Maple Banana Paleo Pancakes (GF + Vegan*)

If you love weekends, we can be friends. 

These Maple Banana Pancakes (paleo +grain-free) are literally a STAPLE at my house on the weekend!

They are the perfect amount of sweet, fluffy, and melt-in-your-mouth-flaky. I’m convinced they’re the best start to a Saturday morning. (Or, hey, the perfect end to a crummy Monday night: no judgment here.)

Bonus? These can easily be made vegan by omitting regular eggs and substituting flax-eggs.

To make one flax egg, combine 1 Tbsp. golden flaxseed meal and 2.5 Tbsp. warm water. Let this sit for 3 minutes, until it becomes gelatinous. Then add it in as you would an egg.

Table to Soul


What You’ll Need:

  • 1 ½ cup Bob’s Red Mill Paleo Pancake + Waffle Mix
  • 2 eggs (for a vegan alternative or to eliminate eggs, flax eggs will work*)
  • 1/4 cup water or almond milk
  • 1 Tbsp. Coconut oil or Earth Balance vegan spread
  • 1 very ripe banana, mashed
  • 1/2 tsp. organic pure maple extract or 1 Tbsp. grade A pure maple syrup  
  • 1/2 tsp. cinnamon


The Method:

  1. Combine Bob’s Red Mill Paleo Pancake + Waffle Mix and cinnamon in a bowl. In a separate bowl, combine together mashed banana, maple extract, melted coconut balance or vegan spread, eggs (or flax eggs) and almond milk.
  2. Lightly coat your favorite pan with nonstick (or coconut oil). Turn heat to medium and let heat for 1 minute. Then, turn heat down to medium-low and pour batter in the pan. Allow pancake to sit until the top begins to bubble, then flip and cook the other side.
  3. Serve and enjoy while warm!

Optional Toppings: Top with Earth Balance vegan alternative, organic (grade A) maple syrup, bananas, dried fruit, toasted pecans, or flaked coconut!