Aloha Pancakes


  • 1 c. all purpose flour
  • 1 c. whole wheat flour
  • 2 tsp. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. pure almond extract
  • 1/2 tsp. pure vanilla extract
  • 2 Tbsp. ground flaxseed
  • 6 Tbsp. water
  • 2 c. original almond milk
  • 2 Tbsp. coconut oil, melted
  • 1 large banana, cut into small pieces
  • 3/4 c. chopped pecans
  • 3/4 c. shredded or flaked coconut


  1. In a small bowl, mix the 2 tablespoons flaxseed with the 6 tablespoons water. Stir to combine and then set aside.
  2. In a large bowl combine the dry ingredients and stir to mix. Gently mix in the banana, pecans and coconut. Make a well in the center.
  3. In a medium bowl stir the liquid ingredients together; pour into the center of the well in the dry ingredients. Gently stir just to combine. There will be some lumps, but do not over-stir, as this will make the pancakes tough.
  4. Heat a flat skillet over medium-high heat. Spray with a non-stick cooking spray and drop ¼ c of batter in. Gently spread out just a little, shaping into a round shape. Continue until skillet is full.
  5. Cook until golden brown on both sides. Serve warm with your favorite toppings.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.