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 because 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 1 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.
Vegan Banana Nut Muffin Pancakes
Ingredients
PANCAKES
- 1 small very ripe banana (mashed // 1 banana yields ~1/3 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 Tbsp flaxseed meal
- 2 ½ 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
- Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing 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 meal 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 1/4-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).
Tracy Hoesel says
I made these, topped them with a little peanut butter and maple syrup and they were so good! The texture sits between a crepe and pancake but that might have been me added too much liquid… perfect in my opinion. I’ll make these regularly!
We’re so glad you enjoyed them, Tracy! Thanks so much for sharing! xo
Kenzie says
Unsure what went wrong here. I followed the directions exactly but they just stuck to the griddle and wouldn’t cook throughout. All other pancake recipes from Minimalist Baker have turned out great but these didn’t turn out at all.
So sorry to hear that, Kenzie. We’ll give it another look! Were you using the US customary or metric measurements?
Soraya says
This was so good! I was unsure about the streusel but it ended up turning out great! I did follow the recipe to a T and only ended up with about 4 pancakes :( I will definitely make this again. Thanks!
We’re so glad you enjoyed it! Perhaps your pancakes were larger? Sounds like a double batch is in order next time =)
Jana says
Absolutely delicious pancakes! My second try worked out better as I measured out 1/3 cup of mashed banana. The first time I just chucked a whole banana in and had trouble getting them to cook all the way through (as others have mentioned), banana size matters. Thanks for another great recipe, Dana!
Thanks for sharing your experience, Jana! We’re so glad you enjoyed them!
Caitlin J says
My toddler was eating these faster than I could make them!! I doubled the batch and was short a 1/4 of soy milk so I used applesauce. Seemed to work well! Bc our toddler enjoyed these with us I chopped the walnuts up and added into the mixture and omitted the streusel. Next time I’d love to add the streusel to ours, yum!!
Thanks for sharing!
James Little says
We made these this morning. I used apple sauce instead of earth balance, because everyone in our house hates it. We also skipped the streusel, and just did crumbled roasted walnuts. They were a hit!
Thanks so much for the lovely review and for sharing your modifications, James. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Bridget says
These look delicious! Do you have a suggestion for a low-sugar/sugar free topping?
Fresh berries or a fruit compote would be delicious!
Maria William says
Wow, I’ve never eaten pies with carob, but if you really like the nutella, I’m taking it in the dark <3 They look delicious :)
Regards Masterrusk.com
Moe says
Been using this recipe for banana pancakes for the last year or so and they come out amazing every single time. I now buy bananas exclusively to make these. Definitely my favorite!
Madison says
Delicious and surprisingly filling! Added a sprinkle of cinnamon with the streusel and walnuts while cooking but other than that followed the recipe exactly and they turned out great!
Shreya says
I made this, and… it was a disaster. Got stuck on the griddle and tasted of baking soda
Kate says
I have made these pancakes several times and have had a really hard time with the batter consistency. I cannot get them to hold together and cook evenly or all the way through. It is like the mashed banana doesn’t cook at the same rate as the rest of the ingredients. They are delicious, but really ugly pancakes. Any suggestions?
Lin says
Looked like the batter was great texture, but didn’t work for me.
never cooked through properly despite low and slow cook. Looked good, tasted good, but uncooked.
Shelby V says
I made this today for breakfast. Turned out really nice. I normally don’t like pancakes because they’re too sweet and heavy, but these were perfect! Will definitely make again. Next time I will only make a 1/3 or 1/2 of the the streusel.
Sarah K. says
This is by far the best banana nut pancake recipe I have ever tried! Please do yourself a favor and make this. It is amazing! Thank you so much Dana!
Rachel says
I’ve made these twice now, and they are amazing!! I did have to add slightly more flour than the recipe states which helped with the batter being gooey and not cooking through. I also left out the flax egg and no problems there.
delicious!!
Nicole says
I completely omitted the flax eggs since these contain banana (and I didn’t have flaxseed on hand), and they still turned out fantastic!!
Ashley Copeland says
First, I would like to say I am a big fan of you. I have been vegan for about a year & following you for at least 6 months now. You have made my cooking and baking life significantly easier and more fun on numerous occasions.
Thank you for being awesome.
That being said, I’m telling you these are my favorite pancakes I have ever had.
So, thank you especially for this deliciousness.
Kaitlyn says
Thsee were wonderful! I didn’t have any almond milk and used water instead, they still turned out perfectly!
Lauren says
My husband and I really enjoyed these. We substituted soy for almond milk and pecans for walnuts, but the results were still wonderful.
The streusel didn’t come out quite right, but we just moved and I’m still trying to get used to this oven.
Alex says
These were great Dana! Had a friend coming over for breakfast ( a non vegan) but he devoured them in no time which is always a good sign. Another great recipe. Do not know why others are mentioning the pancakes did not work out, I have used just oat flour and had no problem cooking them. Thanks, you truly are a pancake queen.mso many more tomtry! ;-)
Fawn McCool says
This recipe was a total bust.
Kaye Carpenter says
Wow, I was so inspired by your pics, I jumped right in and made them with 2Xs the flax, no soda, no earth balance and only whole wheat flour. I made it the size to fit the whole pan, filled it with applesauce and whoopee!!!!
A different Laura says
I followed the recipe using a flax egg, and the first pancake completely fell apart in the pan. I added a chicken egg and some more flour to the remaining batter and it turned out great. I realize this makes it not vegan, but posting in case it helps anyone else.
Laura says
Did anyone else have the problem of them sticking to the pan? I tried making it more liquid and adding more flour, followed the recipe exactly, use a non stick pan… They smelled amazing but they were impossible to cook. Very disappointed.
victoria says
Recipe fail… :-/ that was like trying to cook muffin batter in a pan…
Celeste says
I’m in heaven eating this right now!!! It’s so good! THANK YOU!!
Shelley says
Another great vegan breakfast recipe! I opted out of the streusel and we’re a nut free house but they were still amazing! I added cinnamon to the batter and they were delicious!!
Yay! Glad you liked them, Shelley!
Gemma 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.
Rebecca Miller says
Thank you for sharing a delicious recipe! It became a dinner hit.
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!
So glad you and your husband enjoyed these, Carissa!
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!
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!
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!
Kori says
Love the gifs! These look so hearty!
Laura Dembowski says
These pancakes look awesome and sound pretty healthy too. Always a good combo!
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.
Marsha says
I just enjoyed these with almond butter, virgin coconut oil and maple syrup…Delightful!!!
Amy 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!
dixya@food, pleasure, and health says
this sounds so good i could eat that stack!
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!
Morgan says
These look so good! For the streusel, can you use another type of flour instead of unbleached all purpose?!
Rosie @ Blueberry Kitchen says
Oh yum, your pancakes look incredible!
Joy says
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
Laura Dembowski says
Those look and sound great and healthy to boot! I love your moving demonstrations or pictures. Very cleaver!
marcie@flavorthemoments says
This is one pancake recipe that I’m going to try. I love bananas, and I love making pancakes healthier. Win-win!
Katie (The Muffin Myth) 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 :)
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)
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!
Courtney Jones says
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! :)
Erin @ The Spiffy Cookie says
I adore nuts in my pancakes.
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!
Ashley M. [at] (never home)maker says
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!!!
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?
Chris Badgett says
Bookmarked. My wife is going to love this. Thank you.
Monique @ Ambitious Kitchen says
omg.
Jessica says
Oh wow, I absolutely love the gifs and I’m a huge fan of banana nut anything so these are definitely getting bookmarked!
Lindsey says
i have made plain vegan and gluten free pancakes, but the incorporation of banana, and streusel sounds super yummy!
Heather || Heather's Dish says
HOLY HEAVEN. I wish I was sitting on top of that stack!
Susan Pantle says
These might turn Fat Sunday Breakfast into Healthy Sunday Breakfast!
Alexis @ Hummusapien says
You had me at the title…a muffiny pancake?! How perfect. Amazing pictures by the way :)
Mimi @ Culinary Couture says
I seriously love all your pancake recipes! You are the pancake queen!
Kristy says
These look so wonderful! I have some banana-lovers in my family who would go crazy for these! :-)