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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined.

Step 2

In a separate medium bowl, mash the ripe banana until smooth. Add the plant-based milk, maple syrup, and vanilla extract, and mix well.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.

Step 4

Fold in the chopped pecans gently to distribute evenly throughout the batter.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.

Step 6

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.

Step 7

Flip the pancakes carefully using a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.

Step 8

Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Step 9

Serve the pancakes warm, topped with additional pecans, sliced bananas, and a drizzle of maple syrup, if desired.

Nutrition Facts

Serving size	(732.5g)

Amount per serving	% Daily Value*
Calories	1490.0

Total Fat 59.7g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1619.9mg	0%
Total Carbohydrate 218.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 53.7g
Protein 27.9g	0%

Vitamin D 125.0IU	0%
Calcium 460.0mg	0%
Iron 10.8mg	0%
Potassium 1113.4mg	0%

*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.

Source of Calories

Fat: 35.3%

Protein: 7.3%

Carbs: 57.4%