Recipe Redo – Banana Pancakes

Many people are worrying what the heck they’re going to cook for Thanksgiving dinner.

I’m worrying about what I’m going to eat before that meal, to keep me fueled for a long day of cooking.

Traditionally, my mother would wake up early to put the bird in the oven and then spend the rest of her day cooking; hungry, cranky, and maybe a little light-headed after having a glass of wine once the rest of the family started to show up.

That is not how I want to spend my day, especially because I’ll be cooking with my mother this year.  That’s all my dad needs: two hungry, cranky, not-all-there women trying to figure out how to relight the pilot on the stove.  Explosive is an understatement.

As I was going through my old recipes I found that a lot of my favorite cakes were up to date with the plant-based diet Roo and I are now on, but classic breakfast items like pancakes were a bit lacking.

These banana pancakes are a new take on a previous recipe, but honestly, I think I like them more.  Ground flax seed and white whole wheat flour give it a substantial, nutty base, only to be topped with gooey, sweet and an ever so slight crunch, caramelized bananas, making a pancake that (gasp!) doesn’t really need maple syrup.

I love that after eating two or three I feel full, energized but not weighed down from the usual weekend breakfast fare one may get at a IHOP.  (Seriously, all you can eat pancakes? Why IHOP, why must you challenge me like this?)

While it may take some convincing to sit my mother down and make her eat something before we get our multiple sides, loaf of bread and two pies started (we prep like we’re feeding an army yet there’s only five people…strange), I think she’ll be happier about not feeling so light-headed after sipping on some Pinot Gris.  Hopefully you’ll take a little time for yourself as well, before starting on your Thanksgiving meal.

Adapted from Apple Topped Pancakes

Makes About 9 – 10 Pancakes



2 tablespoons of ground flax seeds

1 cup of almond milk (I used “original” which is sweetened) or any other non-dairy milk

1 teaspoon of apple cider vinegar

Quarter cup of water

Quarter cup of pumpkin puree (unsweetened applesauce may work)

2 tablespoons of unsweetened applesauce (or, if you’d like something richer, 2 tablespoons mild flavored olive oil)

1 teaspoon of vanilla extract


One and a quarter cups of white whole wheat flour

2 teaspoons of baking powder

Eighth of a teaspoon of fine sea salt

And the rest

2 very ripe large bananas, cut into quarter inch slices (It should work out to about 4 slices of banana per pancake)

Olive oil, butter (like Earth Balance) or cooking spray; whatever you prefer to grease your pan with to cook the pancakes (if you want to be a healthy rockstar, go with the cooking spray)


A small sized mixing bowl

A medium sized mixing bowl

A whisk

A clean quarter cup measuring cup

A large skillet

A cookie sheet (optional, just to keep pancakes warm)

If you’re using your cookie sheet, place it on a rack in the middle position in the oven.  Preheat the oven to 250F.

In a small sized mixing bowl, add the wet ingredients.  Whisk until well combined.  Set aside.

In a medium sized mixing bowl, add the dry ingredients.  Whisk the dry ingredients till well combined, so that there are no lumps visible.  Create a well in the center of the dry ingredients and add the wet ingredients.  Mix everything together till combined.  Let the batter rest for 5 minutes.

Add your olive oil, butter or cooking spray to your skillet.  Place the pan over a burner on medium heat.  Add the batter in a little less than quarter cup scoops to your pan.

Cook the pancakes for about three minutes, then add some sliced banana to the uncooked side (side facing up at you).  I like to add about four slices of bananas per pancake.  Cook the pancakes for another minute (or until the underside, side facing down on the pan, is well browned), then flip over.  Cook the pancakes for another two to three minutes.

As you finish cooking the pancakes, place them in the oven on the cookie sheet, if using.  If not, set them aside or serve them up as you go.  Just be sure to serve the pancakes caramelized banana side face up (ooooh! novelty!).  Offer maple syrup, but Roo and I find that the pancakes are plenty sweet enough from the caramelized bananas, ie deliciousness.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s