These pancakes are the kind of weekend breakfast that makes the whole kitchen smell like a tropical holiday. They’re light, coconut-forward, and stackable — which means you get that first perfect bite of warm pancake, then soft banana, then sweet sauce, every time. I make a batch when friends drop by and everyone ends up asking for the recipe.
No complicated techniques. No obscure ingredients. The coconut milk in the batter keeps the crumb tender and adds a gentle richness, while the caramelised bananas bring a glossy, warm sweetness that feels indulgent without being fussy. They’re entirely plant-based and come together in one pan for the pancakes and a small saucepan for the sauce.
I’ll walk you through the exact steps I use, show the small adjustments that matter, and cover how to keep the leftovers tasting great. If you want a reliable brunch hit you can make anytime with pantry staples, this is it.
Ingredient List
- 225 grams all purpose flour — the structure for the pancakes; sifted for a lighter batter.
- 2 tbsp granulated sugar — sweetens the batter a touch and helps with browning.
- 1 ½ tsp baking powder — the leavening that keeps pancakes fluffy.
- ½ tsp salt — balances the sweetness and enhances flavor.
- 1 tsp coconut oil, melted, plus extra for frying — adds coconut aroma and prevents sticking.
- ½ tsp pure vanilla extract — lifts and rounds the flavor.
- 350 ml coconut milk — the main liquid; gives the batter its coconut richness and a soft crumb.
- 30 grams maple syrup or light brown sugar — for the caramel sauce; maple if you want a cleaner, syrupy finish, brown sugar for a deeper molasses note.
- 75 ml coconut milk — reserved for the banana sauce; adds creaminess and keeps the sauce dairy-free.
- 2 bananas, peeled and sliced into thick rounds — they caramelise quickly and hold shape when sliced thickly.
Vegan Coconut Pancakes with Caramelised Bananas — Do This Next
- Sift 225grams all purpose flour into a large bowl. Add 2tbsp granulated sugar, 1 ½tsp baking powder and ½tsp salt; whisk to combine.
- In a separate jug or small bowl, mix 1tsp coconut oil (melted), ½tsp pure vanilla extract and 350ml coconut milk. Pour the wet mixture into the dry ingredients and whisk until smooth and lump‑free. The batter should be about the thickness of double cream. If it is noticeably too thick, add a little of the 75ml coconut milk (reserved for the sauce) a small amount at a time until the desired consistency is reached, but do not exceed that 75ml.
- Heat a non‑stick frying pan over low–medium heat and add a little extra coconut oil to coat the surface.
- For each pancake, pour 1/4 cup of batter into the pan, leaving space between pancakes. Cook on low heat for 2–3 minutes until small bubbles appear on the surface and the edges begin to set. Flip each pancake and cook on the other side for about 2 minutes more, until golden and cooked through. Transfer cooked pancakes to a plate and keep warm; add more coconut oil to the pan as needed.
- To make the caramelised bananas, place 30grams maple syrup or light brown sugar and the reserved 75ml coconut milk in a small saucepan. Heat over medium, stirring until the sugar melts (if using sugar) and the mixture starts to bubble and reduce slightly.
- Add the 2 bananas (peeled and sliced into thick rounds) to the bubbling mixture. Let them cook for about 2 minutes, spooning the sauce over them, then flip the banana slices and cook for about 1 more minute until they are softened and coated in the caramel sauce.
- Serve the pancakes warm, topped with the caramelised bananas and any remaining sauce spooned over them.
Why I Love This Recipe
It hits the sweet spot between comfort and brightness. The coconut milk keeps the pancakes tender without using dairy or eggs, and the vanilla and coconut oil add a subtle fragrance that pairs perfectly with caramelised banana. The caramel sauce is straightforward: just maple or brown sugar and coconut milk, but it turns those banana slices into glossy, decadent bites.
Texture matters here. The pancakes are soft and slightly springy. The bananas give a tender contrast with a sticky, saucy coating. You can stack them neatly for breakfast guests or make individual plates for a casual family brunch. They forgive slight timing differences, too — you can keep pancakes warm in a low oven while you finish the bananas.
If You’re Out Of…
There are a few safe swaps if you don’t have something on hand.
- All purpose flour — you can try a 1:1 gluten-free flour blend, but results will vary. Expect a slightly different texture.
- Maple syrup or light brown sugar — if you only have dark brown sugar, it will work and add a deeper molasses flavor. Use the same weight.
- Coconut milk — thin plant milks (like almond or oat) will make the batter less rich; add a tablespoon of neutral oil to replace some fat.
- Coconut oil — use a neutral oil like sunflower or light olive oil for frying; you’ll lose some coconut aroma but keep the non-stick benefit.
Equipment at a Glance
- Large bowl — for mixing dry ingredients.
- Jug or small bowl — for whisking wet ingredients.
- Sieve or sifter — to aerate the flour (optional but recommended).
- Non-stick frying pan — best for even browning and easy flipping.
- Small saucepan — for the caramelised banana sauce.
- Spatula and ladle or 1/4 cup measure — helps make evenly sized pancakes.
Steer Clear of These
- Too hot a pan — if the pan is too hot the outside will brown before the center cooks. Keep it low–medium and be patient.
- Overmixing — whisk until smooth, but don’t beat aggressively. Overworked batter can yield tougher pancakes.
- Using all the reserved coconut milk immediately — save the 75ml for the sauce unless the batter is unworkably thick. Add it in tiny amounts only if needed.
- Crowding the pan — leave space between pancakes so you can flip without tearing.
Warm & Cool Weather Spins
Adjustments for the season are simple and make these pancakes feel fresh year-round.
- Warm weather: Serve with a squeeze of lime and a scattering of toasted coconut for brightness. Keep the syrup chilled and spoon over just before serving.
- Cool weather: Add a pinch of cinnamon or ¼ tsp ground ginger to the batter. Serve with warmed maple syrup, extra caramel sauce, and a dusting of cinnamon.
- Fruit variations: Swap the bananas for thick slices of pear or apple in autumn and caramelise them the same way (cook a minute or two longer if firmer fruit).
Pro Tips & Notes
Texture and batter
A batter the thickness of double cream gives the best pancake texture. If it looks too thick, add the reserved 75ml coconut milk a teaspoon at a time. Don’t exceed that reserved amount — the recipe is calibrated around those volumes.
Panfrying technique
Use a non-stick pan and a small smear of coconut oil each time you start a new batch. Cook low and slow. You want those small bubbles to signal readiness to flip. If the first pancake cooks noticeably differently, tweak the heat and make micro-adjustments rather than resetting the pan temperature drastically.
Caramelised bananas
Bananas cook quickly. Don’t walk away once they’re in the bubbling sauce. Spoon the sauce over them as they cook to build a glossy coating. If using firmer bananas (not fully ripe), allow an extra 30–60 seconds per side.
Keep-It-Fresh Plan
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (120–140°C / 250–275°F) for 8–10 minutes or in a dry non-stick pan over low heat. Avoid microwaving too long; they can become gummy.
Leftover caramelised bananas will keep for about 24 hours in the fridge in a sealed container. Rewarm gently in a small saucepan over low heat before spooning over fresh or reheated pancakes. If you plan to keep more than a day, store the sauce separately from the banana slices and combine at reheating.
Common Qs About Vegan Coconut Pancakes with Caramelised Bananas
- Can I make the batter ahead? — You can mix the dry ingredients in advance and store them in a sealed container. Combine wet and dry and cook just before serving for the best rise. Prepared wet batter is best used within a few hours; the baking powder loses some lift over time.
- Can I freeze these? — Pancakes freeze well. Cool completely, layer with parchment between them, and freeze in a sealed bag for up to 1 month. Reheat from frozen in a low oven.
- What if my batter is lumpy? — Whisk until smooth. Small lumps are okay, but aim to remove major clumps with a good whisk or a fine-mesh sieve when measuring the flour.
- Are these gluten-free? — The recipe uses all purpose flour. If you need gluten-free, use a reliable 1:1 gluten-free blend and note texture will shift slightly.
Bring It to the Table
Stack pancakes on a warmed plate. Spoon a generous layer of warm caramelised bananas over the stack and drizzle remaining sauce. Scatter a little flaky sea salt if you like a salty-sweet contrast. Add extra toppings if you want: toasted coconut, chopped nuts, or a dollop of coconut yogurt all work well.
Serve with hot coffee or a bright tea, and a side of fresh fruit to cut through the sweetness. These pancakes make a lovely, relaxed brunch that feels special but doesn’t require an army in the kitchen. Enjoy — and if someone asks for the secret, tell them it’s a patient pan and ripe bananas.
Vegan Coconut Pancakes with Caramelised Bananas
Ingredients
Ingredients
- ?225 gramsall purpose flour
- ?2 tbspgranulated sugar
- ?1 1/2 tspbaking powder
- ?1/2 tspsalt
- ?1 tspcoconut oilmelted plus extra for frying
- ?1/2 tsppure vanilla extract
- ?350 mlcoconut milk
- ?30 gramsmaple syrupor light brown sugar
- ?75 mlcoconut milk
- ?2 bananaspeeled and sliced into thick rounds
Instructions
Instructions
- Sift 225grams all purpose flour into a large bowl. Add 2tbsp granulated sugar, 1 ½tsp baking powder and ½tsp salt; whisk to combine.
- In a separate jug or small bowl, mix 1tsp coconut oil (melted), ½tsp pure vanilla extract and 350ml coconut milk. Pour the wet mixture into the dry ingredients and whisk until smooth and lump‑free. The batter should be about the thickness of double cream. If it is noticeably too thick, add a little of the 75ml coconut milk (reserved for the sauce) a small amount at a time until the desired consistency is reached, but do not exceed that 75ml.
- Heat a non‑stick frying pan over low–medium heat and add a little extra coconut oil to coat the surface.
- For each pancake, pour 1/4 cup of batter into the pan, leaving space between pancakes. Cook on low heat for 2–3 minutes until small bubbles appear on the surface and the edges begin to set. Flip each pancake and cook on the other side for about 2 minutes more, until golden and cooked through. Transfer cooked pancakes to a plate and keep warm; add more coconut oil to the pan as needed.
- To make the caramelised bananas, place 30grams maple syrup or light brown sugar and the reserved 75ml coconut milk in a small saucepan. Heat over medium, stirring until the sugar melts (if using sugar) and the mixture starts to bubble and reduce slightly.
- Add the 2 bananas (peeled and sliced into thick rounds) to the bubbling mixture. Let them cook for about 2 minutes, spooning the sauce over them, then flip the banana slices and cook for about 1 more minute until they are softened and coated in the caramel sauce.
- Serve the pancakes warm, topped with the caramelised bananas and any remaining sauce spooned over them.
Equipment
- Large Bowl
- Whisk
- jug or small bowl
- Non-stick Frying Pan
- Small Saucepan
Notes
Tip: This recipe uses fresh coconut milk rather than tinned to give a light and fluffy batter. You could also swap this for any other non-dairy milk if preferred, such as almond or soya milk.
