Made with whole grains and sweetened naturally with banana and a touch of maple syrup, these fluffy and healthy whole wheat vegan banana pancakes will quickly become a staple in your home!
This post is also featured in my Easy Plant Based Breakfast Ideas For 2020 roundup.
These whole wheat vegan banana pancakes have been our go-to pancake recipe for years. I originally started making them when Brett and I were newly married and 7 years later I’m still making them! They are made with whole grains and minimally sweetened, which I love. I’ve been cooking up a batch at the start of the week so that breakfast is already prepared for the next few days. Sometimes I cook the batter on an electric griddle for more traditional circles, but oftentimes I pour the batter into a quarter sheet pan and bake it. The result is super fluffy, cake-like pancakes! In this post I’ll share how to cook these pancakes using both methods.
Ingredients you’ll need for Whole Wheat Vegan Banana Pancakes
As these pancakes use mostly pantry-staples, I’m pretty sure you’ll already have all of the ingredients on hand. To make these vegan banana pancakes you’ll need the following ingredients:
- Whole wheat flour
- Baking powder
- Baking soda
- Maple syrup (or other liquid sweetener)
- Ground flaxseed
- Non-dairy milk
- Coconut oil
- Ripe bananas
- Optional add-ins
Fun pancake add-ins
While these pancakes contain banana, I don’t find them to have an overt banana flavor. This makes them a great base for any additional add-ins you want to stir into the batter. Some of our favorite pancake add-ins or mix-ins are:
- Chocolate chips (duh!)
- Fresh or frozen berries
- Chopped nuts
- Dried fruit
- Nut butter
- Shredded zucchini
- Espresso powder
- Cocoa powder
- Cinnamon, or other warming spices
- Buttermilk or coconut milk instead of plain non-dairy milk
How to make pancakes without eggs
There are a couple of ways in which you can make pancakes without eggs. Just keep in mind that eggs can serve different purposes depending on the recipe. Sometimes eggs are needed for binding ingredients together. Other times they act as a leavening agent. They can also be important in adding fat to a recipe. Below I’ll list out some different egg substitutions that can be used when you’re making pancakes.
- Flax eggs: Like these banana pancakes, you can use flax eggs instead of chicken eggs. Simply replace each egg in the recipe with 1 flax egg. Flax eggs are a great replacement for eggs when the eggs are supposed to bind ingredients together. I don’t recommend using more than 2 flax eggs in a recipe.
- Baking soda and vinegar: Another method is to use a little bit of baking soda and vinegar, or some kind of acid such as lemon juice or buttermilk. You’ll need about 1 teaspoon of baking soda and 1 tablespoon of an acid. When these two ingredients react, they create a leavening agent which results in beautifully fluffy pancakes. This method is a great egg replacement when the eggs in a recipe provide lightness and fluffiness.
- Mashed or pureed fruit: 1/4 cup of mashed banana, apple sauce or pumpkin puree is a great egg replacement when eggs are used to bind ingredients together. Just remember that these substitutions can add flavor and color!
- Yogurt or pureed silken tofu: 1/4 cup of one of these ingredients can also act as an egg replacement. Just remember that these options may create a heavier, denser final product.
Can pancakes be healthy?
Everyone has a different option of what is healthy. I personally think that pancakes can make for a very nutritious, healthy breakfast, as long as you use the right ingredients. I like to make pancakes that call for whole grains such as whole wheat flour, buckwheat flour or chickpea flour. Also, since pancakes are often served with maple syrup drizzled on top, I find I don’t need to make pancakes that are very sweet. I love to use mostly fruit and, if needed, a little bit of maple syrup to sweeten my pancakes. When it comes to the fat in pancake batter, I try to use less processed oils like coconut or olive oil instead of overly processed oils like vegetable oil.
These whole wheat vegan banana pancakes check all those boxes and I’d happily serve them to my family every day of the week!
How to make pancakes on the stove-top with step-by-step instructions
While it can be time consuming (and sweat inducing), cooking pancakes on the stove-top seems to be the most commonly used method. Thankfully it’s easy to do! If you plan to cook these banana pancakes using a skillet on the stove top, follow these directions.
- Preheat a skillet over medium heat.
- Unless you are using a non-stick pan, spray the skillet with cooking spray or coat it in a thin layer of oil or butter.
- Scoop up about 1/4-1/3 cup of your pancake batter and pour it onto your heated griddle, using the scoop to spread the batter out into a thin, even circle.
- Wait until the pancake starts to form bubbles along the outside edge.
- Once bubbles have formed, see if a spatula can slide easily under the pancake. If it can, then the pancake is ready to flip. If it gets stuck, then wait a little while longer.
- Flip the pancake and allow it to cook for another minute or two on the other side until golden brown.
- Transfer the pancake to a wire rack to cool for storage or place it on a baking sheet and keep it warm in a slightly heated oven.
- Continue this process until all of the pancake batter has been used.
Step-by-step instructions for how to make sheet pan pancakes
While I love eating traditional pancakes that have been cooked on a skillet, I have personally come to love making sheet pan pancakes. Baking pancake batter in the oven makes cooking pancakes super quick and easy and leaves you with fluffy, cake-like pancakes. I’ll show you with photos and step-by-step instructions below how to make sheet pan pancakes!
First, start by preheating your oven to 425F/218C.
Line a quarter sheet pan or 9×13 inch baking dish with parchment paper. If you need to, first grease your pan then place the parchment paper on top. The grease will help the parchment paper to stay in place. Set aside.
How to store leftover pancakes
Fridge: If you have leftovers, allow them to cool completely before storing them in an airtight container in the fridge for a few days.
Freezer: Pancakes also freeze beautifully. Start by placing them on a baking sheet in a single layer and placing them in the freezer until completely frozen. Then transfer them to a resealable bag until ready to use!
How to reheat leftover pancakes
There are a few different ways that you can reheat chilled or frozen pancakes.
Microwave: Using a microwave is the quickest way to reheat pancakes. For pancakes that have been stored in the fridge, simply place them on a plate and reheat on high for about 10 seconds or until warmed through, depending on the strength of your microwave. Frozen pancakes will need around 20 seconds in the microwave for a single pancake. When reheating more pancakes at a time, you’ll need to add on more time.
Oven: The oven is a great method for reheating pancakes when you want to reheat a larger amount of pancakes at the same time. Preheat your oven to 350F/175C and either 1.) place the pancakes in a foil packet or 2.) place them on a sheet pan in a single layer and cover them with foil. Just make sure they’re covered so they don’t dry out! Bake the pancakes for about 10 minutes until softened and warmed through.
Toaster: A toaster also works to reheat chilled or frozen pancakes, but it’s probably the least favorable option as you can only reheat 1-2 pancakes at a time and they can burn more easily. Place only one pancake in each slot and toast until heated through, watching carefully to make sure they don’t burn or turn crispy. The length of time they’re in the toaster depends on your preference and the setting of your toaster.
More delicious vegan pancakes recipes!
Looking for more amazing vegan pancake recipes? Check out the ones below!
- The FLUFFIEST Pumpkin Sheet Pan Pancakes
- Healthy Chocolate Chickpea Flour Pancakes
- Savory Chickpea Flour Falafel Pancakes
- Vegan Gluten Free Banana Pancakes
- Vegan Whole Wheat Lemon Yogurt Pancakes
- 2 flax eggs (6 tablespoons water + 2 tablespoons ground flaxseed)
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon maple syrup (or honey if not vegan)
- 1 3/4 cups non-dairy milk
- 2 tablespoons coconut oil, melted
- 2 ripe bananas, mashed
- Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to gel.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda and salt.
- Make a well in the middle of the dry ingredients and add in the wet ingredients: maple syrup, thickened flax eggs, milk, coconut oil and mashed banana. Stir until just combined.
- Heat a griddle or skillet over medium-low heat. Pour 1/3 cup of batter onto the heated griddle and spread it out to form a pancake shape (the batter will be thick). Let the pancake cook until bubbles start to appear around the edge. Then flip it over and cook the other side until golden brown and cooked through. Repeat the process with the rest of the batter.
- Alternatively, you can make sheet pan pancakes. Preheat your oven to 425F/218C and line a quarter sheet pan with parchment paper. Spread the batter evenly in the lined sheet pan and bake for 14-17 minutes. Allow the pancakes to cool for a few minutes in the pan before using the parchment paper to lift the sheet of pancakes onto a wire rack to cool.
- Serve the pancakes warm with maple syrup and whatever toppings you desire!
See the section "How to store leftover pancakes" for how to store pancakes in the fridge or freezer.
Nutrition InformationYield 8 Serving Size 2 pancakes, 1/8th sheet pan
Amount Per Serving Calories 206Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 438mgCarbohydrates 34gFiber 5gSugar 8gProtein 7g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.