Meatless Monday: Almond Banana Pancakes

There are two types of mornings in a family home:
(1) The “everyone overslept and someone can’t find their left shoe” mornings… and
(2) The magical ones where the kitchen smells like warm fruit, golden pancakes, and tiny footsteps patter in asking, “Is breakfast ready yet?”

These Almond Banana Pancakes belong to the second category—the rare, peaceful breakfast win that feels shockingly low-effort for something so delicious. As a parent, I’ve learned that the key to kid-approved meals is simple: make it tasty, make it nourishing, and make it fast enough that no one melts down in the process (adults included).

These pancakes check all the boxes. They’re naturally sweetened with banana, packed with protein from almond flour and egg, and paired with a homemade mango-passion fruit spread that tastes like sunshine. Even the pickiest little eaters tend to take one bite… and suddenly we’re on pancake number three.

Whether you’re trying to upgrade your weekend breakfast routine or you just want something your toddler won’t fling onto the floor, these pancakes are about to become a new household favorite.

Almond Banana Pancakes

Ingredient List

⅝ cup (125g) mango, cubed
2 passion fruit
4 tbsp. water
½ cup (60g) almond flour
1 ripe banana
1 medium egg
1 tsp. oil

Directions

Place the mango cubes, passion fruit pulp, and water in a small saucepan.
Heat on low for about 10 minutes, stirring often, until the fruit softens into a thick, jammy mixture.
Set aside to cool.
In a blender or food processor, combine the almond flour, ripe banana, and egg.
Blend until smooth.
Heat the oil in a large non-stick pan.
Scoop 6 small pancakes into the pan using a tablespoon.
Cook for about 3 minutes per side, flipping gently—this batter is delicate but worth it.
Top pancakes with the cooled mango-passion fruit mixture and enjoy immediately.
Makes 2 servings.

Nutrition Facts

Calories per serving: 346
Fats per serving: 21 grams
Protein per serving: 13 grams
Carbohydrates per serving: 28 grams
Nutrition facts are per 3 pancakes.

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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