These fluffy dairy free banana pancakes are perfectly sweet and delicious – no milk and no egg needed!
- *If the batter is too thick, add an additional ¼ cup of water. This frequently occurs if the flour is scooped from the bag rather than spooned and leveled, and can also happen if you’re using a less ripe, starchier banana.
- For the dairy free butter in this recipe, I recommend Country Crock Plant Butter with Avocado Oil, or Earth Balance Soy Free Sticks.
- This recipe makes 12 medium size pancakes using approximately ¼ cup batter per pancake. If you prefer large restaurant-style pancakes, you should probably get around 6 to 8 from this recipe.
Nutrition analysis (approximate per pancakes, does not include any toppings): 129 calories, 4 g fat, 1.5 g saturated fat, 210 mg sodium, 20.5 g carbohydrate, 1 g fiber, 3.5 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 5%, Iron: 6%, Potassium: 1%