Vegan Banana Pancakes
Pancakes healthy enough to eat on the regular & good enough to satisfy your pancake cravings
These pancakes are simple, protein and potassium rich, and can be topped with healthy fresh fruit to make a sugar-free breakfast. These are my absolute favorite pancakes, they are super satisfying, plus they have a slightly tropical flavor due to the bananas and coconut. If you have kids, it is also a great way to get them an extra serving of fruit if they are picky, they won't know there are bananas in these because they aren't chunky in the batter. They really feel like a guilt-free treat, anytime of day, any day of the week. Pancakes are no longer reserved for Sunday brunch. Plus, the batter comes together in minutes.
One of my favorite things about these pancakes is they don't require any salt, that's right, salt-free glorious pancakes! Pancakes are notoriously loaded with sodium, usually around 700 - 900 mg per pancake for those you'd find at a restaurant or ones you'd make at home using a pre-made boxed mix. Trust me when I say, you won't notice there isn't salt in these pancakes.
You can also freeze extra cooked pancakes in freezer bags (best if you place a piece of parchment between each pancake to prevent sticking together, and easy access for a quick snack). When you are ready to eat, simply pop a pancake or two in your toaster oven and toast on a medium-low heat till hot (usually around 7 - 8 minutes).
Making pancakes for a crowd?
If you are making pancakes for a crowd, or you have a small skillet or pan, preheat your oven to 200 degrees F. As pancakes are done, place on an oven-safe dish and put into warm oven to keep warm until you are ready to eat, or all pancakes are done cooking.
I use organic ingredients whenever possible.
- In a large bowl, mash peeled bananas with a potato masher or fork until fluffy and creamy.
- Add all other ingredients to bowl and stir till combined, don't over-mix (if using fresh fruit add-in, stir in gently to mix after you combine all other ingredients first).
- Heat skillet over medium heat.
- Spray with coconut oil, and add 1/2 cup batter at a time, gently creating circles as needed. Careful not to thin batter too much.
- When bubbles begin to form on top, usually in 2 - 5 minutes, flip pancakes. Spray skillet with coconut spray between flips to prevent sticking.
- When bottom is golden, pancakes are done. Enjoy!