These pancakes are thick, fluffy, and naturally sweet. They are great with syrup, sunflower seed butter, or just by themselves. Try freezing the extras for pancakes on-the-run! The best part about this recipe? It's made with whole, healthy ingredients and is refined sugar-free, which is how your breakfast should always be!
Bananaberry Pancakes [Vegan]
Serves
3-4
Ingredients
- 2 bananas
- 1 tablespoon coconut oil
- 1 tablespoon brown rice syrup
- 1 teaspoon vanilla
- 1/2 cup water
- 3 teaspoons baking powder
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon ground flax
- 1 tablespoon applesauce
- 1/2 cup raspberries
Preparation
- Mash bananas with a fork. Mix mashed bananas in a large mixing bowl with coconut oil, brown rice syrup, vanilla and water. In a
- separate bowl, mix together baking powder, flour, salt and flax. Combine dry ingredients with wet and whisk together. Mix in applesauce, being sure not to kill all the poofiness the applesauce adds by over mixing. Finally, fold in the
- raspberries.
- Scoop 1/4 up amounts of batter onto a hot, greased griddle. Cook until golden brown on each side, about 5 minutes each.
- Spatula onto a plate and serve immediately with maple syrup...or my favorite, a little sunflower seed butter!
-
Raspberry
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Nutritional Information
About The Author
Amber St. Peter
See My RecipesI'm Amber, the author of ettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!
Makeeee meeee someeeee! I would probably drizzle maple syrup all over it though, haha