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    Home » Recipes » Breakfast » Vegan Coconut Banana Pancakes

    Vegan Coconut Banana Pancakes

    Published On:January 25, 2021 By:Ruchi

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    If you are a pancake fan, you’ll absolutely fall in love with these Vegan Coconut Banana pancakes! These pancakes are incredibly filling, soft, fluffy, are extremely easy to make from scratch.

    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!

    Vegan Coconut Banana pancakes drizzled with maple syrup

    When it comes to the morning meal, I always take my breakfast seriously. Whether it be a bowl of cold cereal, savory pancakes, frittata to parathas (Indian stuffed flatbread), hands down, breakfast is my favorite meal of the day!

    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?

    I feel that pancakes are like small little packets of happiness, and each bite you take in, makes the tongue crave even more. 

    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. 

    Pancakes on a plate with fruits

    Ingredients for Vegan Coconut Banana pancakes

    Just like a cake batter, you need –

    • 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.

    Stack of coconut banana Pancakes

    HOW TO MAKE FLUFFY VEGAN COCONUT BANANA PANCAKES?

    The process of making pancakes is quite simple.

    » 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. 

    Stacked pancakes

    Tips to make the BEST Vegan Coconut Banana pancakes

    » Overmix – Do not overmix the wet and dry ingredients as it will result in dense and rubbery textured pancakes. 

    » 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. 

    Other variations!

    • Instead of coconut extract, flavor it with cinnamon, nutmeg, or any citrus flavor,
    • For a healthy touch- add a teaspoon of oats or flax seeds to this batter,
    • Don’t like maple syrup, no worries, top these pancakes with almond butter or regular butter,
    • Use chocolate chips as a topping – pour batter on the griddle, sprinkle chocolate chips directly on top, and flip.

    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!

    Vegan banana pancakes on a fork

    Let Me Know What You Think!

    You’re going to love these vegan pancakes as they are completely customizable and has the simplest ingredient list. Cook up a batch of these and savor these delicious pancakes with your family and friends. 

    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.

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Vegan Coconut Banana pancakes drizzled with maple syrup

    Vegan Coconut Banana Pancakes

    Author : Ruchi
    These thick and fluffy homemade Coconut Banana pancakes are nourishing, filling and super easy to make. For a hint of sweetness, drizzle your pancakes with maple syrup and they will fuel you through your morning!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Rest Time 5 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American, Indian
    Servings 12
    Calories 105 kcal

    INGREDIENTS
     

    DRY INGREDIENTS

    • 1 cup Self Rising Flour
    • 3 teaspoons Baking Powder
    • – – A Pinch of Salt
    • ¼ cup + 2 tablespoons Coconut Sugar

    WET INGREDIENTS

    • 1 medium Mashed Banana
    • ¾ cup Coconut Milk
    • ¼ cup Vegan Yogurt
    • ½ cup Sweetened Coconut Flakes ( or use desiccated coconut)
    • ½ teaspoon Coconut Extract
    • – – Coconut Oil (for cooking pancakes)
    US Customary – Metric

    INSTRUCTIONS

    • Mix self-rising flour, baking powder, salt, and coconut sugar in a large mixing bowl. Mix until combined.
      Coconut Banana Vegan Pancakes - Ruchiskitchen
    • 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. 
      Coconut Banana Vegan Pancakes - Ruchiskitchen
    • Do not overmix the batter. Allow the batter to rest for 4-5 minutes. The batter should be of thick dropping consistency. 
    • 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. 
      Coconut Banana Vegan Pancakes - Ruchiskitchen
    • 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.
      Coconut Banana Vegan Pancakes - Ruchiskitchen
    • Cook for a minute on the first side. Take a silicone flat spatula and push it all underneath the cooked pancakes side and gently turn the pancake over. Do it gently or else you will end up with an uneven pancake. Cook the uncooked side for another 40 seconds. 
      Coconut Banana Vegan Pancakes - Ruchiskitchen
    • When cooked, remove from skillet and transfer to a clean plate. Repeat the process with the remaining batter.
    • Serve hot. 
      Coconut Banana pancakes on a plate with fruits

    RECIPE NOTES

     
    My pancakes always become flat!
    There are several reasons for this –
     
    » Overmixing of batter – If too much air is incorporated into the pancake batter, they turn flat. Because overmixing will empty the air bubbles out of the batter, making it difficult to rise or fluff up. 
     
    » Gluten development – Mixing dry ingredients with wet ingredients activates the gluten protein that provides these pancakes their structure. If the batter is overmixed, gluten is damaged, resulting in a dense and chewy pancake. 
     
    » Old Baking Powder – check the expiry date before you proceed.
     
    » Do not let the batter sit for a longer time – if the batter is allowed to sit for a while, it will lose that original rise, and your pancakes will turn flat.
     
    Can this pancake recipe be made with regular milk? 
    Of course!  Just sub the coconut milk for regular milk.  You can use whatever milk you have on hand.
     
    Can I prepare this pancake batter ahead of time? 
    Unfortunately, the answer is a no!
    You will notice that the batter will puff up after the wet ingredients are added to the bowl. This is because of the baking powder. The first rise or expansion happens when baking powder comes in contact with wet ingredients.  The second rise happens when the batter is heated on the griddle.
    So, if the batter is allowed to sit for a while, it will lose that original rise, and your pancakes will turn flat.
     
     

    NUTRITION

    Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 22mg | Potassium: 198mg | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.7mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

    Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. ❤ More About Me
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    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

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