Super-Healthy Yummy Vegan-or-Not Pancakes (or Waffles)

Part of being “green” is being healthy – or so I think.  Many years ago I started making large batches of pancakes and waffles for my family and freezing them.   Then each morning we’d bring a few out and toast or microwave them and have a healthy, homemade breakfast as fast as a processed, frozen breakfast.  Over the years I have varied up the recipe and added or removed ingredients based on current tastes and what was in the house.

This is a great project to do with the whole family.  I have twins,  so when they were younger (about 3) I started having them both help.  They would each get their own bowl and each get to add all the ingredients and take turns mixing (I helped them with the electric mixer).  Children always seem to be more interested in eating something that they help make.   This was also an easy way to make a double batch.  I find that mixing and cooking a double batch of these generally takes me about two hours, with a griddle and 2 waffle irons going.

You could make the whole thing organic by just buying organic versions of the ingredients!

Pancakes or Waffles
large batch (Use an extra large bowl)

2 c. white flour or bisquick
2 c. whole wheat flour
2 c. wheat germ
1 tsp baking powder
1 tsp baking soda
1-3 bananas, a little old is better,  can’t be too old
1/2 can pumpkin (or 1 whole can and less bananas, optional)
3 eggs  (can substitute 3/4 c. applesauce for the eggs)
4 c. milk, rice milk or soy milk
dollop of canola oil if making waffles (maybe 2 Tbs?)
chocolate chips (For vegan pancakes make sure chips don’t have milk as an ingredient, usually Bakers or Whole Foods semi-sweet are good)

other ingredients if desired:
applesauce or diced apples or pears can replace other fruits
even water can replace milk (e.g. for babies too young for milk)


  1. Stir dry ingredients together
  2. Mush and add bananas  (knead them in the skin or crush on a plate with a fork)
  3. Add pumpkin
  4. Add eggs (or applesauce)
  5. Add milk & oil
  6. Mix (I use an electric hand mixer)
  7. Add chocolate chips, stir
  8. Cook! 

I usually make small pancakes on the griddle, cooking about 3 minutes on the first side and 1 minute on the second side. 

I put them in the waffle iron for about 3-5 minutes, depending on how crunchy you like them. 

I pile them on a plate as they finish cooking and the ones that don’t get eaten immediately, I let cool.  Then I put them into plastic bags and freeze them.   (I write on the bags, and when I empty a bag I have a corner of the freezer I tuck them into.  Then the next time I cook I shake out the crumbs and re-use the plastic bags

I usually have to pry waffles apart with a knife.  Then I toast them.  We usually microwave the pancakes, but if you take a minute to re-fry them on the stove they’re much better.

I also used this to teach them how to count.  They always wanted chocolate chips to eat and I would ask them “How many do you want?”  and then I would give them the number they each asked for!  It took quite a while for them to figure out to ask for “lots” rather than “2” or “5”.  It was fun watching them figure it out over several months.

Let me know how these turn out for you and how you alter them! 

Happy Eating!

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  1. I am a vegetarian, so I love to discover new recipes! Thanks for this post – gonna try them this week! Yum…

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  2. Mashed bananas and chocolate chips add flavor to the pancake.

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