Go Back
Print Recipe

Vegan Banana Breakfast Recipes for a Sweet Morning Boost - Simple, Satisfying, and Naturally Sweet

Prep Time10 minutes
Total Time10 minutes
Servings: 2 servings

Ingredients

  • 1 large ripe banana, mashed (plus a few slices for topping)
  • 1/2 cup rolled oats
  • 1 cup unsweetened almond milk (or any plant milk)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • Optional toppings: chopped walnuts, almond butter, chia seeds, cacao nibs, maple syrup
  • 1 large ripe banana (frozen for extra creaminess)
  • 1 tablespoon peanut butter (or almond butter)
  • 1 cup oat milk or soy milk
  • 1 tablespoon ground flaxseed or chia seeds
  • 1/2 teaspoon vanilla extract
  • 4–5 ice cubes (optional)
  • Pinch of cinnamon and a small pinch of salt
  • 1 large ripe banana, mashed very smooth
  • 3/4 cup all-purpose flour (or half whole wheat, half all-purpose)
  • 1 tablespoon sugar or maple syrup (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup plant milk (plus more as needed)
  • 1 teaspoon vanilla extract
  • 1 tablespoon neutral oil for the pan

Instructions

  • In a small pot, combine oats, plant milk, cinnamon, vanilla, and salt. Cook over medium heat, stirring often, until thick and creamy, about 5–7 minutes.
  • Stir in the mashed banana during the last minute of cooking to sweeten and thicken the oats.
  • Taste and adjust with a splash more milk if too thick. Add maple syrup if you want extra sweetness.
  • Top with sliced banana and your favorite add-ons like walnuts, almond butter, or chia seeds. Serve warm.
  • Add banana, peanut butter, plant milk, flaxseed, vanilla, cinnamon, and salt to a blender.
  • Blend on high until smooth and creamy. Add ice if you want it colder or thicker.
  • Taste and adjust with more plant milk to thin or more banana for sweetness. Pour and enjoy right away.
  • In a bowl, whisk flour, sugar (if using), baking powder, baking soda, and salt.
  • In another bowl, whisk plant milk, vanilla, and mashed banana until mostly smooth.
  • Pour wet ingredients into dry and stir gently until just combined. The batter should be thick but pourable. Add a splash of milk if needed.
  • Heat a nonstick skillet over medium heat and lightly oil it. Pour 1/4 cup batter per pancake.
  • Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip and cook 1–2 more minutes until golden.
  • Serve warm with sliced banana, maple syrup, and a sprinkle of cinnamon.