Vegan Banana Nut Muffin Pancakes with Streusel Topping
Fluffy vegan pancakes that capture all the comforting flavors of banana nut muffins in breakfast form. Mashed ripe banana and flaxseed meal create tender, cake-like texture while a homemade streusel topping adds delightful crunch. Whole wheat pastry flour keeps them hearty yet light, and chopped walnuts provide nutty richness. Perfect for weekend brunches or special breakfast occasions when you want something more exciting than regular pancakes but easier than actual muffins.
Ingredients
- 1 small very ripe banana ((mashed // 1 banana yields ~1/3 cup))
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1 tbsp Earth Balance ((melted // or other non-dairy butter))coconut oil1:1vegan
solid at room temp works best
- ½ tsp pure vanilla extract
- ½ cup unsweetened vanilla almond milk ((or other milk))
- ½ cup whole wheat pastry flour (or sub gluten free blend or oat flour)
- 2 tbsp raw walnuts ((for topping))
- 1 heaping Tbsp raw sugar
- 2 tbsp unbleached all-purpose flour
- 1 scant Tbsp Earth Balance ((or other non-dairy butter))coconut oil1:1vegan
solid at room temp works best
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Combine sugar and flour in small bowl, cut in Earth Balance until well combined
- 3
Spread streusel on baking sheet and bake for 5-7 minutes until light brown, remove and set aside
- 4
Preheat electric griddle to medium heat or large skillet on stovetop
- 5
Whisk mashed banana, baking soda, baking powder, salt, vanilla extract, flaxseed meal and water in large bowl until combined
- 6
Let mixture set for a couple minutes
- 7
Add melted Earth Balance and almond milk and stir
- 8
Add flour and stir until just combined, adjust consistency with flour or milk if needed
- 9
Let batter rest for 5 minutes
- 10
Lightly grease griddle and pour 1/4-cup measurements of batter onto griddle
- 11
Top with sprinkle of streusel and walnuts
- 12
Flip when bubbles appear in middle and edges turn slightly dry
- 13
Cook for 1-2 minutes more on other side
- 14
Top with additional streusel, walnuts and maple syrup if desired
Tips
Make sure banana is very ripe with brown spots for maximum sweetness and easier mashing.
Let batter rest 5 minutes to allow flaxseed meal to thicken and create better texture.
Don't overmix batter once flour is added to keep pancakes tender and fluffy.
Good to Know
Store leftover pancakes in refrigerator for up to 3 days. Reheat in toaster or microwave.
Streusel can be made 1 day ahead and stored covered. Mix dry ingredients night before.
Serve immediately while warm with maple syrup, additional streusel and chopped walnuts.
Common Mistakes
Don't skip resting time or pancakes will be dense instead of fluffy.
Keep griddle at medium heat to avoid burning while centers cook through.
Don't overmix batter to avoid tough, rubbery texture.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these gluten-free?
Yes, substitute the whole wheat pastry flour with gluten-free flour blend or oat flour using same amount.
What if I don't have flaxseed meal?
You can substitute with 1 egg or commercial egg replacer, though texture will be slightly different.
How long will leftover streusel keep?
Store covered at room temperature for up to 1 week or freeze for up to 3 months.