Vegan Banana Pancakes (for two)


I fear that the warm days of autumn are no more.  Shorts are now inappropriate and make you look a little crazy when you’re in public.  You guys know what I mean.  You see that guy walking down the street who dares expose his naked shins in 40 degree weather and you stare and silently judge him.  I can’t be the only one.

Cold-immune strangers aside, sometimes that chill in the air makes me want something warm and comforting.

When I was a kid, every once in a while, my mom would make pancakes for breakfast.  Even more rare was the elusive breakfast-for-dinner.  Pancakes and waffles were events in the Wood household.  The combo of hot breakfast and cold, sunny mornings always make a good day.


Now that I’m independent and don’t have six kids to feed, I have this problem with making too many pancakes.  It’s true.  There is such a thing.  I’ll either eat way too much, or freeze the rest and then forget about them.  Also, sometimes I don’t want to crack an egg.  They can get messy, and sometimes you just don’t have any.  Did you know bananas make and excellent egg replacement?

This recipe calls for soy milk, but if you don’t have any of that, don’t worry.  Just use cows milk.  You can also make these to serve one person by using a 1/3 cup to measure out your batter.  If you want to step it up a notch, like for brunch or something, make some coconut milk whipped cream!


Vegan Banana Pancakes

Serves 1-2

1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 mashed banana
1 teaspoon vanilla
1/2 cup soy milk

For the whipped cream
1/2 cup full fat coconut milk
1 teaspoon honey or agave

For the whipped cream, chill a can of full fat coconut milk overnight.  Scoop out a 1/4 cup of the chilled milk from the top, leaving out any water.  Save the rest for a later use.  Add coconut milk and honey or agave to a small bowl and whisk until fluffy.

In a medium bowl, combine flour, soda, baking powder, salt, and cinnamon and whisk together.  Add ripe mashed banana, vanilla, and soy milk.  Whisk until no lumps remain.

Over medium high heat, pour batter into pan or skillet 1/4 or 1/3 cup at a time.  After about a minute and a half, batter should look bubbly.  Flip the pancake over and let it cook for about another minute and a half.

Serve warm with your choice of toppings.


Snuggle up with a significant other, or treat yourself!  Stay warm, friends!


2 thoughts on “Vegan Banana Pancakes (for two)

  1. Well, there you are, becoming your mother and teaching me. I did not know that bananas make an egg substitute. I will definitely try that, since I would rather not use an egg in what I eat. One more reason for loving you, Bear. Have a wonderful late fall in the great Northwest.

  2. Pretend like it’s the weekend now
    And we could pretend it all the time
    Can’t you see that it’s just raining
    There ain’t no need to go outside

    I had no idea that you could whip coconut milk into cream! I’ll have to try this!

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