You guys. These pancakes are *insert current trendy adjective* awesome, the bomb diggity, the shiznit, lit, poppin’, on fleek; WHATEVER you wanna call it.

I have been craving cinnamon a lot lately! Adding it to my cereals and lattes; now apparently my pancakes! Of course when I had the cinnamon pancake epiphany I did a quick google search and sure enough, my cooking idol, Minimalist Baker had a similar idea! So there I was adapting her perfect recipes yet again!


If you want:




Try this one out! The caramelized bananas were a bit extra.. but I had a banana sitting around and I wanted to put it to good use! A fresh banana would go great with these pancakes; however, if you are ok with a little sugar surge then go for caramelized!

My most recent dietary goal is to decrease my sugar intake. I have made so many wonderful changes to my lifestyle over the last year; but there is always room for improvement.

Looking back on how much processed and sugary foods I was eating everyday to now, I have truly come a long way. For me, limiting sugar is not about weight loss but for overall health and function. I was born with a sweet tooth, maybe a couple sweet teeth but I learn everyday on how to cook or bake without excessive amounts of sugar.

Ok end rant.

Cinnamon Pancakes with Caramelized Bananas 

Serves: 2


  • 1 cup all purpose flour
  • 1.5 tbsp pure cane sugar or coconut sugar
  • 1 tbsp baking powder
  • pinch salt
  • 1.5 tsp ground cinnamon
  • 1 c unsweetened non-dairy milk (I used almond)
  • 2 tbsp melted vegan butter (I used Earth Balance)
  • 1.5 tsp pure vanilla extract


  • 1 ripe banana
  • 2 tbsp brown sugar or coconut sugar
  • 2 tbsp vegan Butter or coconut Oil


  1. Whisk all dry ingredients in a large bowl.
  2. Whisk all wet ingredients in a small bowl.
  3. Add wet to dry slowly. Whisk until just combined (when large lumps are gone, but still small lumps are present), be sure not to overmix.
  4. Preheat your pan to med-low heat.
  5. Once preheated, scoop scant 1/4 cup- 1/2 cup (1/4 cup if you want stackable mini pancakes or 1/2 for standard size) of batter onto the lightly greased pan. Flip when bubbles appear on top which is about 3 minutes. Cook for another 2 more minutes on the other side.
  6. Meanwhile, in another frying pan, make the bananas. Slice the ripe banana. Place the brown sugar and vegan butter (or coconut oil) in the frying pan and melt until the sugar has dissolved. Add the banana and coat in the caramel, let bubble away for around 5 minutes until the banana is soft.
  7. Serve the banana on top of the pancakes and use any leftover sauce to drizzle over the top.


Happy cooking,

Sherise Rae


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