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Easy Vegan Banana Pancakes

Flax eggs work so well in hearty baked goods like quickbreads, muffins and pancakes. This hearty batch of vegan banana pancakes using flax eggs and will keep your motor running for hours.


  • 2 tablespoons ground flax seed
  • 6 tablespoons water
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of fine sea salt
  • 2 very ripe bananas
  • 1 cup soy or other non-dairy milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons vegan butter or coconut oil, melted
  • Maple syrup, for serving


  • Using a clean spice or coffee grinder, pulse the flax seed until it is very finely ground. Place in a small bowl and stir in the water. Let sit for 15 minutes or so, until the flax has soaked up some of the water and turned a little bit gelatinous.
  • In a large bowl, stir together the flours, baking soda, baking powder, brown sugar, cinnamon, nutmeg and salt.
  • Mash the bananas and add them to the dry ingredients along with the flax mixture, milk and vanilla. Stir gently until combined. Then pour in the melted butter or oil and stir until combined.
  • Melt some vegan butter or coconut oil on a skillet over medium-high heat. Dollop batter onto the skillet a scant 1/4 cup at a time, leaving plenty of space between pancakes. Cook until tiny bubbles begin to pop on the tops of the pancakes and they are lightly browned on the underside. Flip and cook a minute or two more. Continue cooking pancakes in batches until batter is gone.
  • Serve immediately with maple syrup.
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