Banana Pancakes

Plant-based | Oil-free | Kid-friendly | Quick

Classic fluffy pancakes made with mashed bananas for natural sweetness. The sparkling water creates an extra light texture. Perfect for weekend breakfasts or a quick treat.

Ingredients

Ingredient	Amount	Notes
Whole wheat flour	1½ cups
Baking powder	2 tsp
Sea salt	½ tsp
Egg replacer	1 tbsp	Or flax egg
Bananas, mashed	2 ripe	¾-1 cup
Plant milk	1½ cups	Unsweetened, unflavored
Sparkling water	1 cup
Blueberries	1 cup	Fresh or frozen, optional

Method

Mix dry: In bowl, combine flour, baking powder, salt, and egg replacer.
Mix wet: In separate bowl, mash bananas well. Stir in plant milk and sparkling water.
Combine: Pour wet into dry ingredients. Stir to combine, being careful not to overmix. Batter will be slightly lumpy.
Cook: Heat nonstick griddle over medium heat. Pour ¼ cup batter per pancake. Flatten slightly with measuring cup bottom.
Flip: When bubbles appear and edges turn golden, flip and cook until browned on both sides.
Serve: Hot, topped with blueberries or your favorite toppings.

Tips

Consistency: For thinner pancakes, add more plant milk. For thicker, use only ½ cup sparkling water initially.

Don’t overmix: Some lumps are okay—overmixing makes tough pancakes

Heat level: Medium heat is key—too hot and they’ll burn outside before cooking through

Variations

Add-ins: Fold in chocolate chips, nuts, or different fruits

Spices: Add 1 tsp cinnamon or nutmeg to dry ingredients

Gluten-free: Use gluten-free flour blend

Storage

Refrigerate: 3 days
Freeze: Up to 1 month with parchment between layers
Reheat: Toast or warm in oven

Nutrition (per pancake, 10-12 pancakes)

Calories: ~99
Protein: 3g
Carbs: 21g
Fiber: 1g
Fat: 1g

Adapted from: Dr. McDougall / Forks Over Knives

Prep: 5 min | Cook: 15 min | Makes: 10-12 pancakes