• Nathalie// Whole and Honeyed

Fluffy Cinnamon Banana Pancakes

Happy New Year's Eve!

Is there quite possibly a better way to celebrate the New Year than with Fluffy Cinnamon Banana Pancakes? I think not!

There's a lot to say about the New Year and New Year's resolutions. This time of year is really hard not to get stumped when resolutions don't play out exactly how you want them to or you get overly consumed with trying to meet your goals that you forget to reflect on how far you've come.

Resolutions are great, but life is too short not to enjoy some delicious pancakes! Pancakes may not be part of a "typical New Year's Resolution diet." But they are really tasty and bring so much joy. What's not to feel good about that?

We can't neglect the sense of joy that food brings and become obsessed reaching a certain goal. Hey you may have eaten a few more sugar cookies than you intended this year, but you ate them while surrounded with your loved ones. You won't go down a dark rabbit hole, eating tons of sugar cookies all year round, so why not enjoy them while they're there? Instead of stressing yourself out trying to get "back on track," keep enjoying your food, but try doing so intuitively and mindfully.

I love these Fluffy Cinnamon Banana Pancakes because they bring all the joy and comfort of a normal pancake, but leave you feeling energized. They are made with wholesome ingredients and packed with plant based protein. They are quick and easy to make and just as easy to make the night before and cook the next morning (New Year's Day brunch anyone?).

I love finding healthier and "feel better" recipe alternatives to the ones that don't leave me feeling so great. Yes, these pancakes are Vegan, Gluten Free, and Refined Sugar Free, but instead of getting fixated on the labels, make and eat what makes you feel truly good. That will get you a lot farther in the New Year!

Hope you enjoy!

Yields: About 6 Pancakes


3 Ripe bananas

2 Flax eggs (2 tbs of flax seed meal soaked in 4 tbs water)

3 tbs Hemp seeds

1/4 tsp Baking powder

2 tbs Almond milk

1 tsp Vanilla

1/2 tsp Cinnamon

1/8 tsp Nutmeg

Dash of sea salt


Begin by heating a large skillet over medium heat and spraying with coconut oil or other cooking oil of choice. In a bowl mash the bananas. Add all other ingredients and stir until fully combined into a smooth batter. One by one scoop 1/4 cup of batter onto the skillet. Cook for about 4 minutes on both sides. The pancakes should be easy to flip, so wait until you can easily scoop a spatula under and flip over. Top with optional toppings such as blueberries, raspberries, nuts, almond butter or maple syrup. Enjoy!

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