Vegan Pancakes with Cinnamon Banana Syrup
Prep time
Cook time
Total time
Serves: 4 servings
For Pancakes
  • 2 tablespoons almond flour
  • ⅔ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ⅔ cup unsweetened almond milk
  • 1 tablespoon olive oil
For Cinnamon Banana Syrup
  • 1 banana
  • 3 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup water
Make pancakes:
  1. In a skillet, roast almond flour until golden brown.
  2. In a bowl, mix together, all-purpose flour, roasted almond flour, 2 tablespoons sugar and baking powder. Stir in almond plus. Whisk until smooth.
  3. In a skillet, heat ½ tablespoon olive oil and put ½ of pancake batter. Cook until bubbles appear on the surface and begin to set around the edges of the pancake. Then flip with a spatula and cook until golden browned on the other side. Place the pancake on the serving plate. Heat ½ tablespoon of olive oil in the same skillet and make 1 more pancake.
Make banana syrup:
  1. Peel and slice banana thinly crosswise.
  2. In a saucepan, heat water, 3 tablespoons sugar and cinnamon. Bring to boil. When it boils and get sticky, reduce heat to low and add bananas. Stir to coat well. Simmer until bananas are tender.
  3. Turn off the heat and put on the pancakes.
Recipe by Go Dairy Free at