For me, absolutely nothing beats a giant stack of pancakes on a Sunday morning; it’s the perfect weekend breakfast! When I was little my parents used to cook them for me all the time, so naturally it was one of the first things I learnt how to cook, and as I grew up, Delia Smith’s pancake recipe became a staple in my cooking repertoire. When I became vegan it was practically the first thing I realised I wasn’t going to be able to eat anymore, so I made it my mission to find (or create) the perfect vegan pancake recipe!




Over the years we’ve tried a whole bunch of recipes but nothing quite came close to what we were after. We started creating our own pancake recipe using mashed banana which seems to work as an amazing binder and alternative to egg, whilst also giving the pancakes a beautiful sweetness. After multiple experiments using different ingredient combinations, we think we’ve finally nailed it.



This recipe is super simple as it only has five ingredients, and the batter can be made in under 5 minutes. It’s also a brilliant way to use up any over ripe bananas, since you are mashing the bananas into the recipe, so no one will be able to tell! In fact, if you have a sweet tooth like us, it’s better to use the over-ripened bananas since they sweeten as they age.



Serve these up for friends at the weekends or for a little mid-week pick me up, and top them with your favourite toppings. We went for a Middle Eastern inspired flavour combo using figs, vegan caramel, pomegranate seeds and a cardamom infused vegan creme fraiche. We used Oatly’s Creamy Oat Fraiche and mixed it with ground cardamom. This is perfect if you’re looking for something a little more decadent, but these pancakes taste completely delicious on their own with just a drizzle of maple syrup.



author: lovely jubley







  • 1 cup of mashed banana

  • 1/2 cup of almond milk

  • 1 cup of plain flour 

  • 1 tsp baking powder

  • 1/2 tsp bicarbonate of soda



  • caramel sauce

  • ground cardamom mixed with Oatly creamy oat fraiche

  • figs

  • pomegranate seeds



  1. Put the mashed banana into a mixing bowl and add the almond milk, then mix it all together until combined

  2. Then add in the rest of the ingredients (plain flour, bicarbonate of soda & baking powder) and whisk together until a smooth batter has formed

  3. Heat some dairy free butter or oil of your choice in a non-stick pan on a medium heat. Then, using a 1/4 cup measure, scoop the batter from the bowl and pour into the pan

  4. Cook for roughly 1 and a half minutes until the batter is bubbling, then flip and cook for a further 30 seconds

  5. Serve with your favourite toppings or with our suggested toppings of figs, vegan caramel sauce, ground cardamom mixed with Oatly creamy oat fraiche  & pomegranate seeds


If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.



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Photograph of Freya and Charlie, the blog authors.


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