Light, fluffy and melt-in-your-mouth tender, these dairy free banana pancakes are a delicious way to start the day! Super easy to make, you’ll never guess they’re made entirely with whole wheat flour. Healthy and freezer friendly, they’re also egg free, soy free and vegan. Optional add-ins and topping ideas included in the post.

These dreamy dairy free banana pancakes?

They are EVERYTHING you want a good pancake to be. 

• Light and fluffy.
• Melt-in-your-mouth tender.
• Filled with just the right amount of warm cinnamon + vanilla.
• And not overly sweet (because, toppings). 

Added bonus? They use up a good amount of overripe bananas. 

{Anyone else have a wee bit of a problem with letting bananas sit on the counter for far far too long???}

ANYWAY. They’re also make ahead and freezer friendly. Because let’s be real. Mornings are complicated enough and we need easy options for busy days. 

So bust out a batch (or double batch!) on the weekend and then enjoy throughout the week. 

Mornings have never looked better.

How To Make Dairy Free Banana Pancakes

So, let’s chat about how these easy pancakes go down:

Whisk dry ingredients. First up, we’ll mix together some flour, baking powder, baking soda and cinnamon in a large bowl. 

Combine wet ingredients. Next, we’ll add plenty of mashed banana, almond milk, oil, maple syrup and vanilla to a bowl and give it all a good stir. 

Mix em’ together. We’ll add the wet ingredients to the bowl with the dry and then mix until just combined. 

Cook until golden. Finally, we’ll scoop some of our batter into a heated skillet or griddle and cook until nice and golden brown.

And then, we dig in. With all our favorite toppings but of course.

Tips & Tricks

1. First things first. Let’s talk about measuring out your flour. Fluff the flour in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup straight into the bag, you’ll likely use too much.
2. Along those lines, if you don’t have white whole wheat flour on hand, you can use all purpose flour instead.
3. You’ll need about 3 small to medium overripe bananas to give you the ¾ cup mashed.
4. Additionally, be sure to measure out your mashed banana in a dry measuring cup – it won’t level off correctly in a liquid one.
5. When cooking the pancakes, start with your skillet on medium / medium-low and then turn it down over time all the way to low (i.e. after a batch or two). This will help prevent the pancakes from cooking too quickly on the outside and burning.
6. Keep in mind that the cook time may vary depending on how big your skillet / griddle is.

Add-Ins / Serving Ideas

Craving something a little different? Try stirring some fresh blueberries, chocolate chips or walnuts into the pancake batter.

You’ll want about ½ to 1 cup of add-ins – I usually go with the higher amount for fruit and the lower amount for chocolate / nuts. But adjust to you!

Now, let’s talk serving. Here are a few of my favorites:

• peanut butter (or nut butter of choice)
• maple syrup
• fresh fruit or sliced banana
• chia jam
• dairy free yogurt or whipped coconut cream
• dairy free butter
• chopped raw nuts

How To Store

Fridge: Let the pancakes cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 4 days. 

When ready to enjoy, reheat briefly in the microwave. For reference, I usually reheat two pancakes at a time and it takes about 40 to 45 seconds to warm them up.

Freezer: Let the pancakes cool completely, then transfer to an airtight container. They’ll keep in the freezer for up to 3 months.

When ready to enjoy, let the pancakes thaw overnight in the fridge then rewarm in the microwave before serving.

Additional Dairy Free Breakfast Recipes:

• Dairy Free Oat Milk Pancakes
• Almond Milk Pancakes
• Classic Dairy Free Waffles
• Dairy Free Breakfast Casserole
• Dairy Free Overnight Oats (8 Ways!)
• Dairy Free French Toast Casserole

Did you make this recipe? Rate and review it down below! I’d love to hear from you.