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Dairy Free Banana Pancakes
These fluffy dairy free banana pancakes are perfectly sweet and delicious – no milk and no egg needed!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 129 kcal
Ingredients
- 1 overripe banana, mashed
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- ¼ cup dairy free butter, melted
- 2 cups all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- ¼ teaspoon salt
- 1 ½ cups water*
Instructions
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In a large mixing bowl, combine the mashed banana, sugar, vanilla, and melted dairy free butter.
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Add the flour, baking powder, and salt to the top of those ingredients. Lightly stir together the dry ingredients on top, then pour the water in and fully mix everything together.
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Let the batter sit for 5 minutes while you preheat a griddle to 350 degrees F.
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Pour ¼ cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles have formed on top, then flip and cook another 2 to 3 minutes. Repeat in batches until all the batter is used.
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Enjoy while warm. Feel free to top with extra dairy-free butter, sliced bananas, and maple syrup!
Recipe Notes
- *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%