Prep Time: 10 minutes
Serving Size: 4 servings (about 8 medium pancakes)
Nutritional Value (per serving): 220 kcal | 8g protein | 38g carbs | 4g fiber | 4g fat | 5g sugar
Why You’ll Love These Vegan Banana Pancakes
Let’s be real! Pancakes should be fluffy, slightly sweet, and easy to make. These vegan banana pancakes with chickpea flour check all the boxes. No eggs. No dairy. No guilt. Just wholesome, plant-powered goodness that tastes like a weekend brunch dream.
Chickpea flour? Yes! It’s naturally gluten-free (if you buy certified GF), packed with protein, and gives these pancakes a lovely golden color and slightly nutty flavor. Plus, it binds beautifully. No flax eggs or chia goo needed.
And bananas? They’re nature’s sweetener. Ripe ones add moisture, sweetness, and that classic banana flavor without refined sugar. Perfect for busy mornings or lazy Sunday breakfasts.
What You’ll Need For This Delicious Vegan Banana Pancakes
Dry Ingredients
- 1 cup chickpea flour (also called gram flour or besan)
- 1 tsp baking powder
- ½ tsp cinnamon (optional, but recommended!)
- Pinch of sea salt
Wet Ingredients
- 1 ripe banana (mashed)
- 1 cup unsweetened plant milk (almond, oat, or soy work great)
- 1 tbsp maple syrup or coconut sugar (optional, for extra sweetness)
- 1 tsp vanilla extract
- 1 tbsp coconut oil or neutral oil (plus more for cooking)
Optional Toppings
- Fresh berries
- Maple syrup or date syrup
- Coconut whipped cream
- Chopped nuts or seeds
- Vegan chocolate chips
Step-by-Step Instructions For making This Easy Vegan Banana Pancakes
Step 1: Mash the Banana
Grab a ripe banana! The spottier, the better. Mash it in a bowl with a fork until smooth. No lumps allowed!
Pro Tip: If your banana isn’t super ripe, add a little extra maple syrup to balance the flavor.
Step 2: Mix the Wet Ingredients
Add the plant milk, vanilla extract, maple syrup (if using), and oil to the mashed banana. Whisk until combined.
Step 3: Add the Dry Ingredients
Sift in the chickpea flour, baking powder, cinnamon, and salt. Whisk gently until just combined. Don’t overmix a few small lumps are fine!
Why sift? Chickpea flour can be clumpy. Sifting helps create a smoother batter.
Step 4: Let It Rest (Optional but Helpful)
Let the batter sit for 5–10 minutes. This gives the flour time to hydrate and helps the pancakes cook more evenly.
Step 5: Heat the Pan
Warm a non-stick skillet or griddle over medium-low heat. Add a small amount of oil or coconut oil to coat the surface.
Step 6: Cook the Pancakes
Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on top and edges look set. Flip and cook for another 1–2 minutes until golden brown.
Tip: Keep the heat low to medium. Chickpea flour browns faster than wheat flour.
Step 7: Serve Immediately
Stack your pancakes high, top with your favorite toppings, and dig in!
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 8g |
| Carbohydrates | 38g |
| Fiber | 4g |
| Fat | 4g |
| Sugar | 5g |
| Iron | 15% DV |
| Calcium | 10% DV |
Note: Values are estimates based on standard ingredients. Actual nutrition may vary depending on brand and substitutions.
Why Chickpea Flour?
Chickpea flour isn’t just a gluten-free alternative, it’s a nutritional powerhouse. Here’s why it’s perfect for pancakes:
- High in Protein: 1 cup has about 20g of protein — great for keeping you full.
- Rich in Fiber: Helps with digestion and blood sugar control.
- Low Glycemic Index: Won’t spike your blood sugar like refined flours.
- Naturally Gluten-Free: Safe for those avoiding gluten (just check the label!).
It also adds a subtle nutty flavor that pairs beautifully with banana and cinnamon.
Customization Ideas
These pancakes are a blank canvas. Here are some fun twists:
For Extra Protein
- Add 1 tbsp hemp seeds or ground flaxseed to the batter.
- Top with nut butter or a scoop of vegan protein powder mixed into the batter.
For Kids (or Kids at Heart)
- Fold in mini vegan chocolate chips.
- Serve with a drizzle of peanut butter and sliced bananas.
For a Tropical Twist
- Add ¼ cup shredded coconut to the batter.
- Top with mango slices and toasted coconut flakes.
For a Savory Version
- Skip the banana and maple syrup.
- Add ½ tsp smoked paprika, 1 tbsp nutritional yeast, and chopped scallions.
- Serve with avocado and salsa.
Storage & Reheating Tips
Got leftovers? These pancakes freeze beautifully!
To Store:
- Let pancakes cool completely.
- Layer between parchment paper in an airtight container.
- Freeze for up to 3 months.
To Reheat:
- Microwave: 30–45 seconds on high.
- Toaster: 1–2 minutes until warm and crispy.
- Skillet: Lightly toast in a dry pan for 1–2 minutes per side.
Common Questions
Can I make these without banana?
Yes! Substitute with ½ cup unsweetened applesauce or ¼ cup pumpkin puree. You may need to add a little extra sweetener.
Can I use another flour?
You can try oat flour or all-purpose flour, but the texture and protein content will change. Chickpea flour gives the best structure and nutrition here.
Are these gluten-free?
Yes, if you use certified gluten-free chickpea flour. Always check the label if you have celiac disease or gluten sensitivity.
Can I make them ahead of time?
Absolutely! Make the batter the night before and store it in the fridge. Stir before cooking, it may thicken, so add a splash of plant milk if needed.
Final Thoughts
These vegan banana pancakes with chickpea flour are more than just a recipe. They’re a lifestyle upgrade. They’re quick, nutritious, and totally customizable. Whether you’re vegan, gluten-free, or just trying to eat cleaner, this recipe has you covered.
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