Name: Vegan Banana Pancakes
Total time: 20 min
Ingredients: 1½ cups whole wheat flour; 2 teaspoons baking powder; ½ teaspoon sea salt; 1 tablespoon egg replacer; 2 bananas, mashed (¾−1 cup); 1½ cups unsweetened, unflavored plant milk; 1 cup sparkling water; 1 cup fresh or frozen blueberries (optional)

Ready In: 20 minutes
Makes 10-12 Pancakes
print/save recipe

Please enter your email to continue.

Email

Cancel

Banana Pancakes are a favorite breakfast in our home. They are easy to make, and everyone loves them! They’re wonderful served with a little maple syrup or applesauce. Notice that I just put the egg replacer dry into the flour mixture. I read somewhere that you could do this, so I tried it and noticed no difference in the pancakes’ texture or fluffiness. Doing so eliminates an extra step, which makes prep time even shorter.

From drmcdougall.com

This brunch recipe and other kid-friendly and comfort food ideas are also available in our convenient iPhone app and newly released Android app.

By Heather McDougall, Mar 4, 2015

Ingredients

1½ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon sea salt
1 tablespoon egg replacer
2 bananas, mashed (¾−1 cup)
1½ cups unsweetened, unflavored plant milk
1 cup sparkling water
1 cup fresh or frozen blueberries (optional)

Instructions

Place the flour, baking powder, salt, and egg replacer in a bowl and mix. Place the bananas in another bowl and mash well. Stir in the plant milk and sparkling water and mix again. Pour into the dry ingredients, and stir to combine, being careful not to overmix.
Heat a nonstick griddle over medium heat. Pour ¼ cup of the batter onto the dry, heated griddle, and flatten it a bit with the bottom of your measuring cup. Flip when the bubbles start to appear and pancake edges start to turn golden. Cook until brown on both sides. Repeat until all batter has been used.
Serve hot topped with the blueberries, or refrigerate or freeze the pancakes.

Note:
Consistency: For a slightly thinner pancake (or if you let your batter sit too long before using it), thin the batter with a little more plant milk before pouring it onto the griddle. If you prefer a thicker pancake, mix in just ½ cup of the sparkling water; then add more sparkling water as needed to achieve your desired consistency.

tags:

(7)

10 Comments

Comments (10)

(3.43 from 7 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Aubrey K3 weeks ago

I’ve been making these for years. Me and my family love them. You will want to cook them on a griddle so they don’t stick. And make sure it’s not too hot, right in the middle about 350. Don’t flip until it’s been bubbly for a little bit. Also, follow the recipe!!

Patricia5 months ago

Did anyone else have a problem with the pancakes sticking to the pan? It took me forever to make a batch as these were sticking in my cast iron with oil and the non stick I switched to *(with oil!)

Chris5 months ago

My batter was very watery. Pancakes stuck to the griddle even with oil. Would not make again.

Julian Rosenberg9 months ago

These were so good

Daria S Noto2 years ago

I was under the impression that sparkling water may have chemicals in them?
Can you recommend a brand. Thank you.

Andrea5 months ago

Stuck to the pan and would not cook the whole way through. Not sure what I did wrong!

Kate2 years ago

The batter was very runny. I didn’t think the pancakes set correctly. Maybe I did something wrong.

Mel2 years ago

This is a good recipe and it turned out well. I added flax seed meal, cinnamon and nutmeg to add some fiber and flavor. I made them for the week and it was a great grab and go breakfast.

Alicia5 months ago

instead of using so much water be mindful and don’t dd all the water. you can also thicken the batter with some oatflour maybe replace 1/2 cup flour

Natalie2 years ago

These are actually pretty good! I tried many different sizes when cooking them and found that 3- 5 inches in diameter work best, happy with this breakfast!

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.

see more from this author