I’m really getting into this “single-serving” thing!
Yesterday, I was treated to breakfast, courtesy of my younger sister.
But to understand how yesterday’s breakfast came into fruition, I must take you back (in my super-cool time machine) to Christmas Day. Seeing how I have so many cupcake recipes on the blog, my sister decided to give me the following gift:
Too cute, right? Check out the expiration date. (She also gave me a copy of Vegan Cupcakes take over the World and a music CD. I already own the cookbook. But hey, who doesn’t like store credit at Barnes’n Noble?)
While I debated what cupcakes to choose, I asked little sister to make me something else: Vegan Banana Pancakes!
Banana Pancakes for One
- 1/3 cup ww pastry, spelt, white, or Bob’s gf flour
- 1/2 tsp baking powder
- 1/2 tsp pure vanilla extract
- 1/2 mashed banana, as ripe as possible
- 1/4 cup milk of choice
- dash salt
Mix the dry ingredients together. In a separate bowl, mash the banana and then add the other liquid ingredients. Stir the dry into the wet. Then make your vegan banana pancakes! (Makes 4-5)
Try topping these with syrup or even my recipe for {Healthy} Homemade Nutella.
I just tried these with your Nutella spread and they are delicious! Thank you for the recipes!!
These are delicious! I have also used this same recipe to make waffles! Also subbed a grated apple for the banana! Excellent!
Ahhh!!! They are so yummy! They even came out fluffy! 😀 It’s my new go-to pancake recipe. Plus its not sweet. Im not a fan of sweet things so it was amazing.
I’m not sure what I’m doing wrong… I’ve tried making vegan GF pancakes twice now and both times have had problems with them not being cooked all the way through. I tried your recipe exactly using 1/3 cup of an all-purpose GF blend (1/2c brown rice, 1/4c potato starch, 1/4c tapioca starch). Should I have used more flour if it was GF? I made sure to spread the pancake very thin on the griddle to see if that was the issue, but it didn’t help. It seems to puff initially, but when I flip to brown the other side, it seems to flatten out. Do I need more baking powder? HELP! I’m on a strict elimination diet and can’t have dairy, soy, wheat, or egg while breastfeeding my son. They tasted delicious (I even added some mini chocolate chips), just the texture seemed off. Should I try a different flour (like spelt or oat)? Thanks for any advice you can offer! 🙂
Hi Robin,
Unfortunately I can only recommend the recipe with one of the flours I’ve listed… because I’ve never tried any other combinations and therefore wouldn’t know how they’d turn out 😕
So yes, if you can do spelt flour, use that.
I really wanted some pancakes but I didn’t want to make a whole batch and this recipe was the perfect solution. I threw in some sprinkles because I’m a confetti cake addict. They were so delicious; I didn’t even use syrup!
Delicious and perfect serving size 🙂 Will be making this again!! Thanks for the recipe
Made this today in waffle form and I have to say, it was delectable! I used banana extract instead of vanilla, but kept everything else the same (ww flour worked perfectly). 10/10 and I highly recommend trying them as waffles. Great job!
Made these again today after a long time! A great basic delicious go to recipe! I ground up quick cooking steel cut oats for flour though because I had no other flour. Topped them with some homemade strawberry sauce and PB2!
I LOVE these pancakes! As a student they are perfect for both breakfast or even lunch! I like to make the recipe with unsweetened almond milk and I also add cinnamon and chia seeds to the dry ingredients. I usually top the pancakes with sliced bananas, plain greek yogurt and raspberries.
Looks like a great recipe! Do you have any suggestions on what I could substitute the milk with so this recipe would be vegan? Thanks!
Hi Lisa,
ALL of my recipes on this site are vegan, as I am a vegan. “Milk of choice” simply means whatever milk you want to use. I am partial to almond milk.