Whole wheat banana pancakes from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 13) by Thug Kitchen and Michelle Davis and Matt Holloway

  • grapeseed oil
  • non-dairy milk
  • Show all ingredients...

  • EYB Comments

    Can substitute all-purpose flour for whole wheat pastry flour, and coconut oil for grapeseed oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for whole wheat pastry flour, and coconut oil for grapeseed oil.

  • julianne_donvok on April 26, 2026

    The pancakes were delicious, not too banana-y. They're very dense, so a few pancakes go a long way.

  • Hannaha100 on October 10, 2016

    These were a lovely weekend brunch, although I agree with Zosia, the banana flavour was fairly mild. We used gluten-free flour instead of pastry flour and 1/2tsp xantham gum with soy milk. These are small and thick Scotch-style pancakes rather than large thin English pancakes. Would make again!

  • Zosia on June 24, 2016

    Definitely light on the banana flavour but family loved them and no one's a vegan! There's a lot of baking soda in the recipe and not much acid to neutralize it so I added 2 tbsp white vinegar to the non-dairy milk (non-dairy buttermilk equivalent). The batter was thick but the pancakes were very light and fluffy. I used whole wheat pastry flour and my yield was 18 using 60ml batter each.

  • mamacrumbcake on May 19, 2016

    My kids (vegan teenagers) liked these, though they did say that the pancakes were a bit rubbery. I made it with whole wheat pastry flour instead of all-purpose flour. I thought the pancakes were just OK and will continue searching for a vegan pancake recipe that I like better. I did think that 2 cups of almond milk would have been too much—1 3/4 cups made a batter with the right consistency. The banana flavor was hardly noticeable.

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