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Banana-Ginger Pancakes

Source: Get Healthy, Go Vegan by Neal Barnard, MD; recipe by Robyn Webb These delightfully spiced pancakes are full of flavor and are a hearty option for breakfast or brunch.
Course Breakfast
Servings 4 servings


  • 1 ¼ cups whole-wheat pastry flour
  • 2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • ¼ tsp salt
  • 2 tbsp agave nectar
  • 1 ¼ cup vanilla soymilk
  • 2 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup mashed bananas
  • vegetable oil cooking spray to taste


  • In a medium bowl, combine the flour, baking powder, ginger, and salt.
  • In another bowl, combine the agave nectar, soymilk, applesauce, and vanilla.
  • Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy).
  • Add the bananas.
  • Heat a large skillet over medium heat, then coat with cooking spray.
  • Pour 1/4 cup of batter onto the hot skillet.
  • The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1-2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1-2 minutes per side.


Start with 1 cup soymilk and add more as needed. You can also stir in some ground flax to thicken the batter if needed or add a little extra oat flour.
Tracy used oat flour instead of wheat flour and they turned out great! She also used maple syrup instead of agave.
In the video, Tracy made an Almond Maple Drizzle as a topping. Mix well with a fork adding water to get the best consistency.
Almond Butter Drizzle
1/4 cup almond butter
1 tablespoon maple syrup
1/8 teaspoon cinnamon (optional)
splash or two water
Keyword nut-free, vegan
Tried this recipe?Let us know how it was!