These are the best whole food vegan pancakes. While they are the fluffiest on day one, I usually double (or even triple) the recipe and freeze them for busy mornings. I like to heat them up in the toaster oven and add a little peanut butter for an on-the-go breakfast.

Boost it!

A pancake is so easy to boost with nutrition. Our favorite things to add to take the already yummy pancake to the next level:

• Sliced bananas
• Walnuts or Pecans
• Coconut flakes
• Any fruit (berries, apples)
• Chia seeds
• Peanut butter
• Coconut yogurt

Fluffy Banana Pancakes

Yummy, fluffy WFPB pancakes!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Servings 12 pancakes

Ingredients

  

• 2 medium bananas can sub 1 cup of apple sauce
• 2 cups any plant based milk (I usually use soy)
• 2 TBS avocado oil
• ¼ cup maple syrup or honey
• 2 tsp vanilla
• 3 cups whole wheat flour
• 2 TBS baking powder
• 1 tsp salt
• ½ tsp cinnamon

Instructions

 

• In a medium bowl mash bananas with a fork or potato smasher
• Add in milk, oil, maple syrup or honey and vanilla
• Whisk until well combined
• Add flour to wet ingredients then sprinkle baking powder, salt and cinnamon on top. Stir until just combined (the batter will be a little lumpy)
• Heat a large griddle to medium-high heat. Drop ⅓ cup of batter onto the griddle and cook until bubbles form. Flip and cook until golden brown about 1-2 minutes. Repeat until all batter is used
• Top with whatever yummy toppings you want! Our favorites are maple syrup, more sliced bananas, fruit, coconut flakes, peanut butter or pecans