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–+ servings
stack of banana almond pancakes with berry topping

Banana and almond pancakes - vegan

Mandy Mazliah
These banana and almond butter pancakes are full of protein and flavour and are as light and fluffy as you could ever desire. Vegan, nutritious, healthy and utterly delicious.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 167 kcal

Equipment

Ingredients
 
 

  • 220 g plain flour or spelt or wholemeal flour
  • 200 ml oat milk or other non-dairy milk
  • 50 g almond butter
  • 1 large banana

Instructions
 

  • Place all the ingredients into a blender and pulse on high speed until well combined.
  • If you don't have a blender mash the banana well and whisk together with the pancake mix and milk before stirring in the almond butter until smooth.
  • Heat a little oil in a small frying pan over a low-medium heat.
  • Spoon a little of the pancake batter into the pan and cook for several minutes before flipping with a spatula onto the other side.
  • Cook the other side for a few minutes then remove and keep warm in a low oven.
  • Repeat with the remaining batter.

Notes

  1. Nutritional information is approximate and is intended as a guide.
  2. Cooked pancakes can be frozen.

Nutrition

Calories: 167kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 13mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 63IUVitamin C: 1mgCalcium: 63mgIron: 2mg
Keyword Banana and almond pancakes
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