First, I started with a mashed banana. Mash, mash, mash. Isn’t this fun? Then we added some wholesome partners in crime including flax seed, walnuts, almond milk, and whole-wheat pastry flour. Although those eating gluten-free could substitute a gluten-free blend or oat flour and likely achieve similar results. I also added a bit of streusel because the blueberry muffin pancakes (seriously, best ever) performed so swimmingly with the addition. Ooh, la la. Also, these cakes are vegan, come together in about 20 minutes, and require only 1 bowl. Huzzah! The result? A wholesome, hearty vegan pancake with no added sugar besides a dash of raw sugar in the streusel mix.They aren’t the fluffiest pancakes I’ve ever made but that’s OK, because they taste just like a banana walnut muffin.Woohoo! Friends, we have officially re-entered breakfast heaven.
