Vegan Banana Nut Muffin Pancakes

Banana Nut Muffin Pancakes!!

Oh yes. It’s a banana nut muffin inside a pancake. Don’t ask me how I did it. I’m still a little unsure.

Banana-Mash!!First, I started with a mashed banana. Mash, mash, mash. Isn’t this fun?

Vegan Banana Nut Muffin Pancakes | minimalistbaker.com

Then we added some wholesome partners in crime including flax seed, walnuts, almond milk and whole wheat pastry flour. Although, those eating gluten free could substitute a gluten free blend or oat flour and likely achieve similar results. I also added a bit of streusel since the blueberry muffin pancakes (seriously, best ever) performed so swimmingly with the addition.  Ooh, la la.

Also, these cakes are vegan, come together in about 20 minutes and require only one bowl. Huzzah!

Vegan-Banana-Nut-Muffin-Pancakes-with-Streusel

The result?

A wholesome, hearty vegan pancake with no added sugar besides a dash of raw sugar in the streusel mix.
They aren’t the fluffiest pancakes I’ve ever made but that’s OK, because they taste just like a banana walnut muffin.
Woohoo! Friends, we have officially re-entered breakfast heaven.

VEGAN BANANA NUT MUFFIN PANCAKES | minimalist baker

4.7 from 6 reviews
Vegan Banana Nut Muffin Pancakes
 
Prep time
Cook time
Total time
 
Hearty, healthy vegan pancakes that taste just like a banana nut muffin. 30 minutes start to finish.
Author:
Recipe type: Pancakes
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 small very ripe banana, mashed (about 1/3 cup)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
  • 1 Tbsp Earth Balance, melted (or other non-dairy butter)
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsweetened vanilla almond milk (or other milk)
  • 1/2 cup whole wheat pastry flour (or sub gluten free blend or oat flour)
  • 2 Tbsp raw walnuts for topping
  • {Streusel}
  • 1 heaping tbsp raw sugar
  • 2 Tbsp unbleached all purpose flour
  • 1 scant Tbsp Earth Balance (or other non-dairy butter)
Instructions
  1. Preheat oven to 350 degrees F. Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
  2. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove top. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  3. To the same large mixing bowl you used earlier, add mashed banana, baking soda, baking powder, salt, vanilla extract, flaxseed and water and whisk until well combined. Let set for a couple minutes.
  4. Add melted Earth Balance and almond milk and stir.
  5. Next add flour and stir until just combined. If your batter appears too thin, add a bit more flour, or if too thick, add almond milk. Let better rest for 5 minutes.
  6. Lightly grease your griddle and pour ¼ cup measurements of the batter onto the griddle.
  7. Top with a sprinkle of streusel and walnuts and flip when bubbles appear in the middle and the edges turn slightly dry.
  8. Cook for 1-2 minutes more on the other side and then top with an additional sprinkle of streusel, walnuts and a drizzle of maple syrup (optional).
Notes
*Because there is a whole banana in this recipe, make sure your cooking surface is on medium heat and you cook the cakes all the way through - this may mean 3-4 minutes on each side. If your skillet is too high they'll cook too fast on the outside and stay tender on the inside.
Nutrition Information
Calories: 355 Fat: 18 g Carbohydrates: 41 g Sugar: 8.7 g Fiber: 7 g Protein: 7 g

 

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Comments

  1. Mariam says

    Yum this looks delish! I just might make them for breakfast before school tomorrow. Do you think I could make the batter the night before as I never have too much time in the morning?

  2. Bekah says

    I am making & eating these at this very moment. They are delicious! I followed the recipe exactly and it came out perfect :). Thank you!

  3. Mariam says

    I made these this morning, although I’ve avoided vegan pancakes and baked goods for a long time this looked to promising, but they were really gross and sludgy :/ Did anyone else face this? I followed the recipe exactly except I used normal milk (defeats the purpose I know)

    • Dana says

      Mariam, any time there is a whole banana in a pancake, you need to make sure you’re cooking your cakes over medium heat and cook them for a longer amount of time. If your skillet is too high you’ll be forced to cook them too quickly and that’s what will give them that undercooked texture and feel. Hope that helps!

  4. says

    You had me at streusel. Oh man, these look so good! I don’t make a lot of pancakes because my husband doesn’t like them (weird, right?) but I’m home alone this weekend so pancakes it is! Thanks for the recipe :)

  5. Stephanie says

    Wow just made these for breakfast. Sooo good! I used whole wheat spelt flour in the streusel and in the pancakes. They both turned out great. Also didn’t have almond milk so used water instead. I am keeping this recipe around. Probably my favorite pancakes ever!! Thank you!

  6. says

    Wooow!! These pancakes look amazing! I’ve been searching for a banana pancake recipe and I will try this one! Thank you for sharing!

  7. Victoria R. says

    I just inhaled about 1.5 servings worth… SO DELICIOUS! I am insanely stuffed right now but it was worth it. I really enjoyed the more dense muffin like texture to these.

    Thank you for your great recipes and your inspirational blogging words.

  8. Brandy says

    These turned out delicious! I recently found I was allergic to eggs and milk and so my breakfasts have been very sad. I have been trying to find a recipe for pancakes that would bring me back to before my allergies! I believe this is it! I omitted the flax as banana is an egg substitute anyway. I added a 1 tsp of cinnamon and 1/4 tsp of nutmeg to spice things up. I also used water not milk. Delicious. Thanks so much for this recipe!

  9. Heather says

    I’m not sure where I went wrong, but no matter what I did, these would not cook through. I started off with my electric griddle on 350 as the recipe suggests, but the outside cooked way too fast. I turned it down…they still didn’t cook. I put them in the oven in a futile attempt to get them to cook through…no go. Still gooey in the middle. I’ve never had much luck with banana pancakes, but I was so hoping for a better turnout with this recipe!

    • says

      Hmm, perhaps there was too much “wet” to your batter? This may have to do with how ripe your banana was/how large it was – that’s usually the corporate since bananas don’t cook through without enough wet to thin it/dry to dry it out, if that makes sense. Next time I’d recommend adding a bit more almond milk to thin out your banana, and then compensating with flour to thicken up the batter. Hope that helps, Heather!

  10. Carissa says

    I just made these pancakes this morning, and they were absolutely delicious! My husband and I both loved the crunchy streusel on top of the soft, yet dense pancakes. Filled us up quickly! It was a little sweeter than I usually like for breakfast, but we will definitely make these again. Thanks for all the great recipes!

  11. says

    These pancakes look absolutely fabulous! :-) What a cute color they have, can’t wait to try them next weekend. I love to prepare and enjoy special breakfasts on sundays so I’m sure your recipe will be a winning bet!

    hugs,
    G.

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