For a hint of sweetness, just top your pancakes with a bit of maple syrup, your favorite fruits, banana slices, and you are good to go!
A whole, hearty breakfast makes me feel excellent and keeps me going through the day. And there’s nothing better way to start one’s day than a piping hot stack of delectable pancakes. Don’t you agree? And these vegan coconut banana pancakes are no exception as they are deliciously soft, fluffy, and comes together in less than 30 minutes. The best part, these vegan pancakes are made with ingredients you probably already have in your pantry. So let’s hop on to the ingredient list.
dry ingredients – flour, salt, baking powder, and wet ingredients – milk, sugar, oil, extract, and fruit.
» Flour – I have used self-rising flour to make these pancakes. » Baking powder – a leavening agent that creates light and fluffy pancakes. » Salt – to enhance the overall flavor of our pancakes. » Coconut Sugar – adds a nice caramel, nutty touch to our pancakes. You can use regular sugar or brown sugar instead. » Banana – use overripened banans. It keeps our pancakes moist and adds natural sweetness. » Coconut Milk – yields tender and moist pancakes. You can use regular milk instead. » Vegan Yogurt – lends moisture, nice texture, and a slight touch of tartness to the pancakes. » Coconut Flakes – gives a richer, nuttier taste and depth of flavor. Toast the coconut flakes for a much deeper flavor and add them to the pancake batter. » Coconut Extract – a few drops give this banana pancakes its signature flavor. » Coconut Oil – for cooking pancakes.
» Combine dry ingredients – Mix self-rising flour, baking powder, salt, and coconut sugar in a large mixing bowl. Mix until combined. » Combine wet ingredients – In a separate bowl, whisk together mashed banana, coconut milk, vegan yogurt, sweetened coconut flakes, and coconut extract. Add the wet ingredients to the dry ingredients and whisk it well for about a minute until smooth and lump-free batter is formed. Do not overmix the batter. Allow the batter to rest for 4-5 minutes. The batter should be of thick dropping consistency. » Cook the pancakes – Heat a skillet over medium heat. Brush it lightly with coconut oil. Pour 1/4 cup of batter onto the heated skillet. Use a measuring cup for this scoop. From the center, start to spread the batter. Spread the batter in a single circular manner. Cook the pancake on medium-low heat. » Flip the pancakes – When bubbles start to form on top of a pancake, it’s time to flip over. Take a flat silicone spatula, push it all underneath the cooked pancake’s side, and gently turn it over. Do it gently, or you will end up with an uneven pancake. Cook the uncooked side for another 40 seconds. For soft and fluffy pancakes, avoid turning them more than once. When cooked, remove from skillet and transfer to a clean plate. Repeat the process with the remaining batter. Serve hot.
» Measuring cup – For identical-looking pancakes, always use a measuring cup to scoop the pancake batter onto the hot skillet. » Electric Griddle – I have used a skillet to cook my pancakes, but an electric griddle works like a charm too. Set the temperature to 350 degrees F, grease the griddle, and prepare as directed. On an electric griddle, you can cook multiple pancakes at a time. » Take it easy – Do not rush to finish up your pancakes. The first side takes about 60 seconds to brown on a medium-low flame. When bubbles start to form on top of a pancake, it’s time to flip over. » The batter needs to rest – Allow the pancake batter to rest for at least 5 minutes or more. This helps to ease the gluten, and the pancakes turn out nice and fluffy. » Double the recipe- This recipe makes 12 medium-sized pancakes that feed a family of 4. You can easily double the ingredients to feed a large crowd, and it will soon become a showstopper of your morning breakfast » Keep your pancakes warm – To keep your banana coconut pancakes warm in between cooking, transfer them to a casserole, spread them in cascading order, and keep it covered until you have finished up cooking all the pancakes. » Leftovers – You can store the completely cooled vegan banana and coconut pancakes in an airtight container for up to 2 days in the fridge. To reheat – warm the pancakes in the microwave for 1-2 minutes until heated through. Top with your favorite topping and enjoy.
Feel free to experiment with whatever combination you love, and you will be amazed at how well this recipe adapts to that.
Topping Ideas!
Decorate the cooked Vegan Coconut Banana pancakes the way you love! I have garnished my vegan pancakes with chopped bananas and fresh berries. Then, I added the final touch: an ample coating of maple syrup. It was like a sugary waterfall cascading down the stairs of the pancakes. Yum!!
My kids loved it; they devoured it so fast; one second, it was there, and the other was gone. Pancakes can be topped in a variety of different ways. Some tested and tried suggestions are –
Top it with berries of your choice, Drizzle with chocolate syrup Add your favorite nuts, Whipped cream Any berry sauce. The possibilities are endless!
Should you make these vegan banana and coconut pancakes or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
