Vegan Banana Pancakes with Almond Maple Drizzle

Vegan Banana Pancakes with Almond Maple Drizzle

We recently had a HUGE craving for banana pancakes! We checked out a few different recipes and then kinda winged it — and the result was SO GREAT we had to jot it down and share!

Makes 9 small pancakes — serves 3


  • 1 banana, mashed
  • 1 cup soy milk or other plant-based milk
  • 1 cup oat flour
  • 1 tsp maple syrup
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon ground flax seed
  • pinch salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Apple cider vinegar
  • chocolate nibs and/or blueberries (add while cooking)


  • 1/4 cup almond butter
  • 1 tablespoon maple syrup
  • 1/8 teaspoon cinnamon (optional)
  • splash or two water


  1. Mash the banana and add the soy milk.
  2. Whisk in the remaining ingredients.
  3. Heat a skillet until hot and spray lightly with cooking oil if needed.
  4. Drop by 1/4 cup scoop, add a few blueberries or a few chocolate nibs on top of each and cook until bubbly then flip and cook until browned on both sides.
  5. Meanwhile, make the drizzle by stirring the ingredients together with a fork.
  6. Drizzle on your cakes (you’ll likely have some extra for next time, or to enjoy as a fun (breakfast?) topping for your Tracy’s REAL Foods Cookies!) and ENJOY!

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