There’s nothing better than warm, fluffy, flavorful pancakes on a Saturday morning. We’ve experimented with this recipe a few different ways, but this version is by far the best. You can substitute any kind of nut butter you want -- we’ve used both peanut butter and almond butter and both are amazing! The trick to vegan pancakes is using bananas as an egg substitute. If you don’t like bananas, you can also use flax seed (1 TBSP ground flax seed + 3 TBSP water + sit for 30 minutes = 1 egg).