Banana Pancakes

Makes: seven to eight pancakes

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course)

Before I went vegan, I would have pancakes every Sunday; however, being vegan was not going to stop me from creating fluffy, plant-based pancakes!





  • 1/3 of a cup of plant-based milk (I used coconut milk)
  • The juice from one lemon
  • One mashed spotty banana
  • 2/3 of a cup of water
  • One tsp. of vanilla


  • One cup of teff flour
  • One tbsp. of baking powder
  • One tsp. of baking soda
  • Three tbsp. of coconut sugar
  • One tbsp. of cinnamon

How to make:

  1. In a small bowl combine the plant-based milk with the lemon juice.
  2. In a large bowl, mix together all of the dry ingredients.
  3. In a separate large bowl, mix together all of the wet ingredients.
  4. Add the wet ingredients to the dry ingredients.
  5. Cover the mixture and let it sit in the refrigerator for ten minutes.
  6. In a non-stick pan, cook each pancake for about two-three minutes on each side, or until the pancake is golden and easily flipped.
  7. Enjoy with your favorite toppings!

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