Banana Pancakes

Prep: 10 minutes Cook: 10 minutes

Serves:10-12 pancakes

These are a new favorite breakfast in our home. They are easy to make, and everyone loves them! These are wonderful served with a little maple syrup or applesauce. I even like them plain!


  • 3/4 cup whole wheat pastry flour
  • 3/4 cup unbleached white flour
  • 2 tsp baking powder
  • 1 cup ripe bananas, mashed
  • 1 tbsp egg replacer mixed in 1/4 cup cold water
  • 1 tbsp prune puree
  • 1 cup non-dairy milk


Mix the flours and baking powder together in a bowl. Place the bananas in another bowl and mash well. (This is about 2 1/2 bananas.) Mix the egg replacer and water and beat until frothy. Add to bananas and mix well. Stir in the prune puree and the non-dairy milk and mix again. Pour into the dry ingredients and stir to mix. Do not over-beat.

Heat a non-stick griddle over medium heat. Pour mixture by 1/4 cup measure onto the dry, heated griddle and flatten with the bottom of your measuring cup. Flip and turn over when the first bubbles start to appear. Cook until brown on both sides. Repeat until all mixture has been used.

Hint: This makes a delicious, light pancake that rises as it cooks. For a slightly thinner pancake, (or if you let your batter sit too long before using) thin batter with a little more non-dairy milk, stirring to mix well before ladling onto the griddle. This may also be made with all whole wheat flour. It will be slightly heavier in texture. These may be refrigerated and heated in the microwave or oven at a later time. They may also be frozen and heated in a toaster.