Frugal Foodie Friday: "Buttermilk" Banana Pancakes
Prep time
Cook time
Total time
This recipe was inspired by one that I saw on
  • 1¾ cups dairy-free milk alternative
  • 1 tablespoon apple cider vinegar or lemon juice
  • 2 cups whole wheat pastry flour (can use all-purpose, a combo of all-purpose and regular wheat flour, or experiment with your flours of choice)
  • 1 teaspoon ground cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon aalt
  • 1 large egg (see above for egg-free)
  • 2 tablespoons oil (I used grapeseed)
  • 3-4 tablespoons honey or agave nectar
  • 1 teaspoon vanilla extract
  • ½ to 1 cup mashed ripe banana (1 to 2 large)*
  1. In a large bowl, combine the milk alternative and vinegar or lemon juice, and set it aside for just a minute.
  2. In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Set that aside.
  3. Returning to the milk alternative, whisk in the egg, oil, honey or agave, vanilla, and banana. Add the dry ingredients and stir until just everything is combined, but do not overmix. A few lumps are okay (especially since you are likely to have some banana lumps!).
  4. Heat a small amount of oil (maybe a teaspoon) in a large skillet over medium-low to medium heat. Pour about ¼ cup of batter (or 2 tablespoons for those little dollars) onto the skillet for each pancake.
  5. Cook until the bubbles break on top of the pancakes (check to ensure they don’t brown too much though), flip, and cook for another minute or two, or until lightly browned on both sides.
  6. Serve with maple syrup, berries, nut butter, or other topping of choice.
  7. Flash freeze any leftovers and toast them up for a quick pastry breakfast anyday!
*While I love banana flavor, I am not big on pancakes with too much bananal; it is a textural thing. So I just used 1 large banana, which equated to ½ cup of mashed banana. Feel free to use more if you prefer, they should still turn out nicely.
Recipe by Go Dairy Free at