Organic, Dairy-Free Banana Pancakes


  • Organic Sunflower Oil, for griddle
  • 2 Cups Organic White Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Sea Salt
  • 1 1/4 Cups plus 2 tablespoons Organic Plain Soy Milk
  • 3/4 Cup Mashed Organics Unlimited Bananas (about 2 large very ripe bananas)
  • 3 tablespoons Organic Sunflower Oil
  • 1/2 Cup Chopped Organic Pecans


Preheat a griddle over medium heat. Using a folded paper towel, lightly brush the griddle with oil. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. Flip the pancakes and cook until the other side is golden, about 2 minutes. If the batter thickens too much upon standing, thin with additional soy milk. Serve warm.

Recipe adapted from

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