Skip to main content

Banana Pancake Perfection

I almost titled this post Best Ever 'PLANT BASED' Banana Pancakes, but I feel like this recipe covers a broader spectrum (as I feel with most yummy plant based recipes).  I haven't lived a plant based lifestyle forever, and yet, these pancakes are my very favourite, plant based or otherwise.

I made this recipe up over the course of time, substituting and experimenting from my old favourite non-vegan recipes until I got them just the way I wanted them.  I use a lot of different egg replacements, depending on what I'm making, but in pancakes, bananas are always my favourite.  The trick to cooking the perfect banana pancakes is to cook them a bit longer than normal on each side, as they're a bit more dense than the average pancake.  This will ensure that you get the perfect end result and enjoy every bite to the fullest with the best possible resist the temptation to flip them too early or they may not be as cooked as consistently as you'd like them to be throughout.

Serve and Enjoy!

xoxo ~ Lise-Anne {Plum Planted}


Click Here for Printable Recipe

Banana Pancake Perfection
By Lise-Anne Michel {Plum Planted}
Makes about 20 pancakes
Plant Based, Vegan option, Dairy-free, Refined Sugar-free, Oil-free, Nut-free option.

3 c. whole wheat flour
3 t. baking powder
1 t. salt
3 c. plant based milk*
6 T applesauce
3-6 T raw, unpasteurized honey**
2 large bananas
1 t. vanilla

1. Preheat an electric pancake grill to 375 degrees.
2. Combine the plant milk, applesauce, honey, bananas & vanilla in a high speed blender until smooth.
3. In a large bowl, combine the flour, baking powder and salt.
4. Pour wet ingredients over dry ingredients and whisk together until well combined.
5. Pour batter onto the hot grill by the ladle full.
6. Flip when bubbles that form have popped and the pancakes appear to be well cooked through (give them a bit longer than your average pancake).
7. Allow to cook thoroughly on the second side as well.
8. Serve hot with your favourite syrup and fruit toppings, and maybe a little coconut whipped cream and cinnamon!

Recipe Tips:
*I use unsweetened almond milk.  For a nut-free option, try rice milk or another nut-free plant milk.
**If you are vegan and do not eat honey, sub for pure maple syrup.  The reason I have a range in the amount of honey is bc my husband doesn't like maple syrup on his pancakes, so I always put the full 6 T of honey in ours to give them some extra sweetness so he can enjoy them plain or with fruit, without adding syrup.  I enjoy them this way as well.  If you are vegan and don't eat honey, sub with pure maple syrup or dates.


Popular posts from this blog

"Glory Sauce" (Modified)

BEST SAUCE EVER!!! This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce .  The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil.  So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible.  The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes.  Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing!  It's the most versatile sauce ever, fantastic drizzled on pretty much everything.  I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes.  So here it is... First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce.  It's a g

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS! So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

Coconut-Cashew Tiger Ice Cream

Hope you all are enjoying your summer as much as I am! I have been DYING to write this post for a while now!  I am absolutely loving this ice cream recipe, and I know that it'll be a hit at your house too.  I have always been a fan of Tiger ice cream, and when we went plant based and dairy-free, I wasn't about to accept the fact that I might never taste it again.  I have been experimenting for a while now, doing a load of researching and looking for natural food dyes and gut health helpers, as well as ratios of flavours etc.  After lots of experimenting, the results are better than I would have expected!  The black liquorice ice cream is coloured with food grade, activated charcoal , which is great for gut health, and the orange ice cream is coloured with both sweet potato and a bit of turmeric to add not just colour, but also anti-inflammatory benefits and a little extra hidden goodness!  I can now honestly say, this one is a gooder!  I will even be bold enough to tell you