Vegan Banana Cinnamon Pancakes with Karuna’s Empower Whole Plant Smoothie

These Vegan Banana Cinnamon Pancakes are made with our Empower Whole Plant Smoothie! A delicious vegan breakfast that is also gluten free!

Our Empower Whole Plant Smoothie contains quinoa flour. Quinoa flour is a great plant based protein source. It’s protein content is bio available for absorption so that means you are getting a high-quality of protein.


Other Recipes Using Karuna’s Empower’s Whole Plant Smoothie

  • Empower Gluten Free Vegan Banana Cinnamon Muffins
  • Empower Pumpkin Pie Bars
  • Empower Apple Vegan Baked Oatmeal
  • Empower Peanut Butter Banana Ice Cream
  • Empower Banana Bread
  • Empower Healthy Breakfast Banana Split
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    Vegan Banana Cinnamon Pancakes with Karuna’s Empower Whole Plant Smoothie

    These Vegan Banana Cinnamon Pancakes are made with our Empower Whole Plant Smoothie! A delicious vegan breakfast that is also gluten free!

    Course: Breakfast
    Cuisine: Vegan, Gluten-Free
    Prep Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 pancakes (2 pancakes per serving)
    Calories: 19

    • Author: Gina Marie


    • 1 cup all purpose gluten free flour (you can sub for whole wheat or all purpose flour)
    • 1 tablespoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon cinnamon powder (optional)
    • 1/4 teaspoon sea salt
    • 12 tablespoons Monk Fruit Sugar (you can sub for coconut sugar or organic cane sugar)
    • 1 cup Empower Whole Plant Smoothie
    • 1 teaspoon apple cider vinegar
    • 1/2 teaspoon vanilla extract
    • 1 medium ripe banana


    1. First add to 1 cup of flour, 1 tablespoon of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of cinnamon powder(opt), ¼ teaspoon of sea salt, and 1-2 tablespoons of sugar in a large mixing bowl and toss together with a whisk or fork.
    2. Second add both banana and 1 cup of Karuna’s Empower and slightly blend together. Put it in a separate bowl and add 1 teaspoon of apple cider vinegar and 1/2 teaspoon of vanilla extract. Stir until fully combined.
    3. Third, pour the wet ingredients into the dry and stir together, whisking thoroughly until no lumps remain.
    4. Grab your skillet or non-stick pan and add a drop of oil making sure the pan is very hot ( over medium-high heat.)
    5. I use a 1/4 cup measurement to create the standard  4-inch pancake. Drop it into a very hot skillet and cook for 60 seconds or so until you see large bubbles form. Flip and cook for another 60 seconds. Continue cooking in 1/4 cup measures until all your batter is used. NOTE: You can test one pancake and adjust if it’s too thin or too thick by adding more liquid or flour accordingly.)
    6. Serve with your choice of fruit, nuts, and syrup. Enjoy!


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