Vegan Banana Pecan Pancakes

(Yields 5 pancakes; 306 calories, 4.1g protein, 34.2g carbohydrate, 18.3g fat per serving)


  • Ingredients 
  • 1 cup Organic Whole Wheat Flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 2 tbsp coconut oil (or olive oil)
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1 mashed banana
  • 1/4 cup chopped pecans


  1. Whisk together the flour, baking powder, & salt. In another bowl, whisk together the milk, oil, maple syrup & vanilla extract. 
  2. Pour the liquid mixture into the dry mixture. Stir until the two mixtures are combined. There may be a few lumps remaining which is expected, make sure to not over whisk or the pancakes will become tough. Gently fold in the banana & pecans. Let the batter rest for 5-7 minutes. 
  3. Heat your skillet to 350 degrees Fahrenheit. If you decide to use a heavy cast-iron skillet or non-stick griddle heat to medium-low heat. Your pan is ready once you drop water on the pan & it sizzles. 
  4. Lightly oil your cooking surface. 
  5. Scoop batter onto skillet using 1/4 cup measure for each pancake. Cook for roughly 2 minutes on each side. You will know you need to flip when the bubble form on the surface. Cook until golden brown. 
  6. Continue until all of the pancake batter has been used. 
  7. Serve immediately or keep the pancakes was in a 200 degree Fahrenheit oven. Enjoy!

You can top the pancakes with banana slices, chopped pecans, butter, syrup, etc.