Quick Breakfast Banana Pancakes

Vegan & Gluten Free

Serves 2


  • 1 1/2 very ripe banana, mashed
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup soy or almond milk
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp coconut oil
  • optional: 1/2 tsp vanilla extract
  • optional: 1/2 tsp cinnamon powder



  1. Combine your flour, baking powder and salt in a bowl and whisk to remove any clumps.
  2. In a large glass or small bowl add your non-dairy milk with 1 Tbsp of vinegar and whisk well. This will turn your regular soy/almond milk into soy/almond buttermilk!
  3. Allow your buttermilk to sit for about 5-10 minutes, and mash your banana in a bowl or on a cutting board.
  4. Add all your ingredients except the mashed banana to your flour mixture, or add them all to a blender, and mix until smooth.
  5. Add the mixture to a bowl with your mashed banana and mix until well combined.
  6. Turn your stove to medium heat.
  7. When your stove is hot, grease with a Tbsp of coconut oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing.
  8. Continue to cook until the other side of your pancake is cooked, and remove from heat.
  9. Serve with toasted marula nuts, blueberries, sliced bananas and maple syrup.

Buy our organic indigenous Cassava flour and Raw Marula nuts at our online store!

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