• 3 ripe bananas
  • 2 cups white flour
  • 1 cup whole wheat flour
  • 1 tbsp baking soda
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 2 tsp salt
  • 1 tbsp apple cider vinegar
  • 3/4 cup vegan yogurt
  • coconut oil as needed
  • 1 cup water


  1. Mix all ingredients together.
  2. Warm up a skillet or waffle iron on medium heat. Add a dab of coconut oil to prevent sticking.
  3. Use 1/2 cup of batter for each pancake/waffle and apply to skillet or iron.
  4. Cook until lightly golden on each side. If you find your pancakes are still raw inside, that's an indicator to turn your heat down and cook longer instead.
  5. If cooking in a waffle iron, pour into the center and wait a few seconds before closing lid. If the batter does not pour in like a liquid, gradually add small quantities of water until it does.

*For best results, omit the apple cider vinegar while mixing. I prefer to add this to a smaller cup that contains just the single pancake or waffle I'm about to make and stir in the same quantity of vinegar to just that cup. This allows each pancake/waffle to react with the baking soda individually.