Banana Pankcakes (vegan)

These light, fluffy pancakes make for a great breakfast treat. Make them about the size of a small saucer and serve with maple syrup, preserves, or just butter. This recipe is great with bananas that are looking pretty dark.


  • 2 Ripe Bananas
  • 2 TB Oil (coconut would be great here)
  • 1/2 cup almond milk (unsweetened)
  • 1/2 cup water
  • 2 tsp apple cider vinegar
  • 1 TB maple syrup or honey
  • 1 cup all purpose flour/gluten free flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon


Mash Banana in a bowl with a fork until mushy. Add the oil, milk, vinegar, syrup and water and mix well. Add flour, baking powder, salt and spice and blend together until the clumps are gone. Take care not to over mix.
In a large, non-stick pan, heat the pan but don’t let it smoke. Add some butter or oil to the pan and put about 1/2 cup of the mix to form pancakes. Don’t overcrowd the pan. Cook for about 3 mins until you see bubbles and then flip over. Cook for another 3 minutes then move them to a plate and cover while you make the rest.

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