Vegan Coconut Pancakes with Caramelised Bananas
Delicious vegan pancakes infused with coconut milk and topped with caramelised bananas, perfect for a special breakfast or brunch.
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
Dry Ingredients
- 225 grams all purpose flour
- 2 tbsp granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 1 tsp coconut oil, melted plus extra for frying
- 0.5 tsp pure vanilla extract
- 350 ml coconut milk
Toppings
- 2 ripe bananas sliced
- 2 tbsp maple syrup or brown sugar for caramelising the bananas
Instructions
- Step 1: 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. Combine the wet ingredients with the dry ingredients, mixing gently until just combined.
- Step 2: Place a frying pan or griddle over medium heat. Add a little coconut oil to the pan, spreading it evenly on the surface.
- Step 3: 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. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.
- Step 4: While the pancakes are cooking, slice the ripe bananas. When the last pancake is cooking, wipe the pan clean and add a little more coconut oil. Add the sliced bananas and sprinkle them with maple syrup or brown sugar. Sauté for about 2-3 minutes until the bananas are soft and caramelized.
- Step 5: To serve, stack the pancakes on a plate and top generously with the caramelised bananas. Drizzle over extra maple syrup or sprinkle with shredded coconut if desired.
Notes
For an extra coconut flavor, consider adding shredded coconut to the pancake batter. Ensure your baking powder is fresh for fluffy pancakes!