These delicious whole grain vegan pancakes are made with non-dairy milk and mashed banana. They are packed with fiber, organic whole grains and flaxseed. I love mine topped with fresh fruit and just a drizzle of agave nectar.
These pancakes were so good the kids would not stop raving about them, Poppi came back for seconds, and even though I wasn’t planning on eating any, because i wasn’t hungry, ended up eating two! 🙂
I like to make healthy homemade pancakes and waffles from scratch but if I’m in a hurry or just lazy Bob’s Red Mill mixes or Arrowhead Mills mixes are great!!! In this case, my son had his cousin over and we had a busy day planned, so I went for the mix! If you are cooking for kids they will have no idea that they are eating a healthy breakfast!
Ingredients in the mix
Organic Whole Wheat Pastry Flour, Organic Scottish Oatmeal, Organic Vital Wheat Gluten, Organic Wheat Bran, Organic Evaporated Cane Juice, Organic Flaxseed Meal, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch), Sea Salt, Organic Oat Bran, Organic Wheat Germ.
1 cup Bob’s Red Mill Organic Whole Grain High Fiber Pancake and Waffle Mix (my recipe is an adaption from the recipe on the mix to make it vegan friendly)
1 tbs + 2 tsp coconut oil
3/4 cup + 2 tbs non-dairy milk of choice (I used almond coconut)
1/8-1/4 mashed banana
1 tbs cocoa powder
1/4 cup chocolate chips, shavings or carob -optional, if omitting add extra 1/2 tbs cocoa powder-even if not omitting can add extra cocoa 🙂
Mix it all together and pour some onto a hot and oil brushed griddle or skillet!