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A stack of fruity pancakes with fresh raspberries on top. There is syrup drizzling over the side. There are more pancakes in the background and fresh raspberries.
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Fruit Pancakes

These fluffy fruit pancakes are loaded with bananas, and other healthy ingredients like ground flaxseeds, berries, and more!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 10
Calories 190kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 flax egg
  • 2 medium bananas
  • 1 ½ cups plant-based milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons vegan butter
  • 1 tablespoon agave nectar
  • 2 ½ cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raspberries (see note)
Cups - Metric

Instructions

  • Prepare the flax egg. Set aside.
  • Blend the bananas, milk, vinegar, butter, and agave nectar in a blender or food processor. Pulse in short bursts until the bananas are broken into smaller bits.
  • Stir together the flour, baking powder, baking soda, and salt in a mixing bowl.
  • Pour the banana mixture into the flour mixture and stir until there are no large flour clumps in the bowl. Allow the batter to sit for 10 minutes.
    A milk mixture is being poured into a bowl with flour.
  • Heat a griddle over medium-high heat. Spray some vegetable spray, and pour the batter in 1/4 cup rounds in the heated pan. Top pancakes with frozen raspberry pieces (whole pieces can be too big for pancakes, so cut them in half or add pieces of the fruit).
  • Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown. 
    A spatula holds a pancake on a griddle, getting ready to flip it. There are other pancakes on the griddle, too.
  • Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
  • Serve pancakes with vegan butter, sliced bananas, fresh fruit, and maple syrup.

Notes

Raspberries can be hard to find at certain times of the year. You can substitute frozen raspberries or mixed frozen berries. Whatever berries you use, if they're large, cut them in half.

Nutrition

Calories: 190kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 156mg | Potassium: 429mg | Fiber: 5g | Sugar: 7g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 2mg