Dairy-Free, Egg-Free Banana Pancakes For Meal Prep
This is an easy, go-to vegan banana pancake recipe that’s perfect for meal prep or a cozy weekend brunch. As always, change up the ingredients to fit your preferences and dietary needs!
Servings Prep Time
6-8pancakes 5minutes
Cook Time
15minutes
Servings Prep Time
6-8pancakes 5minutes
Cook Time
15minutes
Ingredients
  • 2 bananasripe (1 1/2 mashed, save the rest for slicing!)
  • 1tsp vanilla extract
  • 1TBSP coconut oilmelted (can use butter or veggie oil instead)
  • 1cup milkof your choice (any milk works)
  • 1cup flourof your choice (I used whole wheat) note that coconut flour is not ideal for this recipe
  • 1/4cup old fashioned oats
  • 2tsp baking powder
  • saltjust a pinch
  • 2TBSP chia seedsoptional
  • 1/4cup chocolate chipsoptional
  • 1scoop protein powderoptional!
Instructions
  1. Add the mashed banana, vanilla, oil and milk in a large bowl. Mix until combined. Then add the flour, oats, baking powder, salt, chia seeds and chocolate chips. Add protein powder if using. Mix again until combined.
  2. Heat a skillet over a medium flame and add cooking spray or an oil of your choice. After a few minutes, use a 1/3 measuring cup to add batter to the pan. Top the pancakes with banana slices if using. Flip the pancakes when you start to see bubbles. Should take about 5-7 mins to cook, total.
  3. Make sure to re-grease the pan between batches to avoid sticking.
Recipe Notes

Store pancakes in airtight containers in the fridge. To reheat, either use the stove, toaster oven or microwave. Pancakes will last for up to 4 days.