Sometimes breakfast for supper is just so so so so satisfying. Tonight was one of those nights.
When I was a teenager attending a small Christian boarding academy in rural Arkansas, one of my favorite cafeteria suppers (yes, I actually liked some of the cafeteria food) was banana fritters, served up with hot creamy pineapple sauce. I’m still not sure what was in the pineapple sauce, but because I helped make the banana fritters several times, I can tell you this: they were basically just really amazing banana pancakes cooked in a little more oil than I like to generally use. But, my, were they gooooood.
Let me introduce you to a slightly healthier alternative: crazy fluffy whole wheat banana pancakes with warm real maple syrup.
Why do so many people think that vegan food has to taste awful? I’ll never understand that kind of thinking.
Are you hungry yet?
Here, have a bite. :)
“I am come that they might have life, and that they might have it more abundantly.” John 10:10b (King James Version)
Vegan Fluffy Whole Wheat Banana Pancakes
- 2 ripe bananas mashed
- 3 tablespoons granulated sugar or cane juice crystals
- 1 tablespoon orange juice concentrate or 1 teaspoon lemon juice
- 1 tablespoon vegan margarine melted
- 1.5 tablespoon ground flax meal
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
- 2 cups almond milk or other non-dairy milk of your choice
- 2 cups whole wheat flour or 1 cup all purpose flour + 1 cup whole wheat
- 1 tablespoon aluminum-free baking powder I used Rumford brand.
- cooking spray or oil of your choice
- In a large mixing bowl, whisk together mashed bananas, sugar, orange juice concentrate, vegan margarine, flax meal, salt, vanilla, cinnamon, and almond milk.
- In separate smaller bowl, stir whole wheat flour and baking powder until combined. (Or, if you're lazy like me, just dump the flour and baking powder into the first mixing bowl, and save yourself the time of washing a second bowl.)
- Combine/whisk wet and dry ingredients together until well incorporated.
- Heat your griddle or non-stick skillet to medium/medium-low heat, and spray with cooking spray.
- Pour 1/4 cup of batter onto hot griddle or skillet and wait until small bubbles begin to appear on the surface/sides of batter. Flip pancake and cook for another 60 to 90 seconds on the other side. You may need to adjust your stove-top temperature a little bit to achieve a perfectly cooked pancake.
- Serve hot with vegan margarine or peanut butter, warm maple syrup, and sliced bananas.
These pancakes look incredible! Beautiful photos and awesome recipe :)
Hey Lindsay, I would love to try these…can I use frozen bananas instead of fresh in this recipe?
This recipe turned out nicely, and was very light and tasty. My 14 and 7 year old sons loved them, and it will replace the buttermilk recipe I have used for years.
Could I use spelt flour instead of whole wheat?
Unfortunately, I’ve never used spelt flour in these pancakes, so I couldn’t tell you for sure if it works. Please let us know if you give it a try, though. I’d love to hear how it turns out for you. Merry Christmas!
I loved these. My 6 children couldn’t get enough. I doubled the recipe and still there wasn’t any left! Thank you for a good recipe.
Laura adams says
Laura adams says
I’ve started a plant-based diet and have been on this for 13 days now which is going quite well. I was looking for different vegan/ plant-based recipes and came across this one. I made them this morning. Amazing!. I didn’t have the vegan oil therefore I substituted applesauce and these pancakes are the most moist and tasty healthy pancakes I’ve had ever. Thank you
Fabulous, Laura! Good for you for starting on a plant-based diet. Getting started is sometimes the hardest part. You won’t regret it. :)
Say, what if I don’t keep OJ around. What could I use instead? Or could I just straight up omit it?