Vegan Banana Pancakes


One thing I've learned over the past few years is that IT is never, and I mean N E V E R, too late in your day for a quad-stack of fluffy V E G A N banana pancakes. Never. Let's be real, I could (maybe I actually do . . . . . OKAY fine, I do) eat pancakes for breakfast, lunch and dinner—guilty. Pancakes will forever be a good choice, especially with the perfectly crisp edges just like my Nanie's!Today is no exception for a vegan pancake filled brunch. I've been feeling a little under the weather with what I think might have be the flu, but finally feeling a little better I took it upon myself to hush up the "flu gods" and whip myself up a quad-stack! #wishYOUwerehere This little recipe is vegan friendly (which is A M A Z I N G) + is so fluffy, light and officially in my top 5 pancake recipe rotation! Try it, pretty pretty please, I promise you won't R E G R E T it. Woo!


  • 1 flax egg — 1 tablespoon ground flaxseed + 3 tablespoons of water
  • 1 tablespoon Nutiva coconut oil
  • 1 cup Bob's Red Mill 100% stone ground whole wheat organic flour
  • 2 ½ teaspoons baking powder
  • 1 tablespoon Sweet Tree organic palm coconut sugar
  • ¼ salt
  • 2 ripe bananas, mashed
  • 1-2 teaspoon vanilla extract
  • 1 cup SO Delicious coconut milk

D I R E C T I O N S 

  1. Create your flax egg: in a small bowl, combine ground flaxseed + water, stir, and set aside until the mixture fully coagulated—this typically takes about 5-7 minutes!
  2. Preheat griddle to anywhere between 300-350OF. Or, if using a pan, warm the pan over low-medium heat for about 3-5 minutes + spread a thin layer of coconut oil over the bottom of the pan.
  3. In a large bowl, add flour, baking powder, sugar and salt. Use a whisk to stir + sift until combined.
  4. In a medium bowl, using a fork mash the bananas—I like to leave a little bit of chunks when mashing the bananas (you'll thank me later.)—Fold in vanilla extract and milk until everything is mixed.
  5. Add the liquid ingredients into the large bowl of dry ingredients and fold everything together just until it is all combined—try not to over mix!
  6. Now, (I typically just use a spoon a dollop spoonfuls of the pancake mix onto the griddle, but for recipes sakes) using a ¼ cup, scoop batter onto the griddle. Wait about 1-2 minutes until you see little bubbles form + flip! Continute to cook for another minute or two or until golden brown.
    1. S I D E N O T E: I like to press the middle of the pancake to see if it's done! So, my little trick is that if the middle of the pancake gives a firm push back, that means the pancake is done! If the middle is slightly soft and you're able to leave an indent, let it keep cooking
  7. E N J O Y!

T O P P I N G S: I, of course, had to smother these vegan banana beauties with a little bit of Wild Friend's all-natural chocolate almond butter (with crunchy almond pieces) + purely elizabeth. cranberry pecan ancient grain granola + fresh blackberries, goji berries, coconut flakes, and a little maple syrup!