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Vegan Banana Pecan Pancakes

Vegan Banana Pecan Pancakes

These tender vegan pancakes are sweetened with ripe banana and finished with toasted pecans for a nutty, breakfast-style stack. A short rest gives the batter time to hydrate, while moderate griddle heat keeps the pancakes golden outside and fluffy inside.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Ingredients

  • 0.5 tsp fine sea salt
  • 2 tbsp neutral vegetable oil (plus more for the skillet)
  • 1.5 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp baking powder
  • 0.5 cup pecans (chopped)
  • 1.25 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 medium ripe bananas (mashed)

Instructions

  1. Place the chopped pecans in a dry 12-inch nonstick skillet over medium heat and toast them for 3-4 minutes, stirring often with a heatproof spatula, until they smell nutty and look lightly browned at the edges.
  2. Transfer the toasted pecans to a small bowl and let them cool for at least 5 minutes while you mix the batter, keeping the skillet off the heat so the nuts do not continue to darken.
  3. Whisk the all-purpose flour, baking powder, ground cinnamon, and fine sea salt together in a large mixing bowl for about 30 seconds, until the leavening and spices are evenly distributed.
  4. In a medium mixing bowl, whisk the mashed ripe bananas, unsweetened almond milk, maple syrup, neutral vegetable oil, and vanilla extract for 1 minute, until the banana is mostly smooth with a few small lumps remaining.
  5. Pour the wet banana mixture into the bowl with the dry ingredients and fold with a silicone spatula for 20-30 seconds, just until no dry streaks remain; the batter should be thick and slightly lumpy rather than perfectly smooth.
  6. Fold the toasted pecans into the batter with 4-5 gentle strokes, then let the batter rest at room temperature for 5 minutes so the flour hydrates and the pancakes cook up fluffy.
  7. Wipe the 12-inch nonstick skillet clean if needed, brush it with a thin film of neutral vegetable oil, and heat it over medium heat for 2 minutes; the pan is ready when a drop of water sizzles and evaporates within a few seconds.
  8. Scoop 0.25 cup batter per pancake into the skillet, leaving at least 1 inch between pancakes, and cook over medium heat for 2-3 minutes, until bubbles form across the surface, the edges look set, and the bottoms are golden brown.
  9. Flip each pancake with a thin spatula and cook the second side for 1.5-2 minutes, until golden brown and the centers spring back lightly when touched; the pancakes should be fully set with no wet batter visible at the edges.
  10. Transfer the cooked pancakes to a wire rack set over a rimmed baking sheet and keep them warm in a 200°F oven for up to 15 minutes while you cook the remaining batter.
  11. Lightly oil the skillet between batches as needed and repeat cooking the remaining batter over medium heat, adjusting to medium-low if the pancakes brown before the centers set.
  12. Serve the pancakes warm in stacks, with additional maple syrup or sliced banana if desired, while the edges are tender and the pecans remain crisp.

Nutrition (per serving)

  • Calories: 388
  • Protein: 7 g
  • Fat: 18 g
  • Carbohydrates: 54 g
  • Fiber: 5 g
  • Sugar: 15 g
  • Sodium: 590 mg

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