Meatless Monday: Banana & Strawberry Pancakes

There’s something about breakfast with kids that feels like a small daily adventure. Some mornings they want everything. Other mornings they want absolutely nothing. One day strawberries are “the best fruit ever,” the next day they’re suddenly “too red.” But somehow, these Banana & Strawberry Pancakes have never once been rejected by even the pickiest critics in my house.

Maybe it’s the mashed ripe bananas that make the batter naturally sweet and wonderfully soft. Maybe it’s the juicy pockets of warm strawberries that turn every bite into a tiny celebration. Or maybe it’s because the whole recipe comes together with pantry staples and zero fuss — meaning even on chaotic mornings, I can whip these up while still mediating arguments about whose turn it is to feed the dog.

The best part? These pancakes don’t just taste good, they feel good. They’re made with spelt flour for a little wholesome boost, sweetened naturally with fruit, and topped with coconut yogurt that makes them taste like dessert but still passes as breakfast. And when maple syrup gets drizzled over the top… well, the kids usually forget whatever they were arguing about.

This recipe makes about 8 pancakes, but I’ll warn you now: you may want to double it. My kids have been known to inhale half the batch before I even get one onto my own plate.

Banana & Strawberry Pancakes

Ingredient List

2 ripe bananas, mashed
1 cup (110g) spelt flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. lemon juice
¾ cup (180ml) almond milk
¾ cup (150g) strawberries, sliced
1 tbsp. coconut oil
4 tbsp. coconut yogurt
4 tbsp. maple syrup

Directions

Mash the bananas in a bowl, then mix in the flour, baking powder, baking soda, and lemon juice. Slowly pour in the almond milk, stirring until a thick, pourable batter forms.
Gently fold in most of the sliced strawberries, saving a handful for topping.
Warm a little coconut oil in a non-stick pan over medium heat.
Spoon just under ¼ cup of batter per pancake into the pan. Cook for about 3 minutes until bubbles appear, then flip and cook for 1 more minute. Repeat to make about 8 pancakes.
Top each serving with a spoonful of coconut yogurt, a drizzle of maple syrup, and the remaining strawberries.
Makes 4 servings.

Nutrition Facts

Calories per serving: 282
Fats per serving: 7 grams
Protein per serving: 5 grams
Carbohydrates per serving: 53 grams
Nutrition facts are per 2 pancakes.

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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