Total Time
Prep 0 mins
Cook 30 mins

you can substitute any kind of nut- or even chocolate. the batter is quite thick, so i recommend making smaller pancakes, and 3 to a pan. from vegan with a vengeance.

Ingredients Nutrition


  1. sift together the flour, baking powder, baking soda, salt and cinnamon.
  2. in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
  3. pour the wet ingredients into the dry and mix but do not over-mix.
  4. fold in the pecans.
  5. brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
  6. working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
  7. transfer to a large plat and cover loosely until the rest are done.
  8. serve warm.
Most Helpful

5 5

I really enjoyed these pancakes. I didn't add the pecans, only because I didn't have any, but next time I will plan better and add them. The pancakes were delish thanks for the recipe!

5 5

Although neither vegan nor vegetarian, we both thoroughly enjoyed these flavorful 'cakes for breakfast the other day, & I'll be making them again, for sure! Thanks for sharing the recipe! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]

5 5

Really yummy! I'm not a vegan, but I am a pancake fanatic and have been trying new recipes like crazy lately. I don't like the smell of vinegar and try to avoid it when I can, so I subbed in orange juice. I also did as previous reviewer suggested and subbed in some whole wheat flour. This is a keeper!