These banana pancakes are spectacular! They are very juicy, soft and fluffy, and also have the perfect point of sweetness. They only require 10 ingredients and 20 minutes of your time!

You can have them for breakfast, for a snack or even for dessert and the best thing is that you can customize them with the ingredients or toppings that you like the most. I promise you they are finger licking good!



  • 1 taza de harina de trigo integral (120 g)
  • 2 cucharadas de azúcar moreno, de coco o panela
  • 2 cucharaditas de levadura química
  • 1 cucharadita de canela en polvo
  • 1/8 cucharadita de sal
  • 3/4 taza de leche vegetal sin endulzar (200 ml), yo usé leche de soja
  • 1 huevo de lino
  • 1 plátano grande maduro (1/2 taza o 120 g machacado)
  • 1/2 cucharadita de extracto de vainilla (opcional)
  • Aceite para cocinar las tortitas (opcional)


  1. Mix the dry ingredients (the flour, sugar, yeast, cinnamon and salt) in a large bowl.
  2. Add the liquid ingredients (non-dairy milk, flax egg, mashed banana and vanilla extract) and stir until smooth.
  3. Put a drop of oil (I used coconut oil) in a pan and spread it with a napkin of paper (if you don’t want to use oil you can omit it, as long as your pan doesn’t stick). When hot, add 1/4 cup (65 ml or 4 tablespoons) of the batter and allow each pancake to cook for about 2 minutes on each side. You need to flip the pancake when the edges are golden brown and it is easy to flip using a spatula.
  4. Serve immediately with your favorite toppings, such as for example banana slices, vegan chocolate chips, vegan butter or a little maple syrup.
  5. You can also accompany them with drinks like golden milk, avocado smoothie or even a good matcha latte.
  6. Save the leftovers in an airtight container in the fridge for 3-5 days.


  • You can make a gluten-free version using oatmeal, brown rice, or buckwheat flour. Add more or less if necessary.
  • You can also use any type of sugar or oil.
  • If you don’t want to use flax egg, you could add 1/2 medium mashed banana , 1 tablespoon of chia seeds + 3 tablespoons of water, or 60 ml of apple compote (1/4 cup).
  • You can substitute soy milk for almond milk, rice milk, coconut milk< /a> or oat milk, among many others.
  • Any type of oil will do, but you can omit it if you want.
  • Nutritional information has been calculated without the toppings and with 1 tablespoon of sunflower oil. 
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