If you’re on the lookout for a breakfast recipe that’s not only delicious but also vegan and indulgent, look no further! These Vegan Coconut Pancakes topped with Caramelised Bananas will transport you straight to tropical paradise. Fluffy, light pancakes infused with creamy coconut milk, paired with sweet and warm caramelised bananas, make for a perfect weekend treat or special occasion breakfast. The best part? They are super easy to make and sure to impress your family and friends!

Why This Recipe Is a Must-Try

This recipe is a great way to elevate your usual pancake game. With simple ingredients that you likely already have in your kitchen, you can whip up a delightful breakfast in no time. The bright notes of coconut paired with the rich, caramelised sweetness of the bananas create a beautiful balance that is both hearty and satisfying. What’s more, these pancakes are vegan, making them suitable for a wider audience. They are fluffy, filling, and loaded with flavor. Trust us, once you try them, they’ll become a staple in your breakfast rotation!

Ingredients

225 grams all purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp salt
1 tsp coconut oil, melted (plus extra for frying)
½ tsp pure vanilla extract
350 ml coconut milk
2 ripe bananas
2 tbsp maple syrup or brown sugar (for caramelising the bananas)

How To Make Vegan Coconut Pancakes with Caramelised Bananas

Step 1: Prepare the Pancake Batter

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed. In a separate bowl, mix together the melted coconut oil, pure vanilla extract, and coconut milk. Ensure the coconut milk is well shaken or stirred before measuring. Combine the wet ingredients with the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 2: Heat the Pan

Place a frying pan or griddle over medium heat. Add a little coconut oil to the pan, spreading it evenly on the surface. You want enough oil to ensure the pancakes don’t stick, but not so much that they fry too aggressively.

Step 3: Cook the Pancakes

Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes until small bubbles form on the surface and the edges begin to look set. Carefully flip the pancakes and cook for another 2-3 minutes on the other side until golden brown. Repeat this process with the remaining batter, adding more coconut oil to the pan as needed.

Step 4: Caramelise the Bananas

While the pancakes are cooking, slice the ripe bananas into thick rounds. When the last pancake is cooking, wipe the pan clean and add a little more coconut oil over medium heat. Add the sliced bananas to the pan and sprinkle them with maple syrup or brown sugar. Sauté for about 2-3 minutes until the bananas are soft and caramelized, stirring gently to coat them in the syrup.

Step 5: Serve and Enjoy!

To serve, stack the fluffy coconut pancakes on a plate and top generously with the caramelised bananas. Feel free to drizzle over extra maple syrup or a sprinkle of shredded coconut for added flair and flavor. Enjoy your delicious, vegan breakfast!

Expert Tips

For an extra coconut flavor, consider adding shredded coconut to the pancake batter.
Ensure your baking powder is fresh; this is crucial for fluffy pancakes!
If you like your pancakes sweeter, feel free to increase the amount of sugar in the batter.
Don’t be afraid to experiment with toppings! Fresh berries, nuts, or a dollop of vegan yogurt work beautifully.

Variations and Customizations

Swap coconut milk for almond milk or oat milk if you prefer a different flavor base.
Add spices like cinnamon or nutmeg to the pancake batter for a warm kick.
Incorporate other fruits such as blueberries or chopped apples into the batter for added sweetness and texture.
Make it a chocolate treat by folding in dairy-free chocolate chips into the batter just before cooking.

How to Store Leftovers

Leftover pancakes can easily be stored in the refrigerator in an airtight container for up to 3 days. To reheat, simply pop them in the toaster or a microwave. If you prefer to save them for longer, layer the pancakes with parchment paper and freeze them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy them, thaw and reheat using the same methods.

FAQ

Can I make these pancakes gluten-free?

Yes! You can swap the all-purpose flour for a gluten-free all-purpose blend. Make sure it contains xanthan gum for better texture.

What can I use instead of coconut oil?

You can use vegetable oil, canola oil, or even melted vegan butter as a substitute for coconut oil.

Can I make the batter ahead of time?

Yes, you can store the pancake batter in the refrigerator for up to 24 hours. Simply give it a quick stir before cooking, as it may thicken when chilled.

How can I make these pancakes protein-packed?

You can add a scoop of your favorite plant-based protein powder to the batter, or serve the pancakes with a side of nut butter or a sprinkle of hemp seeds for added nutrition.

Conclusion

These Vegan Coconut Pancakes with Caramelised Bananas are a delightful treat that everyone, vegan or not, will enjoy. With their soft, fluffy texture and the rich sweetness of the bananas, they are sure to become a family favorite. Whether it’s a lazy Sunday morning or a special brunch gathering, this recipe is simple enough to whip up in no time while still being impressive. We hope you’re inspired to give this recipe a try and enjoy the deliciousness it brings to your table. Happy cooking!

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