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.
First, I started with a mashed banana. Mash, mash, mash. Isn’t this fun?
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!
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.
- 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)
- 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.
- 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.
- 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.
- Add melted Earth Balance and almond milk and stir.
- 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.
- Lightly grease your griddle and pour ¼ cup measurements of the batter onto the griddle.
- Top with a sprinkle of streusel and walnuts and flip when bubbles appear in the middle and the edges turn slightly dry.
- 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).
These look so wonderful! I have some banana-lovers in my family who would go crazy for these! :-)
I seriously love all your pancake recipes! You are the pancake queen!
You had me at the title…a muffiny pancake?! How perfect. Amazing pictures by the way :)
These might turn Fat Sunday Breakfast into Healthy Sunday Breakfast!
HOLY HEAVEN. I wish I was sitting on top of that stack!
i have made plain vegan and gluten free pancakes, but the incorporation of banana, and streusel sounds super yummy!
Oh wow, I absolutely love the gifs and I’m a huge fan of banana nut anything so these are definitely getting bookmarked!
omg.
Bookmarked. My wife is going to love this. Thank you.
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?
Did you know I’m a HUGE fan of animated food GIFs?!?!?!? You’ve inspired me to do more. I used to do them all the time!!! These pancakes are lovely, by the way. Yum!!!
I am making & eating these at this very moment. They are delicious! I followed the recipe exactly and it came out perfect :). Thank you!
I adore nuts in my pancakes.
Oh wow! These look incredible! I have some bananas going brown on the counter. I think we’ll have to have breakfast for dinner tonight! :)
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)
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!
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 :)
This is one pancake recipe that I’m going to try. I love bananas, and I love making pancakes healthier. Win-win!
Those look and sound great and healthy to boot! I love your moving demonstrations or pictures. Very cleaver!
I love banana pancakes! I think your blog is so fantastic. I feel inspired every time I stop by.
Thanks Joy! You’re too kind :D
Oh yum, your pancakes look incredible!
These look so good! For the streusel, can you use another type of flour instead of unbleached all purpose?!
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!
this sounds so good i could eat that stack!
Wooow!! These pancakes look amazing! I’ve been searching for a banana pancake recipe and I will try this one! Thank you for sharing!
I just enjoyed these with almond butter, virgin coconut oil and maple syrup…Delightful!!!