Are we still pretending that pancakes are only reserved for weekend brunch? Allow us to quash that notion once and for all, with this recipe as Exhibit A. Courtesy of integrative chef Blaine Arin Tacker, this vegan take on the breakfast staple was thoughtfully crafted with a nutritious twist.

Consider the addition of banana, which doubles as a natural sweetener and adds some potassium, a mineral that supports bone health. Bananas are also rich in vitamin B6, a water-soluble coenzyme that helps with protein metabolism. And like many fruits, they’re also a good source of fiber and vitamin C.*(1,2)

Then there’s almond flour, which gives this batch of pancakes an extra boost of vitamin E, an important antioxidant. Almond flour is also a good source of manganese, a mineral that supports several functions in the body, and magnesium, a multitasker that plays a role in vitamin D metabolism and normal muscle function. Better yet? It also adds a bit more protein to this recipe.* (3,4)

Still looking to up the ante? When it comes to healthy toppings, the choice is yours: Perhaps you’ll add some fresh fruit for an additional dose of vitamin C, chopped walnuts for some omega-3 DHA, or chocolate-y cacao nibs for a little more protein and fiber. Either way—your weekday mornings just got a little bit more exciting.*

Catch the full recipe below.

Vegan Banana-Almond Pancakes

Vegan with gluten-free option. Makes 8-12 pancakes

Ingredients:

• 1 large ripe banana
• 2 tbsp coconut oil
• 3 tbsp maple syrup
• 1 1/4 cup almond milk
• 2 teaspoons baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/4 cups all-purpose flour (or gluten-free blend)
• 1/3 cup almond flour

Toppings (all optional):

• Cacao nibs
• Sliced banana
• Walnuts
• Maple syrup
• Blueberries
• Yogurt
• Granola

Method:

1. Mash your super ripe banana with a fork in a mixing bowl, until it looks fairly smooth (some lumps are okay).
2. Add melted coconut oil and maple syrup, and give it a quick mix to incorporate. Then, add the milk and whisk until smooth.
3. Add flour and almond flour. Fold ingredients together with a spatula, trying your best not to overmix. If the batter is super thick, thin it out with splashes of milk.
4. Heat your griddle or large skillet over medium heat. Lightly oil your cooking surface.
5. Add your batter to the pan in even mounds—you might try using ⅓ cup measuring cups or an ice cream scoop. If you want to add some extras like blueberries or chocolate chips, now is the time to do it! Let the pancakes cook for 2-3 minutes, when you’ll notice small bubbles starting to form on the surface and the edges touching the pan look dry.
6. Flip the pancakes when ready—they should look gorgeous and golden brown! Continue cooking on the second side for 1-2 minutes, then transfer to a plate and keep warm until you’ve cooked the rest of the pancakes.
7. Serve with your favorite toppings.

Notes:

• Any gluten-free “all-purpose” flour will work in this recipe, or freestyle your own mix! My favorite is a mix of oat and cassava flour. Bob’s Red Mill makes a great gluten-free blend, as well as almond flour (find at Whole Foods or Trader Joe’s).
• Pancakes will keep in the fridge for 3 days. You can freeze any pancakes you didn’t eat and thaw them out in the oven or microwave.

References:

1. “Office of Dietary Supplements - Potassium.” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services.
2. “Office of Dietary Supplements - Vitamin B6.” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services
3. “Office of Dietary Supplements - Vitamin E.” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services.
4. “Office of Dietary Supplements - Magnesium.” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services