"Buttermilk" Banana Pancakes

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 6 Servings


  • Stove


  • 2 cups soy milk unsweetened
  • 2 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 5 tbsp Earth Balance butter divided, melted
  • 1 tbsp agave nectar
  • 2 cup flour whole wheat, no bleached flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup banana sliced, divided
  • 1/2 cup date syrup divided


  • Combine soy milk and lemon juice in a large measuring cup then set aside for about 6 minutes. Stir in 2 tbsp worth of melted butter and agave nectar.
  • Whisk together the flour, baking soda, baking powder and salt in a large bowl. Whisk in soy milk mixture until fairly smooth.
  • Heat a large nonstick pan or griddle over medium heat. Pour about a 1/2 tbsp of melted butter into the pan to coat.
  • Pour batter into pan in about 4 inch circles. Cook 4 to 5 minutes or until edges of pancakes become dull and bubbles form on tops. Flip pancakes; cook another 2 to 3 minutes or until browned. Repeat this process until batter is finished.
  • Serve with banana slices, melted butter and a drizzle of date syrup.


Tip: Use date syrup over maple syrup for the added nutrients. 

My Notes

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