Vegan Banana Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy pancakes made from whole grains with mashed banana for binding, spiced with cinnamon and nutmeg. Light and not too sweet, they're easy to make and naturally plant-based. Serve warm with maple syrup for a satisfying breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana (about 1 large)
- 2 tablespoons extra-virgin olive oil (more for brushing)
- 1 teaspoon vanilla
- ¾ cup + 2 tablespoons almond milk (more if needed)
- 1½ cup whole wheat pastry flour*
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- heaping ¼ teaspoon sea salt
- Maple syrup (banana slices, pecans, for serving)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 171mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.