Nourishing Vegan Banana Pancakes 


These vegan banana pancakes are hearty, nourishing and packed with omegas! 


I’m always amazed at what vegans use as an egg substitute. 

For example, this recipe uses a flax egg 

(1 TBS of freshly ground flax seeds or flax seed meal + 3 TBS of water and let the mixture sit for 15 minutes)

flax egg

Flax eggs = most successful egg substitute

Also, they are high in omega 3 fatty acids (good fat), dietary fiber, and lignans.

pancakes enjoyed with vegan butter and maple syrup

Vegan Banana Pancakes

3 TBS ground flax seeds

2 ripe bananas

4 flax eggs (4 TBS ground flax seeds + 12 TBS water)

¼ c coconut oil

½ c plant based mylk – I used soy

1 ½ c oat flour – I simply blended my gluten free oats in the vitamix

1 tsp ground cinnamon

1 tsp baking soda 

Pinch of salt


1. Make flax eggs – mix flax and water, let sit for 15 min

2. Mash bananas 

3. Add coconut oil, flax egg, plant based mylk

4. Mix dry ingredients in a separate bowl

5. Mix the wet into the dry and mix

6. Cook!

This recipe is adapted from Raw. Vegan. Not Gross.


Vegan butter + strawberry jam

Breakfast, Dips & spreads

I am heavily inspired by @aspoonfulofnature’s beautiful blog and even more beautiful creations! I really like that she keeps her posts short and sweet, no fluff, and straight to the point with clear, simple directions and gorgeous professional photos.

This was so fun to make; cooking the strawberries reminded me of my grandma when she used to make this strawberry sauce for pancakes… hm…

And all I could think about was toast, so I put a slice of my favorite Ezekiel Sesame bread in the toaster and voila!
Nom  nom  nom.


I love that the vegan butter melts just like the real thing.


• 1/4 c soy milk or any plant-based milk
• 3/4 c sunflower oil or olive oil or safflower oil
• 1/2 c melted coconut oil
• Slice of lemon
• Salt to taste

1. Melt coconut oil
2. Blend everything
3. Freeze for 3 hours
*Can refrigerate for up to a month or freeze up to a year