Vegan Banana Pancakes Recipe

Name: Vegan Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; ½ cup whole wheat flour; ½ cup white flour; 1 ½ tablespoons baking powder; ¼ teaspoon salt; 1 cup rice milk; ¼ cup water; 3 tablespoons maple syrup; 2 tablespoons corn oil; 2 teaspoons vanilla extract; 1 ripe banana, thinly sliced; ¼ cup dried cherries; ¼ cup dried blueberries; ½ cup walnuts

Servings: persons

1 cup cornmeal
½ cup whole wheat flour
½ cup white flour
1 ½ tablespoons baking powder
¼ teaspoon salt
1 cup rice milk
¼ cup water
3 tablespoons maple syrup
2 tablespoons corn oil
2 teaspoons vanilla extract
1 ripe banana, thinly sliced
¼ cup dried cherries
¼ cup dried blueberries
½ cup walnuts

1
Mix first 5 ingredients together in a big bowl.
2
In a separate bowl, mix rice milk, water, maple syrup, oil and vanilla.
3
Pour into dry mix and stir until smooth.
4
Oil lightly a non-stick pan and heat.
5
Pour about 1/4 cup of the batter.
6
Let the batter set for few seconds, add 2 slices of banana, some dried fruits and walnuts.
7
When bubble forms, flip the pancake over and cook for about a minute.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cornmeal, ½ cup whole wheat flour, ½ cup white flour, 1 ½ tablespoons baking powder, and more.

Yes, Vegan Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Banana Pancakes

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