Vegan Cranberry Banana Pancakes

Hey there, it's been a while. 
I'm glad you're happy that I'm alive and well, being that my blog is lacking frequent posts. This always seems to happen when I return to school (and my teeny tiny kitchen). 
It's been difficult for me to find the motivation (and the time of day) to pull my camera out of it's cave to take a picture of my culinary adventures. 

I know that sounds horrible, because as someone who claims to love blogging, I shouldn't be finding ways around it. It's just that there's never any light before 6:00am or after 5:00pm; and there's hardly enough energy in my body to unglue myself from the desk I promised to stay near until I finish essays, power points, study guides, and so on. 

I'm the best at making excuses. 
This is not something I'm proud of. 

But here we are already looking at the month of February, and I'm not going to let another day go by this month to prolong posting.

February 1st, you can stop taunting me now.
I have for you: a recipe for vegan cranberry banana pancakes.

I know what you're thinking: "Oh my gosh, cranberries were so last season!"
"How many times is she going to make banana pancakes?"

Hush, hush! Please allow me to explain!
I'm a college student living in a small apartment getting by with bulk, sale-priced ingredients. So when January hits and I'm wandering Sam's Club, I spot a colossal bag of fresh cranberries for 89 cents hidden in the back of the store, even the checkers at the front can hear my excited-little-girl voice shout, "SCORE!" 

And if I could count, I'd say I probably have around 20 bananas scattered throughout my kitchen. Frozen in plastic bags, chillin' in the fridge, and ripening on the little wooden fold-out table by the window. Bananas are like prized possessions. They're inexpensive yellow treasures that can be used as fat replacements when I don't eat butter or can't afford another jar of coconut oil, sugar replacers when I'm running low on raw sugar, and can be made into dairy-free ice cream when the price tag hanging from the shelf under the chocolate almond milk ice cream taunts me and says, "look at me, I'm must be made of gold!"

Ok, perhaps I'm being a bit dramatic, but at least you might have a slight understanding on why I choose the ingredients I do (at least while I'm in college). 

Let's get to the point of this post, because after all, you don't really want to read about my financial concerns. You just want to learn how to make pancakes. Am I right?

I was recently given the gift of my parent's hand-me-down coffee grinder, which comes in handy for grinding Casi Cielo Starbucks Coffee beans for my french press, but even more insanely helpful when I want to turn rolled oats into oat flour..or anything into flour really (nuts, rice, quinoa, etc.) 
Goodbye smoothie blender, goodbye giant food processor, hello coffee grinder. 

So as I'm trying to take the perfect picture of my pancake ingredients, I get a hunch that my banana would look a lot better in pictures without it's Chiquita sticker. 
Ha, not. 
Apparently, all I accomplished by peeling it off was revealing it's embarrassing tan lines. 

Another pancake-essential that I'm currently lacking is maple syrup. So if I can't make my own maple, I could at least make my own syrup. Of course! I could use more of my hoarded cranberries for this! In a pot they go with a little water, raw sugar, vanilla, and cinnamon to cook down to a syrup far better than your average maple. 

Vegan Cranberry Banana Pancakes 
Yield: 6 large pancakes
Recipe adapted from: Love and Lemons


  • 2 extra-ripe bananas, mashed
  • 1/2 cup whole cranberries, cut in half
  • 1 1/3 cups almond milk
  • 1/3 cup water
  • 2 teaspoons vanilla 
  • 1 1/4 cups oat flour or other gluten free flour (If subbing wheat flour, use 1 1/2 cups)
  • 2 tablespoons raw sugar (or preferred sweetener)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • oil of choice for pan 


  1. In a medium bowl, combine mashed bananas, cranberries, almond milk, water, and vanilla.
  2. In a separate bowl, stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in the dry ingredients and add the wet to the center, fold until all ingredients are thoroughly combined (*see note).
  3. Spoon batter onto a lightly oiled skillet and cook pancakes. 
  4. Serve with cranberry syrup.
*Note: if batter seems too thick, add 1 tablespoon of almond milk at a time until desired consistency is reached.

Cranberry Syrup

  • 1 cup whole cranberries
  • 2 cups water
  • 1 teaspoon vanilla
  • 1/2 cup raw sugar (or preferred sweetener)
  • 1 teaspoon cinnamon

  1. Rinse cranberries and add to a medium saucepan with water, vanilla, and sugar. 
  2. Bring mixture to a boil and set on medium heat to simmer. Cook the syrup until slightly thickened.
  3. Stir in cinnamon. 
  4. Serve over pancakes

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© A Little Baker
Maira Gall