These Banana Pancakes from Chef Ryan Jennings are naturally sweet, made with whole food ingredients, and perfect for a cozy, chef-inspired brunch at home.

What Makes These Pancakes Special? 

These aren’t your average banana pancakes. Sweetened with ripe bananas and dates, made hearty with whole wheat and oat flour, and blended with almond butter for richness, they’re fluffy, flavorful, and satisfying—without any refined sugar.

Chef Ryan pairs them with a simple prune-cinnamon sauce that brings natural sweetness and gut-friendly fiber to the plate. It’s the kind of thoughtful, balanced breakfast that leaves you feeling full and fueled—ideal for a special weekend brunch or a powerful start to a busy day.

Cook Along with Chef Ryan

Watch the full recipe demo below to follow along step-by-step in the Sweet Pea kitchen.

Ingredients

For the pancakes:

• Whole wheat flour

• Oat flour

• Ripe bananas

• Almond milk

• Almond butter

• Maple syrup (just a touch!)

• Baking powder

• Baking soda

• Cinnamon

• Pinch of salt

For the sauce:

• Prunes

• Almond milk

• Cinnamon

How to Make Them

Make the batter:

Whisk together your dry ingredients. In a separate bowl, mix almond milk, almond butter, maple syrup, and salt. Add ripe bananas, mash slightly, and blend briefly for a smooth (but still textured) mixture. Combine wet and dry, adjust consistency as needed, and let the batter rest for 30 minutes.

Cook the pancakes:

Pour batter onto a preheated nonstick skillet over medium heat. Cook until bubbles form on the surface, then flip and finish until golden brown.

Make the sauce:

Soften prunes in almond milk (Chef Ryan uses the microwave for 5 minutes), then blend with cinnamon into a smooth sauce.

Serve and enjoy:

Stack 2–3 pancakes on a plate, drizzle with the prune-cinnamon sauce, and serve warm.

A Better Way to Breakfast

Whether you’re treating guests or fueling up for a full day, these pancakes deliver comfort and care in every bite. Made with whole food ingredients and no added sugar, they’re proof that delicious and nutritious can go hand in hand.

Note: This recipe is based on a behind-the-scenes look at how Chef Ryan prepares these pancakes in the Sweet Pea kitchen. Exact measurements weren’t provided, but the ingredients and method offer inspiration for creating your own version at home. For more precise plant-based pancake recipes, check out these helpful resources:

• Forks Over Knives: Banana Pancakes

• PlantYou: Quick and Easy Vegan Banana Pancakes

• Plant-Based RD: Gluten-Free Vegan Pancakes

Want more like this?

Check the Sweet Pea A La Carte Menu each week to see which flavor of pancakes we’re featuring! Varieties include Chocolate Cherry, Apple, Blueberry, and even Sweet Potato.