• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Raising on Plants
  • Recipes
  • Raising Vegan
    • Toddler Recipes
  • About
  • Contact Us
menu icon
go to homepage
  • Recipes
  • Raising Vegan
    • Toddler Recipes
  • About
  • Contact Us
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Raising Vegan
      • Toddler Recipes
    • About
    • Contact Us
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Vegan Banana Pancakes with Cashew Cream

    Publish Date Feb 17, 2021 · Updated: May 2, 2022 by Yasmin

    Jump to Recipe Print Recipe
    GFSFVG

    One of the great things about these Banana Pancakes is their versatility. Our staples with them are normally smooth Cashew Cream and Maple Syrup, but the rest is really up to you. They go well with pretty much any fruit you fancy. We like to have them with cooked juicy Blueberries and tangy Passion Fruit (pictured below).

    Stacked pancakes, sliced to show the texture of them inside.
    Vegan Banana Pancake Stack.
    Contents:
    • What You'll Need
    • How to make the Pancakes
    • How to make the Cashew Cream
    • Storage
    • Recipe Tip
    • Serving Suggestions & Variations
    • FAQ's
    • Recipe
    • Comments

    What You'll Need

    Ingredients

    Overhead view of pancake and cashew cream ingredients.
    Ingredients for the Pancakes and Cashew Cream.
    • Bananas - You'll need ripe bananas for this recipe. Ideally that sweet spot where they've got a few brown spots but haven't started to turn completely brown yet. (See ingredients photo above for reference). I used 1 ½ Large Bananas but this recipe is fairly forgiving, so if you only have 2 medium, it should work just fine. Just bear in mind that too much banana can make the pancakes a little less fluffy.
    • Bicarbonate of Soda - This makes your pancakes light and fluffy by producing air bubbles when combined with the plant milk and flour. When you mix the batter together you'll start to see bubbles popping up at the surface.
    • Cashews - Cashews are are abundant with monounsaturated fatty acids and polyunsaturated fatty acids, which are associated with reduced cardiovascular disease risk. They are also a source of numerous other essential vitamins and minerals, including protein, iron, zinc and magnesium. They also help to lower LDL cholesterol levels.
    • Dates - I recommend using Medjool dates if you can get them. They are rich and caramel like in flavour. However, if you can't get hold of Medjool, any other soft date will work. Supermarkets and health food stores usually sell bags of these at a lower cost than Medjool. I get mine from GrapeTree in the UK.
    • Ground Flaxseed - It's important here to use ground flaxseed and not whole. This is due to the fact they are more nutritionally bioavailable once ground. Our bodies can't break down the outer casing easily. Ground flax is usually another easily accessible product from wholefood or health stores. You can purchase this from multiple places online by simply searching in Google.
    • Plant Milk - You can use any plant milk, we choose to use Soy in this recipe but we often just use whatever we have in the fridge - Almond, Cashew or Coconut have all been used and worked the same. Alternatively, we have a Cashew Milk recipe if you'd rather make your own.
    • Self-Raising Flour - Self-raising flour is plain flour with raising agents added to it. If you want to make your own, you can mix half a teaspoon of baking powder to 100g of plain/all purpose flour.

    Equipment

    • Fork
    • Frying Pan
    • High Speed Blender (Vitamix, Ninja, Magimix, or similar)
    • Ladle (we found using a ladle to spoon the pancakes batter out was the perfect size)
    • Mixing Bowl

    How to make the Pancakes

    Using a blender

    Side by side photos of before and after the pancake ingredients are mixed together in a blender.
    Before and after mixing the pancake ingredients in a blender.
    • Put all of the Pancake ingredients into the blender and then blend until smooth, this takes no more than a minute.

    By hand

    Side by side photos of mixing the pancake ingredients in a bowl, by hand, using a fork.
    Mixing the Pancake Batter by hand.
    • If making the Batter by hand then mash the Banana well in the bowl before adding the rest of the Pancake ingredients and mix thoroughly.

    Cooking the Pancakes

    Side by side photos of a pancake during cooking.
    Banana Pancake before and after flipping.
    • When cooking the Pancakes make sure the pan is on a medium heat for about 2 minutes prior to adding the batter. Then pour a ladle of the Pancake Patter into the centre of the pan and cook for 45 to 50 seconds before turning over and cooking for another 30 seconds on the other side. See photos above for what your pancakes should look like before flipping (left).

    How to make the Cashew Cream

    Side by side pictures of the blender jug with all of the cashew cream ingredients in. Before and after blending.
    Cashew Cream before and after blending.
    • Put all of the Cashew Cream ingredients in the blender and blend on high speed for 1 minute.
    • When finished, the Cashew Cream should have a smooth, fairly thick, but pourable consistency, similar to double cream.

    Storage

    If you have any cashew cream or pancakes left over (which is unlikely) both can be kept in an airtight container in the fridge for up to 3 days.

    Cashew cream thickens in the fridge, so you may need to dilute any leftovers before using them by adding in a tablespoon or two of water or plant milk to the cream, and stirring well.

    Recipe Tip

    Any left over Cashew Cream can be stored in an airtight container in the fridge for up to 3 days.If your Cashew Cream is too thick then just add a couple of tablespoons water to the mixture and blend on high speed for 5 seconds to mix through. This can be repeated until desired consistency is reached.If your Cashew Cream is too thin then just add 5-10 more Raw Cashew nuts to the mixture and blend on high speed for another 20 second

    Serving Suggestions & Variations

    You can get as creative as you like with your toppings, we've got two suggestions for you pictured below. It's easy for the older kids to get involved here as well by getting them to add their own toppings.

    Side by Side image of two serving suggestions for the vegan pancakes (left with cashew cream, blueberries, passion fruit and mixed seeds. And on the right, cashew cream, almond butter, sliced banana, pumpkin seeds and maple syrup)
    Banana Pancake serving suggestions.

    Blueberry Pancakes (left):
    Pancakes topped with Sweet Cashew Cream, Blueberries, Passion Fruit and Mixed Seeds.

    To cook down the Blueberries as pictured, take 100g Blueberries, place in to a saucepan on a low heat for 5 minutes with a teaspoon Maple Syrup. Stir gently, and press down on some of the Blueberries to release the juices.
    Remove from the heat and leave to cool for a few minutes before spooning over the Pancakes.

    Banana cinnamon pancakes (right):
    Pancakes topped with Sweet Cashew Cream, Almond Butter, Cinnamon, sliced Banana, Maple Syrup and Pumpkin Seeds.

    A plate of banana pancakes topped with cashew cream, blueberries, raspberries, sunflower and pumpkin seeds and maple syrup.
    Vegan Banana Pancakes with Cashew Cream, Berries and Seeds.

    These are with topped with sweet Cashew Cream, Fresh Blueberries and Raspberries, with Mixed Seeds.

    You can also try having these pancakes with our Homemade Vegan Nutella or our Vegan Chocolate Orange Spread. Both are delicious and work really well with them.

    FAQ's

    Can I reheat vegan banana pancakes?

    Yes you can, they can then be reheated in a toaster or under a grill for a couple of minutes. Keep an eye on them though so they don't burn.

    Are there any other types of fruit that you would recommend having with vegan banana pancakes?

    You can pretty much use whatever you fancy. Pan fried banana slices or stewed apple go really well. Whichever fruit we go for we almost always have them with cashew cream and maple syrup though. Another nice twist is to try them with almond butter, melted dark chocolate and sliced banana.

    How do you make this pancake recipe without eggs ?

    When using banana to bind the dry ingredients together you negate the need to use any eggs.

    Can I make Cashew cream in a food processor?

    You'll only be able to make it in a food processor if you soak the cashews for 8 hours first. If using Raw Cashews, you will need to use a High Speed blender. The three most commonly used High Speed blenders are Vitamix, Ninja or Magimix.

    Recipe

    A stack of pancakes, covered in fruit, with maple syrup being poured over.

    Vegan Banana Pancakes with Cashew Cream Recipe

    Light and fluffy Vegan Banana Pancakes with sweet, smooth Cashew Cream
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 8 Pancakes
    Calories: 273kcal
    Author: Yasmin

    Equipment

    • Mixing Bowl
    • Frying pan)
    • High Speed Blender (Vitamix, Ninja or similar)
    • Ladle (we found using a ladle to spoon the pancakes batter out was the perfect size)
    • Fork

    Ingredients

    Metric - US Customary

    For the Banana Pancakes

    • 1 ½ Large Ripe Bananas or 2 small ones (preferably ones with brown spots)
    • 190 g Self-raising Flour Gluten-Free if preferred
    • 300 ml Plant Milk of choice
    • 2 tablespoon Ground Flaxseed
    • 1 teaspoon Bicarbonate of Soda

    For the Cashew Cream

    • 100 g Raw Cashews
    • 200 ml Water
    • 2 Medjool Dates

    Instructions

    To mix the Pancake Batter using a blender

    • Blend: If you have a blender then simply place all ingredients in to the blender together and blitz on a low speed until smooth.
      1 ½ Large Ripe Bananas, 190 g Self-raising Flour, 300 ml Plant Milk of choice, 2 tablespoon Ground Flaxseed, 1 teaspoon Bicarbonate of Soda

    To mix the Pancake Batter by hand

    • Mash: Mash up the Banana in a large bowl with a fork
      1 ½ Large Ripe Bananas
    • Whisk: Add in all the remaining Pancake ingredients and using the fork, whisk/stir well to combine, until you have a semi-thick Batter
      190 g Self-raising Flour, 300 ml Plant Milk of choice, 2 tablespoon Ground Flaxseed, 1 teaspoon Bicarbonate of Soda

    Cooking the Pancakes

    • Heat the Pan: Heat a frying pan on low to medium heat. 
    • Pour the Batter: Once the pan is hot, take a ladle of the Pancake mixture and pour desired amount in to the pan (enough to settle out to about 4-5 inches across).
    • Cook the Pancakes: Cook for 45-50 seconds on the first side, until bubbles are visible across the top, then flip and cook the other side for 30 seconds before removing from the pan.

    For the Cashew Cream

    • Blend: Put the Cashews, Water and Dates in a high speed blender and blend on high speed for 1 minute, until smooth.
      100 g Raw Cashews, 200 ml Water, 2 Medjool Dates

    Notes

    If your cream is too thick; start with adding 2 tablespoons of water to the blender to thin it out a little, until you reach your desired consistency. If your cream is too thin then Add 5-10 more raw cashews to the mixture and blend for another 30 seconds. You can cook up to 3 pancakes in a large frying pan, at the same time. We wouldn't recommend trying any more than this though.

    Nutrition

    Serving: 2Pancakes | Calories: 273kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 322mg | Fiber: 3g | Sugar: 10g | Vitamin A: 31IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 3mg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 24mg | Copper: 1mg | Folate: 24µg | Iron: 2mg | Manganese: 1mg | Magnesium: 78mg | Phosphorus: 156mg | Selenium: 17µg | Zinc: 1mg
    « Potatoes and Green Beans with Rose Harissa Pesto
    Vegan Nutella Recipe (2 Ingredients) »

    Reader Interactions

    Comments

    1. Mike

      March 20, 2021 at 12:28 am

      5 stars
      Just tried these with the cooked blueberries and we all really enjoyed them. We cant wait to try them again with some of the other toppings. I made them for us and our two children and all plates were empty.

      Reply
    2. Lou

      April 17, 2022 at 2:16 pm

      5 stars
      I've made these a couple of times now and found them pretty easy to do. So this morning I decided to let the kids get involved. We made these for together and had a great time! If you haven't tried these yet, ya gotta!

      Reply

    Let us know what you think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to my blog Raising on Plants!
    I'm Mum to Ezra, 3, Indie, 1, and with baby number 3 on the way.
    And yup, you guessed it, I'm raising my children on plants.
    I've always been excited about cooking, and after switching to a predominantly plant based diet 5 years ago I gained an unwavering passion for healthy eating too.
    Here you will find delicious recipes and tips on how to live a nourishing plant based lifestyle with children. 

    Learn more about me

    Yasmin and her son walking down the street, handing hand.
    • Baking
    • Mains
    • Desserts
    • Sides
    • Snacks
    • Toddler Recipes

    Footer

    ↑ back to top

    • About Me
    • Subscribe
    • Search by Ingredient
    • Contact Us
    • Cookie Policy

    Copyright © 2020 Raising on Plants

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT