Vegan Banana Pancakes with Maple Syrup and Chia Seeds

These Vegan Banana Pancakes with Maple Syrup and Chia Seeds are fluffy, flavorful, and easy to make. Perfect for a leisurely breakfast or brunch, these pancakes deliver the natural sweetness of bananas, the nutty crunch of chia seeds, and the indulgence of maple syrup.

Free of dairy and eggs, this recipe uses simple, plant-based ingredients to create a stack of golden, fluffy pancakes that are as nutritious as they are delicious.

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Why You’ll Love This Recipe

• Fluffy and Light: Achieves the perfect pancake texture without any animal products.
• Naturally Sweetened: Ripe bananas provide sweetness, reducing the need for added sugar.
• Nutritious Boost: Chia seeds add fiber, omega-3s, and a slight crunch.
• Simple and Quick: Ready in under 30 minutes with pantry staples.

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Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a heartier option)
• 1 tablespoon chia seeds
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 large ripe banana, mashed
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon maple syrup (plus more for serving)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (for cooking)

Optional Toppings:

• Fresh banana slices
• Maple syrup
• Chopped nuts
• Coconut flakes

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Ingredient Breakdown

Banana

The mashed banana acts as a natural sweetener and egg replacer, while also adding a subtle tropical flavor.

Chia Seeds

Chia seeds provide fiber, protein, and omega-3s, making the pancakes more filling and nutritious.

Baking Powder

This is the key to achieving light and fluffy pancakes, ensuring a good rise.

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Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the flour, chia seeds, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the banana until smooth. Add the almond milk, maple syrup, and vanilla extract, and whisk until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and grease lightly with coconut oil.
2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
3. Flip the pancakes and cook for another 2–3 minutes, until golden brown and cooked through. Repeat with the remaining batter.

Step 3: Serve

1. Stack the pancakes on a plate and top with fresh banana slices, a drizzle of maple syrup, and your favorite toppings. Serve immediately.

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Picture Gallery

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Tips and Variations

• Make It Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
• Add More Flavor: Stir in a handful of vegan chocolate chips, blueberries, or chopped walnuts for extra texture and flavor.
• Turn It Into Waffles: Use the batter in a waffle maker for a fun twist.
• Use Flaxseeds: Replace chia seeds with flaxseeds for a similar nutritional boost.

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Nutritional Information (Per Serving – 3 Pancakes)

• Calories: 250
• Protein: 6g
• Carbohydrates: 40g
• Fat: 7g
• Fiber: 5g
• Omega-3s: 1.5g (from chia seeds)
• Potassium: 10% of the daily value

These pancakes are a satisfying and balanced way to start your day.

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Conclusion

These Vegan Banana Pancakes with Maple Syrup and Chia Seeds are a crowd-pleaser for any breakfast table. They’re fluffy, naturally sweet, and packed with wholesome ingredients, making them a hit with kids and adults alike.

Have you tried this recipe? Share your tips, variations, or favorite toppings in the comments below! Don’t forget to tag us on social media with your pancake photos—we’d love to see your golden stacks.

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Frequently Asked Questions

1. Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 12 hours. Just stir gently before cooking.

2. Can I freeze these pancakes?

Absolutely! Cooked pancakes can be frozen in an airtight container for up to 2 months. Reheat in a toaster or microwave.

3. Can I replace the chia seeds?

Yes, you can use ground flaxseeds or omit them altogether. However, they add a nice nutritional boost and texture.

4. Can I use water instead of plant-based milk?

Yes, though the pancakes may be slightly less creamy. Coconut water is a great alternative for added flavor.

5. How do I prevent sticking?

Ensure your skillet is non-stick or well-greased with coconut oil, and only flip the pancakes once bubbles form and the edges set.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.