Vegan Banana pancakes with Maple pecan whiskey sauce
These vegan banana pancakes are soft, buttery and really easy to make. Topped with a buttery maple pecan whiskey sauce, these vegan banana pancakes will send your taste buds on a ride!
Banana pancakes were one of my favorites growing up. There’s always something special about overripe bananas and baked goods that is dear to my heart.
Vegan banana pancakes are super easy to make and only call for: ripe bananas, flour, sugar, butter, salt, vanilla, milk n spice.
How to make Banana pancakes
There are so many ways to make pancakes. Some like them fluffy and airy and others like them thinner and crispier. It depends on my mood which one I choose.
With this batch of banana pancakes I used 2 bananas which to be honest is a lot but they were both very overripe so why waste a good thing?
Here’s a tip: The more banana you use the thicker pancake will be. This means you will have to cook them longer and they won’t be as fluffy but they will have more flavor.
It is quite fine to use more than one banana but if you want your pancakes fluffy I suggest only using one.
For the pancake batter
- First, combine all of your dry ingredients together. In a separate bowl, mash your bananas.
- Next, melt down your vegan butter and add it to your banana mixture along with your vanilla.
- Finally, incorporate your dry ingredients into your wet and mix well.
How to make the Maple Pecan Whiskey Sauce
I had a bottle of JURA single malt whiskey gifted to me that I haven’t opened (still breastfeeding) so I thought sweet and smokey is a MUST try!
The nutty, buttery maple pecan whiskey sauce pairs so well with the banana flavor and it reminded me of warm pecan pie *insert mouth water*.
Here’s how to make the maple pecan whiskey sauce:
- Start off by toasting your pecans in a saucepan. Then add in your butter and let it melt down cooking your pecans.
- Next, Pour in the rest of your ingredients and the whiskey. let it come to a boil.
- Once the alcohol has cooked out (it will loose that alcohol smell), turn down your heat and let the sauce simmer for a few minutes.
- To finish, remove the sauce from the heat and allow to cool before serving.
Now its time to cook your pancakes.
How to cook the Vegan Banana Pancakes
Here’s how to cook the pancakes:
- In your preferred sauce pan. Add a bit of vegan butter. I use butter because I love crispy pancake edges.
- Pour your batter into the saucepan and let them cook on medium low until the batter forms bubbles.
- Using a spatula, gently work around the edges of the pancake and flip it over to cook the other side. Keep your fire relatively low to avoid burning as with vegan pancakes I find they take longer to cook.
Don’t be afraid to add on
Pancakes are all about add ons for me. If you don’t like nuts then switch out the pecan whiskey sauce for:
- Chocolate chips
- Fresh fruit and yogurt.
- Just have them plain with regular maple syrup too!
Useful ideas for the Maple Pecan Whiskey sauce
This Maple pecan whiskey sauce is not just for pancakes. Here are a few ideas that maybe useful:
- Use on veggies like carrots or sweet potatoes
- This would be great as a glaze for cinnamon rolls
- As a dipping sauce for fritters
- Apply this instead of caramel for ice cream or caramel popcorn
Need more ideas for overripe Bananas? Why not try my
Oh so Moist Banana Loaf
How do you like your pancakes? Like this post, comment below and share. If you decide to make these, take a pic and tag me on Instagram! @myeagereats
Here is my Vegan Banana Pancake with Pecan Whiskey sauce Recipe
These vegan banana pancakes are soft, buttery and really easy to make. Topped with a buttery maple pecan whiskey sauce, these vegan banana pancakes will send your taste buds on a ride!
First, combine all of your dry ingredients and sift into one bowl. In another bowl, mash your bananas and add the melted butter, vanilla and milk.
Next, incorporate your dry ingredients to the wet and stir until mixed well. If you like your mix thinner add more milk here. Once your batter is mixed, allow it to sit for up to ten minutes for better rising results.
Now your ready to cook your pancakes.
Place your saucepan on medium or medium low heat. Put a little butter in the pan (butter gives a crispier crust on the pancake). Pour in your batter and allow to cook until you see bubbles form and the edges cook.
Gently flip your pancake and allow the other side to cook for 2 - 3 minutes. Keep your fire low as banana pancakes burn easily. When your pancakes are finished top them with the Maple Pecan Whiskey sauce, or whatever topping you desire, and serve.
This recipe should make 6 - 8 pancakes.
To start, give your pecans a rough chop or crush them. Then put your pot on medium heat and toast the pecans for 2-4 minutes or until you can smell them.
Also add in your butter. After butter has melted, put in the rest of your ingredients and cook until the alcohol has burned away (you will know the alcohol has burned off when you cannot smell it any longer).
Lastly, remove sauce from the heat and allow it to cool before serving.
This recipe makes around 3/4 - 1 Cups.
Ingredients
Directions
First, combine all of your dry ingredients and sift into one bowl. In another bowl, mash your bananas and add the melted butter, vanilla and milk.
Next, incorporate your dry ingredients to the wet and stir until mixed well. If you like your mix thinner add more milk here. Once your batter is mixed, allow it to sit for up to ten minutes for better rising results.
Now your ready to cook your pancakes.
Place your saucepan on medium or medium low heat. Put a little butter in the pan (butter gives a crispier crust on the pancake). Pour in your batter and allow to cook until you see bubbles form and the edges cook.
Gently flip your pancake and allow the other side to cook for 2 - 3 minutes. Keep your fire low as banana pancakes burn easily. When your pancakes are finished top them with the Maple Pecan Whiskey sauce, or whatever topping you desire, and serve.
This recipe should make 6 - 8 pancakes.
To start, give your pecans a rough chop or crush them. Then put your pot on medium heat and toast the pecans for 2-4 minutes or until you can smell them.
Also add in your butter. After butter has melted, put in the rest of your ingredients and cook until the alcohol has burned away (you will know the alcohol has burned off when you cannot smell it any longer).
Lastly, remove sauce from the heat and allow it to cool before serving.
This recipe makes around 3/4 - 1 Cups.
Sweet and smoky is right, still licking the plate. The hubby enjoyed the pancakes and whiskey maple pecan syrup so much that we had it for dinner too. Delicious!
AMAZING! Thanks for letting me know! I love the whiskey sauce! i’m making a cake now with it!
this really sounds amazing… I can’t wait to make it. just to clarify… it says 12 bananas. did you mean to write 1 to 2 bananas?
Hiya! thanks so much for supporting. Its 1 t0 2 bananas thanks for pointing that out and appreciate it. x