The Best Ever Low Fat Vegan Banana Pancakes!

by on December 4, 2011


 

Low Fat Vegan Banana Pancakes with Maple Syrup

These vegan banana pancakes are HEAVENLY. If you love pancakes, bananas, banana bread or anything banana related you will love these! You can even see the steam coming off these babies! (I served them with a side of my Deluxe Dijon Tofu Scramble)

I just made these DELICIOUS vegan pancakes for my non veg family this morning for a delicious vegan brunch. Everyone loved them! I was looking for a perfect fat free vegan pancake recipe and thought I’d give these ones a shot. They were amazing.  I made a little modification to the original recipe and it turned out great.

We served these yummy pancakes with real maple syrup from Quebec and topped it with fresh bananas and cinnamon. It was a really great brunch!

My mom commented on how light and delicious  the pancakes were and she felt they were much healthier, even though I first made them with white flour. I think it was the  ground chia seed I added, but really you couldn’t see or taste them anyway. It’s also a great way to get a little chia into a typically not so healthy breakfast food.

I hadn’t really made vegan banana pancakes before, but when I bit into these -wow. It sure reminded me of warm banana bread, which is one of my favourite treats ever. So I will definitely be making these again and again.  It really REALLy depends on having perfectly ripe non-starchy (lots of brown spots) bananas. Make sure your bananas are ripe!

Use bananas with lots of brown spots on them. The one on the right is the sweetest and ripest banana. The two on the left are just starting to get sweet enough. Lots of spots on your bananas make them much better for recipes.

Give these a try this holiday season and no one will know it’s oil free or vegan!

This low fat vegan banana pancake recipe is an adaptation from Susan Voisin’s Fat Free Vegan Pancakes recipe on the Fat Free Vegan Website

Vegan brunch at home can be easy once you have a few tasty recipes!

(Oil-Free) Low Fat Vegan Banana Pancakes

Ingredients:

1 1/4 cups flour (I use half white, half whole wheat when making for my family. Use a good GF flour if you like, one you know will hold together nicely and not crumble)
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/8 or 1 1/4 cups almond milk* (depending how thin you want them)
1/2 tablespoon ground chia seed (or flax seed or egg replacer)
2 tablespoons water (to mix with ground chia or egg replacer)
1/3-1/2 cup diced ripe banana (see my ripe banana post if you are not sure)

*To make this recipe nut free, substitute soy milk for the almond milk.

Tip: to combine ground chia with water, put water in bowl first and then sprinkle in chia and mix.  If you pour water over the chia it can get clumpy and not mix properly.

Directions:

1. In large bowl, mix flour, sugar, baking powder, and salt. Add the almond milk, chia with water and bananas and stir just until flour is moistened. Let the batter rest for 5 minutes while skillet heats, and then stir gently one more time before using. Do not over mix.

2. Heat non-stick griddle or skillet over medium heat until drop of water sizzles. Pour batter by  1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter; keep warm.

3. Repeat until all batter is used, spraying a little bit of non stick spray before each batch. Since they are oil free, this will be necessary to prevent any sticking.

4. Serve pancakes with maple syrup or fruit as desired. I also like to add some yummy ceylon cinnamon (this is sweet cinnamon, you can get it here)

Variations:

I also made another batch of blueberry vegan pancakes and put 1/2 cup of frozen wild blueberries in the batter.  They were good, but the banana were the stand out pancakes this morning. Feel free to try both. I think wild blueberries work best as they are small and will keep it cooking evenly. Also if they are frozen when you add them,  they won’t turn your batter purple!

Additional Tips:

To grind your own chia seeds, use a coffee grinder or a Vitamix and pulse the coffee grinder, or turn the Vitamix onto high until all the chia is ground into powder.  It should take about a minute or two. Set aside into a container or plastic zipper bag and keep in the fridge or freezer until needed. This keeps it fresh and the nutrients intact longer.

—-

Serve with fruit, hash browns or my favourite Deluxe Dijon Tofu Scramble 

Give them a try! And let me know what you think of these vegan banana pancakes.  What is your favourite kind of pancake?

 

{ 23 comments… read them below or add one }

1 Becky June 3, 2014 at 11:17 AM

Finally, a FFV pancake recipe that cooks like a “regular” pancake! Thank you!

Reply

2 Matthew Ciuccio December 1, 2013 at 11:27 AM

Excellent, I just changed the sugar to date sugar, delicious!

Reply

3 Moca June 22, 2013 at 7:04 AM

WOW – These are AMAZING!!! Perfect before a long trail run!!! I was never good at making pancakes, but these were easy. Thanks so much!!

Reply

4 Laura Palazzo January 11, 2013 at 9:46 AM

Wow…I just made these this morning they were delicious ..I think next time I’ll top them with fresh fruit.

Reply

5 tanusree September 10, 2012 at 10:04 AM

I have tried this recipe and it was awesome!My kids love this very much.Actually this month I get lots of banana from my garden and use it for this recipe.I have served this with a little apple sauce.Thanks for your great recipe.

Reply

6 edina jackson September 8, 2012 at 1:02 PM

I have used rice flour and flax with water as an egg sub with banana pancackes and it works well for me. Thanks for the recipe

Reply

7 Moca June 22, 2013 at 7:06 AM

I used Bob’s Red Mill GF pancake flour & chia seeds for egg sub, but this sounds interesting. I will have to pick up some rice flour! Thanks!

Reply

8 Jasmine September 5, 2012 at 12:34 PM

Hi Veronica
Thanks for the recipe….it looks fantastic! I am a bit worried about having maple syrup as the high sugar content (And we all know pancakes and maple syrup are a must together) do you know of any low sugar alternatives? I live in the UK so finding anything low sugar/fat is not as easy as it is in the states.

Kindest regards

Reply

9 Low Fat Vegan Chef Veronica September 5, 2012 at 12:48 PM

Hi Jasmine

Why are you “worried” about maple syrup if you are wanting to make pancakes? Pancakes are a treat and made with flour anyway, this is just a healthier than the original version kind of recipe.

Anything that is pure like maple syrup, sugar, honey, white flour, oil etc is 100% concentrated and refined. Any kind of concentrated syrup is going to be high sugar because it only contains sugar. The only way you reduce the amount of sugar is to eat something whole. Like a whole piece of fruit, vs fruit juice, vs fruit syrup.

Just top it with smashed fruit if you don’t want to use syrup or blend up some berries and dates together. That’s all I can think of. Hope that helps

Veronica

Reply

10 DeSean November 4, 2013 at 6:36 AM

Wouldnt Grade B syrup be a better choice?

Reply

11 Veronica Grace November 5, 2013 at 1:26 AM

Use whatever maple syrup you like. Not everyone has access to different grades of maple syrup.

Reply

12 chase August 18, 2012 at 12:23 PM

i added lemon zest and they were fantastic.

Reply

13 Margaret May 15, 2012 at 7:19 PM

Hi Veronica
I have never made pancakes.
I have made pikelets though.
Yours look yum.
Have been keeping to mostly Raw regime
so when I need to cook for my friends &
family I will certainly make these.
Warmest wishes
Margaret (NZ)

Reply

14 Low Fat Vegan Chef Veronica May 15, 2012 at 8:05 PM

What are pikelets? Never made pancakes? I first tried in home ec class. I totally did not understand how to make them, and always poured way too big and too thick and they always burned on the bottom and were uncooked inside. It took me a while to learn to make them better but I’m good now!

Reply

15 Carmen May 31, 2012 at 3:55 PM

Pikelets are just pancakes, typically smaller…having grown up in NZ but in an American household (we moved here when I was little) I’ve gotten used to a lot of names/food differences…for instance I made some drop biscuits a while back and my boyfriend was excited when I said I was making biscuits, but disappointed and confused when I put them in front of him (cookies are called biscuits here).
Anyway this is a great looking recipe! I can’t wait to try it out.

Reply

16 Valerie Curtis March 20, 2016 at 7:27 AM

Funny, my mom always called them sand dollar pancakes 🙂

Reply

17 Valerie May 15, 2012 at 10:45 AM

I just made these delicious pancakes, using half buckwheat and half sorghum flour. Topped with a smear of almond butter and some honey, they were indeed wonderful. Thanks for a great recipe!

Reply

18 Lauren April 2, 2012 at 1:42 AM

Hi Veronica,

What have you served your pancakes with? Looks yummy 🙂

Reply

19 Veronica April 2, 2012 at 10:38 AM
20 Laura February 18, 2012 at 3:47 PM

I want to make vegan pancakes at school for my friends on Shrove Tuesday and this looks like the perfect delicious recipe I’ve been looking for! Two questions…1) How many calories would you say there are in the recipe? and 2) How many does it serve (just so I can double the ingredients or things if I need to? Thank you, your blog is fantastic!

Reply

21 Veronica February 18, 2012 at 10:27 PM

Hi Laura

It totally depends on how many you make. When my mom and I make them we have 2 pans going and they are different sizes, so some are small and some are medium size. I also double the recipe if making for 4-6 people, for 2 people one recipe will be enough. I would guess you could get 6 medium pancakes or 8 small round ones. I serve them with hash browns and tofu scramble as well. If you’re just making pancakes you might want 2 recipes and can freeze any leftovers.

Reply

22 Yvonne January 17, 2012 at 2:48 AM

Can a gluten free flour replacement be used for the whole wheat for those of us who are gluten intolerant?

Reply

23 Veronica January 17, 2012 at 5:37 PM

Definitely

Reply

Leave a Comment


{ 1 trackback }

Previous post:

Next post:

© 2011-2013 Low Fat Vegan Chef by Veronica Grace. All rights reserved.