Morgan’s Vegan Apple Cinnamon Banana Pancakes

Today my friend, Morgan Garrett, is sharing her recipe for Vegan Cinnamon Apple Banana Pancakes! Morgan was actually one of my close friends in elementary school. We lost touch when I moved to Las Vegas and she moved to Oklahoma. We have recently reconnected after discovering that we have both developed a passion for healthy living over the years. I am so excited to have her sharing this recipe because I have been meaning to ask Morgan to share this recipe ever since she instagrammed her eating these pancakes a while back. Take it away Morgan!

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So, I love pancakes. Seriously… Love them. I would marry them (weird? sorry…). Anyway, the constant battle is finding a good pancake recipe that won’t leave you feeling guilty for the rest of the day. I recently went vegetarian, and I was searching a website for random recipes and happened to come across this one for Vegan Apple Cinnamon Banana Pancakes. I have tried some other vegan pancake recipes, but they all seemed to lack taste. Enter this recipe… I add in some dark chocolate chips while they’re on the griddle and top them with whatever fresh fruit I have around the house (not on the recipe).

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If you’re making this for a breakfast with your fam, I would suggest doubling the recipe. I usually end up with 8-9 pancakes, but I save them for breakfasts throughout the week. I was surprised by how easy the recipe was and how good they tasted. The best part is that I don’t feel guilty for the rest of the day about eating them 🙂

Enjoy!
-Morgan Garrett (guest blogger)

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Morgan's Vegan Apple Cinnamon Banana Pancakes

Ingredients:

1 cup flour (I use either white wheat or sometimes gluten-free–any kind works)
1 cup vanilla almond milk (rice milk or soy milk works as well)
1/4 cup applesauce
1/2 banana
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon RAW sugar (I use either sugar-in-the-raw or stevia-in-the-raw)
1/2 teaspoon cinnamon

Directions:

  1. Combine all the dry ingredients in one small mixing bowl.
  2. Mash the 1/2 banana very well in a large bowl using a fork (the riper the banana is, the easier it is to mash it).
  3. Combine applesauce, almond milk, and vanilla extract in with the mashed banana.
  4. Add the dry ingredients to the bowl with wet ingredients, mixing in between.
  5. Mix all ingredients together until combined well.
  6. Heat griddle or pan to about medium heat (350-375 degrees Fahrenheit).
  7. Pour about 1/3 cup of the batter onto griddle and flip pancake when bubbles start to form (I add the chocolate chips right before I’m ready to flip them).
  8. Serve with the leftover half of the banana and whatever toppings you wish. I always use pure, all-natural Maple Syrup, as well.