Vegan Pancakes

Thick, soft and fluffy vegan pancakes. Made with just 4 ingredients, these healthy pancakes are gluten free and sweetened naturally. My go to pancake recipe!

Is majestic too dramatic of a word to describe pancakes?

Because I kinda feel like this stack should have unicorns dancing on top of it.

First of all, happy day after Christmas! I hope you all had the holiest, jolliest day ever. We head back to Ohio tomorrow after a great day of visiting family out of state, so we’ve still got Christmas with the hubs’ family!

While Christmas time is magical and amazing in every way, I always look forward to getting back home and into normal routines. One of my favorite routines? Post workout vegan pancakes!!!! AKA pillows of pancake heaven.

First of all, we’re on the same page as far as pancakes being the absolute queen of breakfast, right? Pancakes are without a doubt my favorite, any time of year. I love creating new healthy versions for pancake recipes, and this is definitely my best so far.

Let’s take a walk down pancake memory lane. Last spring/summer, I was obsessed with protein pancakesberry pancakes, and chickpea flour pancakes. Thick, hearty, and so comforting and delicious. I LOVE all of those recipes! Especially the ones packed with berries and other warm weather fruits. Yuuuum. Spring, are you here yet?! No? Damn.

Then fall hit, and these pumpkin pancakes became my life. For the entire months of September and October, we’re talking every weekend, every breakfast, for awhile. Also oat-based! So thick and chewy.

Finally, on a very special day in November, I discovered banana flour (link to buy my favorite brand is below the recipe!). Well really, my amazing husband discovered banana flour and told me about it, I proceeded to try not to freak out at the concept, then threw it in a crazy decadent banana bread, then in cinnamon rolls, monkey bread, and now into another recipe that blew me away.

Banana flour is a game changer, guys. Because honestly, I don’t see my pancake preference changing again anytime soon. This is my new, tried and true, neutral in flavor, base pancake recipe. Customizable for any flavor add ins, toppings, or occasion.

Thick, fluffy, soft, vegan pancake perfection.

You need very few ingredients for this recipe. Start with my beloved banana flour, then it’s just some stevia, spices if desired – I usually use cinnamon! – ground flaxseed for some nutritional punch, in addition to pumpkin puree and almond milk to bring the batter together. The flax is optional, so the only 4 required ingredients are the banana flour, stevia, almond milk and pumpkin. Super easy!

The pumpkin puree gives these vegan pancakes their awesome soft, fluffy texture. They’re not just for fall, though! You probably won’t detect actual pumpkin flavor, unless you use warming, pumpkin-enhancing spices (cinnamon, ginger, nutmeg).

Mix everything in a bowl and you’re ready to go! The pancake batter will be thick, but it shouldn’t seem dry. Does that make any sense? I hope so. If you notice the batter seems dry, simply add a little more almond milk.

Cook the pancakes on a nonstick griddle for about 8 minutes on each side. This time is up to your preference, though! If you like crispier, more browned pancakes (like my husband), feel free to cook even longer. I tend to like my pancakes softer, almost gooey in the center – so just go with what you like!

Since the pancakes aren’t super sweet on their own, they’re the perfect canvas for sauces and toppings. Once the epic stack is ready, I like to add a healthy chocolate sauce. It’s a simple mix of cocoa powder, almond milk, and some stevia for sweetness. It’s thin in consistency, but you could definitely add some protein powder if you wanted something with a thicker texture. I like that this chocolate sauce is light and has just the perfect amount of chocolate flavor and sweetness, but the fluffy pancakes are still the star.

This recipe brings together what I love about all my other pancake recipes. The thick, fluffy texture from the pumpkin puree, nutrition from flax, all with very few calories for a large stack, thanks to the banana flour. Such a winning combination!

These vegan pancakes are thick, fluffy, soft, and perfect for any flavor or toppings. I’m thinking peanut butter and banana, mixed berry for spring and summer, chocolate, the options are endless! Plus, they are so fast to throw together, while made with healthy, super low calorie ingredients. Perfect for a breakfast that feels special and indulgent but is still really great for you.

Team pancakes forever.

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings, about 6 pancakes


  • Pancake batter:
  • 1 1/2 c banana flour
  • 1 tbsp stevia
  • 1 tbsp ground flaxseed (optional)
  • Spices (optional - I use cinnamon)
  • 1/2 c pumpkin puree
  • 1 c + 1/4 c almond milk
  • Chocolate sauce:
  • 2 tbsp cocoa powder
  • 1 tbsp stevia
  • 3 tbsp almond milk


  1. Heat up a nonstick griddle to high heat.
  2. To make the pancake batter, combine the banana flour, stevia, flaxseed, and spices.
  3. Add the pumpkin puree and almond milk and stir to form thick batter.
  4. I use a 1/3 c measure to spoon the batter onto the pancake griddle - cook for about 8 minutes on each side, or until the outsides are browned and crisp and the inside is cooked to your liking (I like mine slightly gooey in the middle!).
  5. Serve with healthy chocolate sauce (combine ingredients and stir), nut butter, jam, etc.