Delicious Vegan Pancakes to Power Your Day

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Katie Puerrung
(Photo by Katie Peurrung)

Growing up with allergies means I’ve spent my entire life monitoring not only what I eat but exactly what goes into my food as well. My egg allergy kept me from enjoying pancakes until early high school when I discovered vegan recipes that didn’t have eggs in them. My version of pancakes not only uses up that one banana you grabbed from Palladium that is now going brown on your counter but is also completely customizable for almost any diet, including but not limited to: most common allergies, veganism and Celiac disease. I like the pancakes the best after a Saturday morning workout, but I’ll just as soon find myself eating them at midnight after staying up late on a Netflix binge. They’re really easy to make, and the high protein content keeps you full through your morning classes.

(Photos by Katie Peurrung)

Time: 10 min prep, 5 min cook

Makes 4 to 6 small pancakes, serves 1


  • 1 overripe banana
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp ground flaxseed
  • 3 tbsp milk or milk substitute
  • 2 heaping tbsp almond butter 
  • 2 tbsp vanilla protein powder
  • 1 tbsp low-flavor oil
  • A pinch of sea salt
  • ¼ cup almond flour
  • ½ cup oats
  • Maple syrup to top

Tools: Fork, medium mixing bowl, small bowl for flax “egg,” measuring cups and griddle or stovetop cooking surface


Mix the ground flaxseed with four tbsp water and set aside to make a flax “egg.” For best results, wait at least two minutes before adding it to the rest of the mixture

Using a fork, mash the banana with the baking powder in a bowl

Add vanilla extract, milk, nut butter, protein powder, oil, salt and flax egg. Stir thoroughly, paying extra attention to fully mixing the nut butter into the mixture and avoiding clumps

Add the almond flour and oats

Scoop ¼ cup of the mixture onto a greased cooking surface. Brown on a griddle at 325 degrees Fahrenheit (160 Celsius) or on a stovetop at medium-low until the cakes can hold their shape (about 1 to 2 minutes). Flip until both sides are a deep brown but not blackened

Serve with a generous serving of real maple syrup. Other recommended toppings include warm honey, cinnamon sugar and berries


  • If you don’t have protein powder, substitute 1 tsp vanilla extract and 2 tbsp flour.
  • For a smoother texture, substitute almond flour with regular flour
  • The riper the banana, the sweeter the pancakes
  • If pancakes get crispy edges, use more flour
  • If pancakes brown before they’re cooked inside, decrease temperature and cook for longer
(Photo by Katie Peurrung)

A version of this article appeared in the Monday, Nov. 12 print edition. Email Katie Peurrung [email protected]



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