Vegan Caramelized Banana Pancakes

Posted by in Breakfast, Cooking | 0 comments


















Hello & Happy Saturday!!







Believe or not, I don’t do enough pancakes concepts. (shameful lol)

I’m pretty basic when it comes to breakfast and typically reach for avocado toast. However, there are those weekend brunches where I crave a hint of sweet and find myself reaching for a bite of pancakes! One of the best egg substutitues in pancakes and other various recipes is a banana. That being said, i wanted to create a staple vegan pancake that maximized the banana flavor.. 


and the vegan Caramelized Banana Walnut Pancakes were born!

If you love banana bread, this recipe will be your new bff!


One of my favorite concepts is actually caramelized bananas. It sounds fancy, but it’s really just bananas sliced, cooked on high heat, with a lil sugar! It enriches the banana flavor and they can be thrown on just about anything and everything, especially pancakes!





What’s fab about this recipe is, everything! It’s quick, easy, uses banana instead of egg, affordable, timeless, per for any season, has aesthetic appeal, perf for entertaining, and is non vegan approved!




If you’re searching for that staple vegan pancake recipe to add to your routine, this is it!











Why this recipe rocks: 








Per for any season!

Packes flavor, texture, and aesthetic appeal!

























Yields 10 pancakes

Vegan Caramelized Banana Walnut Pancakes

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 2 Cups All purpose flour
  • 1 tbs coconut sugar
  • 2½ Teaspoons Baking powder
  • ½ Teaspoon Baking soda
  • ½ Teaspoon sea salt
  • 2 Cups almond milk
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 small banana
  • 2 Tablespoons coconut oil
  • 1/2 cup walnuts (topping)
  • Caramelized bananas: 
  • 3/4 cup sliced bananas
  • 2 tbsp sugar cane 


  1. Pancakes: Combine together flour, coconut sugar, baking powder, baking soda, and salt in a mixing bowl. In another bowl combine 2 cups of almond milk, add the apple cider vinegar, whisk to curdle. Allow to sit for a few minutes. 
  2. Now add mashed banana, vanilla extract, and coconut oil to the bowl.  Add the wet to the dry and combine. Mix until just incorporated.
  3. Grease griddle with a tablespoon of oil. Heat griddle over medium heat.Add 1/3 cup of batter for each pancake into griddle, spacing it at least 1" apart. Cook for 2 minutes. Flip & cook other side for another 2 minutes.
  4. Caramelized banana: Sprinkle sugar on the same pan over medium heat, and add the banana slices. Let them cook for a few minutes, then flip. Remove from heat and garnish the pancakes with caramelized bananas, toasted walnuts, and coconut whip.


If you want to maximize the banana walnut flavor you can garnish the pancakes while on the stove with caramelized bananas and walnuts.



1908 cal


67 g


292 g


35 g
Click Here For Full Nutrition, Exchanges, and My Plate Info









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