Freeze a batch of these vegan pancakes for up to two months for a quick and easy breakfast. Try our delicious vegan pumpkin pancake variation for a cozy fall breakfast.
1.5 cup Refrigerated unsweetened almond or coconut milk
3 Bananas, peeled and mashed
0.25 cup Vegetable oil
Maple syrup and/or vegan coconut whipped cream
Nutrition value
319
calories per serving
26 g Fat6 g Protein15 g Carbs5 g FiberOther
Current Totals
26 g Fat
6 g Protein
15 g Carbs
5 g Fiber
MacroNutrients
Carbs
15 g
Protein
6 g
Fiber
5 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
72 mg
Iron
2 mg
Vitamin A
25 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
9 mg
Copper
0 mcg
Magnesium
110 mg
Manganese
1 mg
Phosphorus
145 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment