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Vegan Plantain Pancakes with maple syrup

Vegan Plantain Pancakes

If you love bananas, these pancakes are for you! The vegan banana pancakes are topped with caramelized plantains and banana ice cream. There's some triple banana action going on! 
Course Breakfast
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 stacks à 3 pancakes
Calories 566kcal
Author Bianca Haun | Elephantastic Vegan


Ingredients for the pancakes

  • 1 very ripe banana
  • 3/4 cup unsweetened plant-based milk e.g. rice milk
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon coconut oil + more for spraying the pan
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder

Ingredients for the toppings

  • 1 very ripe plantain
  • 2 teaspoons coconut oil
  • 1/2 teaspoon brown sugar or coconut sugar
  • 1 banana (peeled, in chunks, frozen overnight)
  • 1 teaspoon maple syrup


  • In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, vanilla extract, and coconut oil. Give it a quick whisk. Add in the flour and baking powder. Whisk until incorporated. Let the batter sit for a few minutes.
  • For the caramelized plantain, peel and cut the plantain in thin strips lengthwise (about 4-5). Heat the coconut oil in a large pan, add the plantains and sprinkle with the brown sugar. Fry on both sides until golden brown. Then transfer them to a kitchen paper to remove excess oil. Set aside.
  • Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6 pancakes out of the batter.
  • For the banana ice cream, add the frozen and peeled banana chunks in a food processor and chop until creamy. 
  • Stack the pancakes, top them with the caramelized plantains, add a scoop of banana ice cream and drizzle with maple syrup. Enjoy! 


*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.


Calories: 566kcal | Carbohydrates: 119g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Sodium: 43mg | Potassium: 1238mg | Fiber: 6g | Sugar: 37g | Vitamin A: 1085IU | Vitamin C: 26.7mg | Calcium: 148mg | Iron: 4mg