Banana Pancakes

Brunch, where rules go out the window. Sweet treats in the morning? Yes. Champagne in the morning? Yes. Indulgence. Yes. Brunch has to be one of the things I miss most in this age of quarantine. I long for waiting in a crowd of people sipping coffee and eyeing tables as they open up. I miss spending hours sitting and chatting with friends while experiencing the bustle of a brunch rush around me. For now, this is a daydream and quarantine is what’s best. I believe that. So for today, I have created a sweet brunch treat to share and will send a virtual “cheers” your way!

Banana Pancakes

Course: Breakfast, Brunch
Cuisine: American, Brunch, Vegan
Keyword: Pancakes, Sweet Treat
Yield: 4 Servings
Calories: 545kcal


For the Pancakes:

  • 1 tbsp ground flax meal
  • 3 tbsp water
  • 2 cups all-purpose flour
  • 3 tbsp pure cane sugar
  • 4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups organic unsweetened soy milk
  • 4 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 very ripe bananas
  • Maple Syrup (optional, for topping)
  • 1 Sliced Banana (optional, for topping)

For the Whipped Cream:

  • 1 can coconut cream or full fat coconut milk chilled
  • 2 tablespoons powdered sugar


  • In small bowl, combine ground flax meal and water to create flax egg. Set aside.
  • In large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a second large bowl, mash bananas until smooth and add soy milk, coconut oil, flax egg, and vanilla extract. Stir to combine.
  • Make a well in the bowl containing dry ingredients and add in the banana mixture. Mix until almost smooth; the batter will be slightly lumpy. Set aside.
  • Set pancake batter aside and prepare whipped cream. Do this by scooping the hardened coconut cream from the top of the coconut milk can, leaving the coconut water behind. Put coconut cream into stand mixer and mix on medium speed 2-3 minutes. Add powdered sugar and mix for another 3-5 minutes, or until coconut cream has stiffened some. If too thick, add a little bit of coconut water until it has reached desired consistency.
  • Heat a lightly oiled nonstick pan over medium heat. Scoop the batter into the pan, using about 1/4 cup for each pancake.
  • Cook until lots of bubbles form on top. Flip and cook the other side until golden brown.
  • Plate and serve with coconut whipped cream. Add maple syrup and/or sliced banana if desired.


Calorie calculation does not include maple syrup or additional banana slices. 

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