Meatless Monday Recipe: Whole Wheat Banana, Pumpkin & Flax Pancakes

Posted on November 11, 2013 by rebeccascritchfield

Happy Meatless Monday!

This week I wanted to share a decadent, delicious and healthful recipe from my intern Alexandra’s blog for make-ahead whole wheat banana, pumpkin & flax pancakes. YUM. These pancakes are packed with fiber, protein and fluffy pumpkinny deliciousness, and the best part is you don’t have to wake up early on a Monday morning to enjoy them.

There is nothing better than sleeping in on the weekend and starting the day with something a little decadent. You and your family can savor that feeling every day of the week with this quick recipe that can be made ahead in one large batch, popped in the freezer, and then popped right into the toaster at your convenience to reheat.

These pancakes are incredibly customizable; feel free to substitute pumpkin with blueberries, raspberries and even a few chocolate chips. Serve them with sliced banana, coconut yogurt, or pure maple syrup.

whole wheat vegan panana pumpkin flax pancakes

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Whole Wheat Banana, Pumpkin & Flax Pancakes
recipe from:, Alexandra Dawson 
makes 12 pancakes


  • 1/4 C golden flax, ground
  • 3/4 C water
  • 1 C whole wheat flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 medium ripe banana, mashed
  • 1 C Almond Milk or nondairy milk of choice
  • 4 teaspoons pumpkin puree
  • 2 teaspoon vanilla extract
  • 4 teaspoons coconut oil, divided


  • In a small bowl, combine flax and water. Stir to combine then place in fridge for 15 minutes or until a gel consistency is achieved. Meanwhile, in a large bowl, combine the rest of the ingredients [except coconut oil!] until thoroughly combined. Fold in flax gel.
  • Heat a medium skillet or flat top griddle over medium-high heat. Add 1/4 teaspoon coconut oil, then 3 tablespoons pancake mixture. Mixture will begin to bubble. After about 30 seconds-1 minute the bubbles will become hollow and it is time to flip your pancake. Allow the other side to cook for 1 minute, then remove pancake from heat.
  • Add another 1/4 teaspoon coconut oil and repeat process for remaining pancakes. Enjoy!

Nutritional Information per pancake

Calories: 72
Fat: 1.3 g
Saturated Fat: 0g
Cholesterol: 0g
Sodium: 10 mg
Carbohydrate: 14 g
Fiber: 3.2 g
Sugar: 2.8 g
Protein: 2.7 g
Calcium: 2.5 mg

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