Banana Pancakes

Written by Chronicle Staff. Posted in Featured, Health & Wellness

Published on August 18, 2021 with No Comments

Banana Pancakes are a favorite breakfast in our home. They are easy to make, and everyone loves them! They’re wonderful served with a little maple syrup or applesauce. Notice that I just put the egg replacer dry into the flour mixture. I read somewhere that you could do this, so I tried it and noticed no difference in the pancakes’ texture or fluffiness. Doing so eliminates an extra step, which makes prep time even shorter.


  • 1½ cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon egg replacer
  • 2 bananas, mashed (¾−1 cup)
  • 1½ cups unsweetened, unflavored plant milk
  • 1 cup sparkling water
  • 1 cup fresh or frozen blueberries (optional)


  1. Place the flour, baking powder, salt, and egg replacer in a bowl and mix. Place the bananas in another bowl and mash well. Stir in the plant milk and sparkling water and mix again. Pour into the dry ingredients, and stir to combine, being careful not to overmix. 
  2. Heat a nonstick griddle over medium heat. Pour ¼ cup of the batter onto the dry, heated griddle, and flatten it a bit with the bottom of your measuring cup. Flip when the bubbles start to appear and pancake edges start to turn golden. Cook until brown on both sides. Repeat until all batter has been used. 
  3. Serve hot topped with the blueberries or refrigerate or freeze the pancakes. 

Consistency: For a slightly thinner pancake (or if you let your batter sit too long before using it), thin the batter with a little more plant milk before pouring it onto the griddle. If you prefer a thicker pancake, mix in just ½ cup of the sparkling water; then add more sparkling water as needed to achieve your desired consistency. 

Source: Forks Over Knives

Banana Split Brownies


•  8 ounces unsweetened chocolate, chopped

•  3/4 cup butter, cubed

•  3 large eggs, room temperature

•  2 cups sugar

•  1 teaspoon vanilla extract

•  1 cup plus 2 tablespoons all-purpose flour

•  1 cup maraschino cherries, chopped


•  1 package (8 ounces) cream cheese, softened

•  1/2 cup mashed ripe banana (about 1 medium)

•  1/3 cup strawberry preserves

•  1 large egg, room temperature, lightly beaten

•  1/4 cup chopped salted peanuts

Optional: Sliced bananas and additional chopped maraschino cherries


Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth.

In a large bowl, beat eggs and sugar on high speed 10 minutes. Stir in vanilla and chocolate mixture. Gradually stir in flour. Fold in cherries. Spread into a greased 13×9-in. baking pan.

For topping, in a small bowl, beat cream cheese until smooth. Beat in mashed banana and preserves. Add egg; beat on low speed just until blended. Spread over brownie batter, sprinkle with peanuts.

Bake until topping is set and a toothpick inserted in brownie portion comes out mostly clean, 40-45 minutes. Cool completely on a wire rack.

Cut into bars. If desired, serve bars garnished with banana slices and additional cherries. Store in an airtight container in the refrigerator.

Nutrition Facts:

1 brownie: 262 calories, 16g fat (9g saturated fat), 57mg cholesterol, 101mg sodium, 31g carbohydrate (23g sugars, 2g fiber), 4g protein.


Easy 5-Minute Banana Smoothie

     Our banana smoothie is extra creamy and fruity. Depending on how ripe or sweet your banana and orange are, you may need to add a little extra honey, so add based on your taste. There are many additions you can make here, try adding 1/2 a cup to a cup of fresh greens, such as spinach for a green smoothie. Also, you could add 1/2 a cup of strawberries, mango, frozen berries, pineapple, or other favorite fruit.

Makes 2 kid-size smoothies or 1 large


•  1 banana

•  1/2 orange, peeled and quartered

•  1/3 cup Greek yogurt

•  1/4 cup water or milk (dairy or non-dairy)

•  1 to 2 teaspoons honey, optional


Roughly chop banana and orange quarters then add to a blender. Top with yogurt and the water (or milk). Turn blender on and blend until creamy and smooth. Taste then adjust with honey if needed.


How to Freeze or Make Ahead: This recipe makes one smoothie or two kid-size smoothies. Enjoy now or save for later. To save the smoothie for later, pour each serving into a food-safe resealable plastic bag or container and freeze. Then, about an hour before needing the smoothie, take out from freezer.

Non-Dairy alternatives: If you are looking for a banana smoothie without yogurt, then simply leave the yogurt out of the recipe above and replace with more banana, a tablespoon or so of nut butter, mango, or a tablespoon of hemp seeds (great protein source). You may need to add additional water or non-dairy milk to thin the smoothie out a little.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

Nutrition Per Serving: Serving Size 1 kid-size smoothie:  Calories 122 ; Protein 5 g; Carbohydrate 23 g;  Dietary Fiber 3 g ; Total Sugars 16 g; Total Fat 2 g;  Saturated Fat 1 g; Cholesterol 5 mg


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