Subtly sweet banana flavor amps up these healthy whole wheat Vegan Banana Pancakes. Make these for your next weekend breakfast!
Vegan Banana Pancakes: From A Song To A Meal.
I remember a sunny afternoon in 2005 driving home listening to Jack Johnson’s newly released album ‘In Between Dreams’. I was a big fan of the artist and super excited for this album. The songs were (not surprisingly) all good and I picked up the tunes and lyrics quickly as I sang them everywhere I went.
During this time I was a new mom with a husband that had a very demanding job that took him away from home a lot. I couldn’t wait for the weekends where we could all just make the outside world go away and stay together as a family at home. I loved to cook and Saturday morning breakfasts were special….no need to rush around, just enjoy our time.
The lyrics to the song ‘Banana Pancakes’ by Jack Johnson were fun and playful and spoke to my heart during this happy time in my life. I remember marveling at how I had never even heard of banana pancakes but they sounded delicious. I would make those someday.
Years went by and I never did make banana pancakes. I had almost forgotten about how I wanted to try them until I began eating whole food plant based. I began sweetening so many of my “desserts” with bananas. Why not use them in pancakes?
I adapted my favorite Vegan Pancake Recipe by Tasty to make these delicious and nutritious Vegan Banana Pancakes. I hope you give them a try…maybe even listen to the song haha. Happy cooking!
~Lora
Vegan Banana Pancakes
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons date sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 ripe mashed bananas
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Instructions
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl add mashed bananas, almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
