Vegetarian Banana Cinnamon Pancakes
Start your morning on a sweet and wholesome note with these irresistible Vegetarian Banana Cinnamon Pancakes! Brimming with the natural sweetness of ripe bananas and a warm kick of cinnamon, these fluffy pancakes are a delightful treat that's entirely plant-based. Made with simple pantry staples like all-purpose flour, almond milk, and pure maple syrup, they come together in just 25 minutes – perfect for busy mornings or leisurely brunches. The hint of vanilla and a touch of coconut or vegetable oil add richness to every bite, while the versatile batter ensures soft, golden-brown perfection every time. Top them with fresh banana slices, crunchy nuts, or an extra drizzle of maple syrup for a breakfast bursting with flavor and comfort. Ideal for vegetarians and pancake lovers alike, this recipe is a must-try for anyone craving a cozy yet nutritious meal.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Ripe banana
- 0.75 cup Unsweetened almond milk (or other plant-based milk)
- 1 tablespoon Pure maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil (or melted coconut oil) + extra for cooking
Instructions
In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
In a separate medium bowl, mash the ripe banana with a fork until smooth.
Add the almond milk, maple syrup, vanilla extract, and vegetable oil to the mashed banana. Mix well until combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter should be slightly lumpy but uniform in consistency.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it slightly with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet if necessary.
Serve the pancakes warm with your favorite toppings, such as banana slices, a drizzle of maple syrup, or a sprinkle of chopped nuts.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 25.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 396 mg | 30% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 784 mg | 17% | |
*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.
