Eggless Banana Pancakes



– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup almond milk
– 2 tablespoons vegetable oil
– 1 teaspoon pure vanilla extract
– 2 ripe bananas, mashed


1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2. In a separate bowl, whisk together the almond milk, oil, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix until just combined.

4. Gently fold in the mashed banana until combined.

5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. Drop the batter by the 1/4 cupful onto the hot griddle.

7. Cook until the edges of the pancakes are beginning to set and the bubbles that form in the center of the pancake hold their shape, about 2 minutes.

8. Flip and cook until golden brown, about 1 minute.

9. Serve