35+ Irresistible Dairy-Free Banana Pancake Recipes You Need to Try

Banana pancakes are a beloved breakfast treat, known for their rich flavor, fluffy texture, and the natural sweetness that comes from ripe bananas.

But what if you need a dairy-free version? Luckily, there’s no shortage of ways to make banana pancakes without dairy while still keeping the taste amazing!

In this blog, we’ve gathered 35+ dairy-free banana pancake recipes that range from classic versions to unique variations filled with nutritious ingredients.

Whether you’re lactose intolerant, following a dairy-free lifestyle, or simply looking to try something new, these pancake recipes are perfect for a wholesome breakfast.

From banana oat pancakes to chocolate chip variations, these recipes will satisfy your cravings and keep you feeling energized all morning long.

35+ Irresistible Dairy-Free Banana Pancake Recipes You Need to Try

Dairy-free banana pancakes are an easy, delicious, and nutritious way to start your day, and with 35+ recipes to choose from, you’ll never run out of delicious options.

Whether you’re craving something classic, fruity, or a bit more indulgent, there’s a dairy-free banana pancake recipe to suit every taste.

These recipes are not only dairy-free but also offer a variety of additional health benefits, such as increased fiber, protein, and healthy fats.

So, next time you’re looking for a breakfast option that’s both satisfying and dairy-free, try one of these creative and mouth-watering banana pancake recipes!

Fluffy Dairy-Free Banana Pancakes

These Fluffy Dairy-Free Banana Pancakes are perfect for a weekend brunch. Made with simple ingredients like ripe bananas, almond milk, and a dash of vanilla, these pancakes are light, airy, and packed with natural sweetness. Ideal for anyone following a dairy-free diet, they’re easy to make and guaranteed to satisfy your breakfast cravings.

Ingredients

• 2 ripe bananas, mashed
• 1 ½ cups almond milk (or any plant-based milk)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• 1/4 teaspoon salt
• Coconut oil or olive oil for greasing

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, mash the bananas until smooth, then add the almond milk, vanilla extract, and maple syrup if using. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Serve with your favorite dairy-free toppings like fresh fruit, syrup, or nut butter.

These fluffy dairy-free banana pancakes are a delicious and nutritious way to start your day. The natural sweetness from the bananas eliminates the need for refined sugars, while the almond milk keeps the pancakes light and fluffy. Whether served with a drizzle of maple syrup or a dollop of dairy-free yogurt, these pancakes are sure to become a family favorite. Plus, they’re quick and easy to make, so you can enjoy a homemade breakfast without much fuss.

Banana Oatmeal Pancakes (Dairy-Free)

Banana Oatmeal Pancakes are a wholesome twist on traditional pancakes. Made with oats and bananas, these pancakes are naturally dairy-free and provide a hearty, fiber-packed breakfast. The bananas add a subtle sweetness while the oats offer a satisfying texture, making these pancakes both nutritious and delicious.

Ingredients

• 1 ripe banana, mashed
• 1 cup rolled oats
• ¾ cup almond milk (or your preferred dairy-free milk)
• 1 egg (or egg replacer for vegan option)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• 1 teaspoon baking powder
• Pinch of salt
• Coconut oil for cooking

Instructions

1. In a blender or food processor, pulse the rolled oats until they form a flour-like consistency.
2. In a large bowl, combine the oat flour, baking powder, cinnamon, and salt.
3. In a separate bowl, mix the mashed banana, almond milk, egg, vanilla extract, and maple syrup.
4. Pour the wet ingredients into the dry mixture and stir until combined. If the batter is too thick, add a little more almond milk to reach your desired consistency.
5. Heat a skillet over medium heat and lightly grease with coconut oil.
6. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on top, then flip and cook for another minute or two.
7. Serve with fresh fruit, extra maple syrup, or your favorite dairy-free toppings.

Banana Oatmeal Pancakes are a fantastic dairy-free breakfast option, offering a filling and wholesome start to your day. The oatmeal base makes these pancakes a bit heartier and richer in fiber compared to regular pancakes. The combination of oats and bananas not only boosts the flavor but also makes these pancakes more satisfying and nourishing. They’re perfect for those looking for a healthier alternative that still satisfies their pancake cravings!

Vegan Banana Pancakes with Almond Butter

Vegan Banana Pancakes with Almond Butter are the ultimate dairy-free treat that’s as indulgent as it is nutritious. These pancakes are naturally sweetened with ripe bananas and paired with almond butter for a creamy, nutty twist. A great option for a vegan or dairy-free breakfast, these pancakes are simple to prepare and absolutely delicious.

Ingredients

• 2 ripe bananas, mashed
• 1 ¼ cups almond milk (or any plant-based milk)
• 1 ½ cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• ¼ cup almond butter
• Coconut oil for cooking

Instructions

1. In a large bowl, combine the whole wheat flour, baking powder, cinnamon, and a pinch of salt.
2. In a separate bowl, mix together the mashed bananas, almond milk, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and grease lightly with coconut oil.
5. For each pancake, spoon ¼ cup of batter onto the skillet. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes or until golden brown.
6. Serve with a drizzle of almond butter and extra maple syrup, or top with fresh fruit for added flavor.

These Vegan Banana Pancakes with Almond Butter are the perfect combination of flavor and nourishment. The creamy almond butter adds a rich, nutty flavor that complements the natural sweetness of the banana. These pancakes are ideal for anyone following a vegan or dairy-free lifestyle, as they are free from both dairy and eggs. With their light texture and satisfying taste, they make for a great breakfast or brunch option that the whole family can enjoy!

Cinnamon Banana Pancakes (Dairy-Free)

These Cinnamon Banana Pancakes are the perfect blend of sweet and spicy, offering a warm, comforting breakfast experience. With the richness of ripe bananas and the warmth of cinnamon, these dairy-free pancakes are incredibly flavorful and easy to make. A great option for those who love a cozy, aromatic morning meal, these pancakes pair wonderfully with fresh fruit or a drizzle of syrup.

Ingredients

• 2 ripe bananas, mashed
• 1 ½ cups oat flour (or regular all-purpose flour)
• 1 teaspoon cinnamon
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 cup almond milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional)
• Pinch of salt
• Coconut oil for cooking

Instructions

1. In a bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mix together the mashed bananas, almond milk, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be thick but pourable; if it’s too thick, add a bit more almond milk.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Serve with fresh fruit, maple syrup, or your favorite toppings.

These Cinnamon Banana Pancakes are an absolute treat for breakfast lovers. The combination of sweet bananas and aromatic cinnamon creates a warming, comforting flavor that’s perfect for chilly mornings or lazy weekends. The oat flour adds a lovely, wholesome texture, making these pancakes both filling and nutritious. Whether you enjoy them plain or topped with your favorite dairy-free fixings, they’ll quickly become a beloved staple in your breakfast rotation.

Banana Coconut Pancakes (Dairy-Free)

Banana Coconut Pancakes are a tropical twist on the classic pancake recipe. The sweet, creamy texture of bananas combined with the nutty flavor of coconut makes these dairy-free pancakes incredibly flavorful and satisfying. With both shredded coconut and coconut milk, these pancakes deliver a rich and decadent taste that’s perfect for brunch or a special breakfast treat.

Ingredients

• 2 ripe bananas, mashed
• 1 cup coconut flour
• 1 cup coconut milk (or any plant-based milk)
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• ½ cup shredded coconut (unsweetened)
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the coconut flour, baking powder, and shredded coconut.
2. In a separate bowl, mash the bananas, then add the coconut milk, vanilla extract, and maple syrup. Stir well to combine.
3. Pour the wet ingredients into the dry ingredients and stir until fully incorporated. If the batter is too thick, add a little more coconut milk to reach a pancake batter consistency.
4. Heat a skillet over medium heat and grease with coconut oil.
5. Spoon ¼ cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, until bubbles form, then flip and cook for another minute or two until golden brown.
6. Serve with extra shredded coconut, fresh tropical fruits, or a drizzle of maple syrup.

Banana Coconut Pancakes are the perfect combination of tropical flavors that will transport you to a sunny beach with every bite. The natural sweetness from the bananas and the richness of the coconut creates a decadent yet healthy breakfast. These pancakes are perfect for anyone following a dairy-free diet but still craving something indulgent. They’re sure to impress at your next brunch gathering or simply as a satisfying start to your day.

Banana Almond Flour Pancakes (Dairy-Free)

Banana Almond Flour Pancakes offer a grain-free, gluten-free alternative to traditional pancakes. The almond flour provides a nutty, slightly sweet flavor that complements the natural sweetness of the bananas. These dairy-free pancakes are rich in protein and healthy fats, making them a filling and nutritious option for breakfast. Simple to make and delicious to eat, they’re the perfect choice for those avoiding grains or gluten.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond flour
• 2 large eggs (or flax eggs for vegan option)
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup almond milk (or your preferred plant-based milk)
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, combine the mashed bananas, eggs (or flax eggs), almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is well combined. If the batter is too thick, add a little more almond milk to loosen it.
4. Heat a skillet over medium heat and grease with coconut oil.
5. For each pancake, pour about ¼ cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with fresh berries, a drizzle of honey or maple syrup, or a sprinkle of cinnamon.

These Banana Almond Flour Pancakes are a perfect breakfast option for those looking for a dairy-free, grain-free, and gluten-free alternative. The almond flour not only gives the pancakes a lovely nutty flavor but also helps to make them filling and packed with nutrients. The combination of bananas and almond flour creates a satisfying texture and taste that everyone can enjoy, whether following a special diet or not. Enjoy these pancakes with your favorite toppings, and you’ve got a wholesome and delicious start to your day.

Banana Chia Pancakes (Dairy-Free)

Banana Chia Pancakes are a delicious, nutritious twist on the classic pancake. The chia seeds add a nice crunch and are packed with omega-3s, while the bananas provide natural sweetness. These pancakes are dairy-free, gluten-free, and full of fiber, making them a great choice for a healthy breakfast or brunch. The chia seeds also help bind the batter, making these pancakes light and fluffy.

Ingredients

• 2 ripe bananas, mashed
• 1 ½ cups almond milk (or other dairy-free milk)
• 1 cup whole wheat flour (or gluten-free flour for a GF option)
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• Pinch of salt
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, chia seeds, cinnamon, and salt.
2. In a separate bowl, mash the bananas and add the almond milk, maple syrup, and vanilla extract. Stir to combine.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. Pour about ¼ cup of pancake batter onto the skillet. Cook until bubbles form on the top, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with fresh fruit, a drizzle of maple syrup, or a sprinkle of additional chia seeds.

Banana Chia Pancakes are a wonderful, nutrient-packed breakfast choice. The chia seeds add not only texture but also a boost of fiber, antioxidants, and healthy fats. The natural sweetness of the bananas makes these pancakes satisfying without needing refined sugar, while the almond milk keeps them dairy-free. These pancakes are perfect for anyone looking to start their day with a wholesome, energy-boosting meal that will keep you full and satisfied.

Banana Pumpkin Pancakes (Dairy-Free)

Banana Pumpkin Pancakes are a perfect fall-inspired breakfast treat that combines the flavors of ripe bananas with the warm, spicy taste of pumpkin. These dairy-free pancakes are soft, fluffy, and packed with nutrients, making them an excellent way to enjoy the season’s best produce. The addition of pumpkin adds a rich texture and enhances the natural sweetness of the bananas, creating a cozy and filling breakfast option.

Ingredients

• 1 ripe banana, mashed
• ½ cup canned pumpkin puree
• 1 ½ cups almond milk (or other plant-based milk)
• 1 ½ cups whole wheat flour
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, mash the banana and mix with the pumpkin puree, almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add a little more almond milk.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another minute or two, or until golden brown.
6. Serve with a dusting of cinnamon, fresh fruit, or extra maple syrup.

Banana Pumpkin Pancakes are a delightful and hearty breakfast option, especially when you want to embrace the flavors of fall. The combination of pumpkin and banana provides a rich, satisfying flavor profile, while the pumpkin pie spice adds warmth and depth. These dairy-free pancakes are perfect for anyone looking for a cozy, nutritious meal that’s also easy to prepare. Whether enjoyed on a crisp autumn morning or any time of year, they will surely become a family favorite.

Banana Almond Butter Pancakes (Dairy-Free)

Banana Almond Butter Pancakes are a rich and indulgent breakfast choice. The combination of bananas and almond butter creates a nutty, creamy texture that makes these dairy-free pancakes extra satisfying. With a touch of maple syrup and vanilla, these pancakes offer a sweet, comforting meal that’s both delicious and nutritious, perfect for starting your day or as a weekend brunch treat.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond flour
• 2 large eggs (or flax eggs for a vegan option)
• ½ cup almond butter
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Coconut oil for cooking

Instructions

1. In a large bowl, combine the almond flour, baking powder, and salt.
2. In another bowl, whisk the mashed bananas, almond butter, eggs (or flax eggs), maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add a little water or almond milk to reach your desired consistency.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with extra almond butter, fresh fruit, or a drizzle of maple syrup.

Banana Almond Butter Pancakes are a deliciously creamy and nutty breakfast option that’s both dairy-free and incredibly satisfying. The almond butter enhances the texture and flavor, making these pancakes feel rich and indulgent, while the bananas add natural sweetness. These pancakes are perfect for those seeking a nutritious, protein-packed breakfast that’s free from dairy and full of healthy fats. They’re ideal for starting your day on a nourishing note, whether served as a leisurely weekend brunch or a quick weekday breakfast.

Banana Blueberry Pancakes (Dairy-Free)

Banana Blueberry Pancakes combine the natural sweetness of ripe bananas with the burst of tart blueberries for a refreshing, fruit-packed breakfast. These dairy-free pancakes are easy to make and provide a burst of flavor in every bite. The combination of fresh fruit and whole grains makes this recipe a healthy yet indulgent option for your morning routine.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond milk (or any dairy-free milk)
• 1 ½ cups whole wheat flour (or gluten-free flour for a gluten-free option)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries (or frozen)
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the bananas, then add the almond milk, vanilla extract, and maple syrup. Stir until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick but pourable.
4. Gently fold in the blueberries, being careful not to crush them.
5. Heat a skillet over medium heat and lightly grease with coconut oil.
6. Spoon ¼ cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with more fresh blueberries, maple syrup, or your favorite toppings.

Banana Blueberry Pancakes are a fresh and fruity twist on the classic pancake recipe. The sweet bananas and juicy blueberries create a perfect harmony of flavors, making these pancakes a satisfying and nutrient-packed choice for breakfast. They are naturally sweet, so they don’t require much added sugar, and they are filled with vitamins, fiber, and antioxidants. Perfect for a weekend breakfast or any day of the week, these pancakes are a crowd-pleasing dairy-free option that will keep you full and energized.

Banana Chocolate Chip Pancakes (Dairy-Free)

Banana Chocolate Chip Pancakes are a delicious treat that combines the natural sweetness of bananas with the indulgence of dairy-free chocolate chips. These pancakes are soft, fluffy, and perfect for anyone craving a sweeter breakfast or dessert. They’re made with simple ingredients and are easy to customize, making them an irresistible, dairy-free option that will satisfy your sweet tooth.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond milk (or other dairy-free milk)
• 1 ½ cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup dairy-free chocolate chips
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, mash the bananas and add the almond milk, vanilla extract, and maple syrup. Stir until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick and a little lumpy.
4. Gently fold in the chocolate chips.
5. Heat a skillet over medium heat and lightly grease with coconut oil.
6. For each pancake, pour about ¼ cup of batter onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with extra chocolate chips, banana slices, or a drizzle of syrup.

Banana Chocolate Chip Pancakes are a sweet and satisfying dairy-free breakfast treat that combines the best of both worlds: the natural sweetness of bananas and the rich, melty goodness of chocolate. These pancakes are perfect for anyone who wants a dessert-like breakfast without the dairy. They’re easy to make, customizable, and sure to be loved by both kids and adults. Whether enjoyed as a special weekend breakfast or a weekday indulgence, they’re a fun, delicious way to start your day.

Banana Oatmeal Pancakes (Dairy-Free)

Banana Oatmeal Pancakes are a wholesome, hearty breakfast option packed with fiber and nutrients. The combination of bananas and oats creates a naturally sweet, filling pancake that’s perfect for those seeking a nutritious yet indulgent start to their day. These pancakes are dairy-free and easy to make, offering a satisfying meal that will keep you full longer.

Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats (or oat flour)
• 1 ½ cups almond milk (or other dairy-free milk)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• Pinch of salt
• Coconut oil for cooking

Instructions

1. In a blender or food processor, blend the rolled oats until they reach a fine flour-like consistency.
2. In a large bowl, combine the oat flour, baking powder, cinnamon, and salt.
3. In a separate bowl, mash the bananas, then add the almond milk, maple syrup, and vanilla extract. Stir well to combine.
4. Pour the wet ingredients into the dry ingredients and stir until smooth. The batter should be thick but pourable.
5. Heat a skillet over medium heat and lightly grease with coconut oil.
6. Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook for 1-2 minutes on the other side, or until golden brown.
7. Serve with your favorite toppings, such as fresh fruit, nuts, or a drizzle of maple syrup.

Banana Oatmeal Pancakes are a filling, nutritious breakfast choice that combines the natural sweetness of bananas with the heartiness of oats. These pancakes are perfect for those who need a satisfying meal to start their day. The oats provide a good source of fiber, while the bananas add a natural sweetness that eliminates the need for refined sugars. With the addition of cinnamon and vanilla, these pancakes are flavorful and comforting. They are an ideal dairy-free option for anyone seeking a wholesome breakfast that’s both healthy and delicious.

Banana Coconut Pancakes (Dairy-Free)

Banana Coconut Pancakes are a tropical-inspired breakfast treat that combines the natural sweetness of bananas with the creamy, nutty flavor of coconut. These dairy-free pancakes are light, fluffy, and packed with flavor, making them the perfect choice for anyone craving a sweet and exotic morning meal. With the addition of shredded coconut, they offer a wonderful texture and a hint of island flair.

Ingredients

• 2 ripe bananas, mashed
• 1 cup coconut milk (or any dairy-free milk)
• 1 ½ cups all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup shredded coconut (unsweetened)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, mash the bananas and add the coconut milk, maple syrup, and vanilla extract. Stir until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Serve with extra shredded coconut, fresh fruit, or a drizzle of maple syrup.

Banana Coconut Pancakes are a delicious and tropical dairy-free option that combines the rich flavor of bananas with the natural sweetness of coconut. The shredded coconut adds texture and depth to the pancakes, while the coconut milk keeps the batter creamy and smooth. These pancakes are not only a delightful breakfast but also a fun way to bring a taste of the tropics to your morning routine. Whether you enjoy them as a special weekend treat or a regular part of your breakfast repertoire, these pancakes are sure to satisfy your cravings.

Banana Cinnamon Pancakes (Dairy-Free)

Banana Cinnamon Pancakes offer a warm and comforting flavor profile, combining the sweetness of ripe bananas with the cozy spice of cinnamon. These dairy-free pancakes are soft, fluffy, and full of flavor, making them perfect for a chilly morning or as a sweet indulgence any time of year. With just a few simple ingredients, these pancakes are easy to make and will have your kitchen smelling amazing.

Ingredients

• 2 ripe bananas, mashed
• 1 ½ cups almond milk (or any dairy-free milk)
• 1 ½ cups all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, cinnamon, baking powder, and salt.
2. In another bowl, mash the bananas and add the almond milk, vanilla extract, and maple syrup. Stir until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with a dusting of cinnamon, fresh fruit, or maple syrup.

Banana Cinnamon Pancakes are the perfect comfort food for those who love the combination of banana and spice. The addition of cinnamon gives these pancakes a warm, cozy flavor that pairs beautifully with the sweetness of the bananas. These pancakes are easy to prepare, making them a great choice for a quick and satisfying breakfast. Whether served on a lazy weekend morning or as a weekday treat, these dairy-free pancakes will fill your home with the irresistible aroma of cinnamon and bananas.

Banana Almond Pancakes (Dairy-Free)

Banana Almond Pancakes are a wholesome and satisfying breakfast choice. The creamy texture of ripe bananas is complemented by the rich, nutty flavor of almonds. These dairy-free pancakes are fluffy, packed with protein and healthy fats, and are perfect for anyone looking for a nutrient-dense meal to kickstart their day. They’re a great option for a weekend brunch or a nutritious weekday breakfast.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond flour
• 1 ½ cups almond milk (or any dairy-free milk)
• 2 eggs (or flax eggs for a vegan option)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, mash the bananas and add the almond milk, eggs (or flax eggs), vanilla extract, and maple syrup. Stir until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. For each pancake, pour about ¼ cup of batter onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Serve with extra sliced bananas, almond butter, or a drizzle of maple syrup.

Banana Almond Pancakes are a perfect balance of natural sweetness and nutty flavor. The almond flour provides a rich texture and extra protein, while the bananas keep the pancakes moist and flavorful. These pancakes are a great choice for anyone looking for a dairy-free breakfast that’s both nutritious and delicious. Whether you enjoy them with extra almond butter for added richness or fresh fruit for a lighter touch, these pancakes are sure to become a favorite in your breakfast rotation.

Banana Chia Pancakes (Dairy-Free)

Banana Chia Pancakes offer a delightful combination of flavors with the natural sweetness of bananas and the crunchy texture of chia seeds. Packed with healthy fats, fiber, and antioxidants, these dairy-free pancakes are a nutritious and filling way to start your day. The chia seeds help thicken the batter while adding an extra nutritional boost, making these pancakes not only delicious but also beneficial for your health.

Ingredients

• 2 ripe bananas, mashed
• 1 ½ cups oat flour (or gluten-free flour)
• 1 cup almond milk (or any dairy-free milk)
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 tablespoon maple syrup
• ¼ teaspoon salt
• Coconut oil for cooking

Instructions

1. In a bowl, mix the oat flour, cinnamon, baking powder, and salt.
2. In a separate bowl, mash the bananas and add the almond milk, vanilla extract, and maple syrup. Stir until combined.
3. Add chia seeds to the wet ingredients, stirring to ensure they are evenly distributed. Let the mixture sit for a few minutes to allow the chia seeds to expand.
4. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
5. Heat a skillet over medium heat and grease with coconut oil.
6. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear, then flip and cook for another 1-2 minutes, until golden brown.
7. Serve with fresh fruit, extra maple syrup, or a sprinkle of chia seeds.

Banana Chia Pancakes are a nutritious and filling breakfast option that combines the best of both worlds: the sweetness of ripe bananas and the health benefits of chia seeds. These pancakes are naturally sweetened, so you don’t need a lot of added sugar, and they’re packed with fiber and omega-3s. Perfect for anyone seeking a dairy-free, health-conscious breakfast, these pancakes are a great way to start the day on a nutritious note. Whether served plain or topped with fruit, they make for a hearty and wholesome morning meal.

Banana Walnut Pancakes (Dairy-Free)

Banana Walnut Pancakes are a wholesome, hearty breakfast choice that combines the sweetness of bananas with the crunch of walnuts. These dairy-free pancakes are filled with healthy fats, protein, and fiber, making them a satisfying option for a filling breakfast. The walnuts provide a great texture contrast, while the bananas keep the pancakes soft and naturally sweet.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond milk (or any dairy-free milk)
• 1 ½ cups whole wheat flour (or gluten-free flour)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, mash the bananas and add the almond milk, maple syrup, and vanilla extract. Stir to combine.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the chopped walnuts.
5. Heat a skillet over medium heat and grease with coconut oil.
6. Spoon ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles appear, then flip and cook for another 1-2 minutes, until golden brown.
7. Serve with more chopped walnuts, fresh banana slices, or a drizzle of maple syrup.

Banana Walnut Pancakes are a delicious and nutritious breakfast choice that brings together the rich, creamy flavor of bananas with the nutty crunch of walnuts. These pancakes are naturally sweetened with ripe bananas, so they require little added sugar, and the walnuts provide a healthy dose of omega-3s and protein. They are perfect for a hearty breakfast that will keep you full and satisfied throughout the morning. Whether you serve them for a special occasion or a regular breakfast, these dairy-free pancakes are sure to become a favorite.

Banana Pumpkin Pancakes (Dairy-Free)

Banana Pumpkin Pancakes are a fall-inspired breakfast that combines the rich flavors of bananas and pumpkin in a dairy-free, fluffy pancake. These pancakes are naturally sweetened and full of seasonal spices like cinnamon and nutmeg, making them perfect for a cozy morning or a festive holiday breakfast. Packed with vitamins and fiber, they are a healthy and comforting way to enjoy a dairy-free meal.

Ingredients

• 1 ripe banana, mashed
• ½ cup canned pumpkin puree
• 1 cup almond milk (or any dairy-free milk)
• 1 ½ cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• ¼ teaspoon salt
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mash the banana and add the pumpkin puree, almond milk, maple syrup, and vanilla extract. Stir until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with a sprinkle of cinnamon, a drizzle of maple syrup, or a dollop of dairy-free whipped cream.

Banana Pumpkin Pancakes are a warm, comforting breakfast option perfect for fall or any time of year. The blend of banana and pumpkin creates a naturally sweet, creamy texture, while the cinnamon and nutmeg add a cozy spice to the pancakes. These dairy-free pancakes are a great way to enjoy a seasonal treat without the dairy, and they are packed with vitamins and fiber, making them a nutritious way to start your day. Whether served as a holiday breakfast or a regular weekend treat, they are sure to impress and satisfy.

Banana Oatmeal Pancakes (Dairy-Free)

Banana Oatmeal Pancakes combine the natural sweetness of ripe bananas with the hearty, wholesome flavor of oats. These dairy-free pancakes are packed with fiber and protein, making them a great choice for a filling and nutritious breakfast. The oats help create a satisfying texture while keeping the pancakes fluffy, making this a perfect option for those looking for a hearty, dairy-free start to their day.

Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats (gluten-free if needed)
• 1 ½ cups almond milk (or any dairy-free milk)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• ¼ teaspoon salt
• Coconut oil for cooking

Instructions

1. In a blender, combine the oats and almond milk, blending until smooth and creamy.
2. Add the mashed bananas, vanilla extract, maple syrup, cinnamon, baking powder, and salt. Blend again until fully combined.
3. Let the batter sit for a few minutes to allow the oats to absorb the liquid and thicken.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with fresh fruit, a drizzle of maple syrup, or a dollop of almond butter.

Banana Oatmeal Pancakes are a nutritious and satisfying dairy-free breakfast option. The combination of oats and bananas creates a naturally sweet and hearty pancake that will keep you feeling full for hours. These pancakes are easy to make, full of fiber, and can be customized with your favorite toppings like fresh fruit or nut butter. Whether you’re looking for a quick weekday breakfast or a more indulgent weekend treat, these pancakes are sure to be a hit.

Banana Chocolate Chip Pancakes (Dairy-Free)

Banana Chocolate Chip Pancakes are a delicious twist on classic pancakes, combining the natural sweetness of bananas with rich dairy-free chocolate chips. These pancakes are light, fluffy, and packed with flavor, making them a perfect breakfast or brunch treat. With the gooey, melty chocolate chips and the soft texture of the bananas, these pancakes are sure to satisfy your sweet tooth while remaining dairy-free.

Ingredients

• 2 ripe bananas, mashed
• 1 cup almond milk (or any dairy-free milk)
• 1 ½ cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• ½ cup dairy-free chocolate chips
• Coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, mash the bananas and add the almond milk, maple syrup, and vanilla extract. Stir until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with extra chocolate chips, sliced bananas, or a drizzle of maple syrup.

Banana Chocolate Chip Pancakes are the perfect combination of indulgent sweetness and healthy ingredients. The bananas provide natural sweetness and moisture, while the dairy-free chocolate chips add a decadent touch. These pancakes are sure to be a hit with both kids and adults alike, offering a satisfying treat without the dairy. Whether you’re serving them for a special occasion or as a regular breakfast, these pancakes will bring joy to your morning.

Banana Almond Butter Pancakes (Dairy-Free)

Banana Almond Butter Pancakes are a rich and creamy dairy-free breakfast option. The creamy almond butter adds a nutty richness that perfectly complements the sweetness of the ripe bananas. These pancakes are filled with healthy fats, protein, and fiber, making them not only delicious but also nourishing. They are perfect for a satisfying breakfast that keeps you full and energized throughout the day.

Ingredients

• 2 ripe bananas, mashed
• 2 tablespoons almond butter
• 1 cup almond milk (or any dairy-free milk)
• 1 ½ cups whole wheat flour (or gluten-free flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• Coconut oil for cooking

Instructions

1. In a bowl, mash the bananas and stir in the almond butter, almond milk, maple syrup, and vanilla extract until smooth.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a skillet over medium heat and lightly grease with coconut oil.
5. For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.
6. Serve with extra almond butter, sliced bananas, or a drizzle of maple syrup.

Banana Almond Butter Pancakes are a creamy, nutty, and filling breakfast choice that combines the natural sweetness of bananas with the rich flavor of almond butter. These pancakes are packed with protein and healthy fats, making them a perfect option for those looking for a nourishing start to the day. They are not only dairy-free but also offer a satisfying, hearty texture that will keep you energized and satisfied. Whether you enjoy them with extra toppings or as they are, these pancakes are sure to become a go-to breakfast favorite.

Note: More recipes are coming soon!