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

Whole Wheat Peanut Butter Banana Pancakes

Breakfast is truly an important meal of the day. It is what fuels the body, preparing it for the day’s activities. Finding great healthy choices for breakfast is always a treat. Thanks to the lovely ladies from the Little Yellow Kitchen, we’ve got a recipe that is a breakfast delight! Peanut butter is a great source of protein and of course bananas will give you a boost of energy. Regular flour was changed to whole wheat flour.

Makes about 12 pancakes


  • 1 eggs
  • 2 cups whole wheat flour
  • 1 1/2 cups milk
  • 2 1/2 tsp. baking powder
  • 2 tsp. brown sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 mashed bananas
  • 1/2 cup chunky peanut butter
  • 2 tsp. vanilla
  • Butter for pan
  • Banana slices and chopped peanuts for garnish


  • Sift dry ingredients together. Whisk milk, peanuts butter, egg, and vanilla. Stir to combine dry and wet ingredients.
  • Pour 1/4 cup at a time onto a buttered skillet. Flip after 1 1/2 or 2 minutes per side.
  • Top them of with banana slices and chopped peanuts


Source: Little Yellow Kitchen