Recipe: Plant-Based Buttermilk Banana Pancakes

A family-friendly breakfast made with simple, nourishing ingredients. There’s something about the smell of pancakes wafting through the kitchen that makes mornings feel extra special, especially when little hands are helping mix the batter. These Plant-Based Banana Pancakes are naturally sweet, fluffy, and packed with wholesome goodness, making them the perfect weekend treat for the whole family.

With just a few pantry staples, they're quick to whip up and completely free from dairy and eggs, but you’d never know it. Serve them with fresh fruit, a drizzle of maple syrup, or even a dollop of your favorite plant-based yoghurt.


Ingredients:
2 ripe bananas (mashed)
1 cup oat milk (or any plant-based milk)
1 tsp apple cider vinegar (helps make them extra fluffy)
1 cup plain flour (or wholemeal for extra fibre)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Pinch of salt
1 tbsp maple syrup (optional for extra sweetness)
Coconut oil (for cooking)


Method:
- In a small bowl, mix oat milk and apple cider vinegar — set aside for a few minutes to create a vegan 'buttermilk'.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Add mashed bananas, maple syrup, and vegan buttermilk to the dry ingredients. Gently fold until combined — don’t overmix!
- Heat a non-stick pan with a little coconut oil over medium heat.
- Scoop ¼ cup of batter onto the pan. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
- Serve warm with fresh fruit, nut butter, or a drizzle of maple syrup.


These pancakes are kid-approved, freezer-friendly, and naturally sweetened, perfect for slow weekend mornings or batch-prepping for the week ahead.