using a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm, topped with additional pecans, sliced bananas, and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 47.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 457 mg | 35% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
