These thick and fluffy homemade Vegan 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!
What’s your favorite meal of the day? For me, it’s my breakfast, and I take my morning meal very seriously. A whole, hearty breakfast makes me feel really good and keeps me going through the day.
Breakfast can be very versatile, ranging from cold cereal, savory pancakes, eggs, to parathas (Indian stuffed flatbread). Whether it’s a sweet or savory, breakfast is my preferred meal of the day. And there is no better way to start one’s day other than a warm and delectable plate piled with perfectly cooked pancakes? Don’t you agree?
The recipe that I will be sharing with you today is a simple breakfast prepared with ingredients you probably already have in your pantry.
Ingredients used to make Vegan Coconut Banana pancakes?
Who doesn’t love a fluffy pancake? At least I do. Pancakes are like small little packets of happiness and each bite you take in, makes the tongue crave even more. But there is a trick to make fluffy pancakes. Just like a cake batter, you need –
- dry ingredients – flour, salt, baking powder, and
- wet ingredients – milk, sugar, oil, extract, and fruit.
Flour – You can use whole wheat flour too for this recipe. Just increase the amount of baking powder from 3 teaspoons to 4.5 teaspoons.
Sugar – I have used coconut sugar, but you can use regular sugar or even brown sugar.
Baking Powder – BP makes the fluffiest and light pancakes.
Salt – Salt enhances the flavor of other ingredients and balances out the sugar.
Coconut Milk – It adds a delicious coconut flavor to these pancakes. Regular milk can be used instead.
Vegan Yogurt – I have used Silk dairy-free yogurt but can be substituted with regular yogurt.
Banana – Feel free to experiment with applesauce.
How to make fluffy pancakes?
The process to make pancakes is quite simple.
Start by mixing the dry ingredients and wet ingredients separately. When ready to cook, combine the wet and dry ingredients and stir until smooth and lump-free batter is formed. Do not overmix the batter. Let the mixture sit for 15 minutes. The batter should be very thick. That’s the correct consistency.
Heat a skillet. Before pouring the batter, make sure your skillet is evenly heated. Grease the skillet with a no-stick cooking spray. 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 it a single circular motion.
How to Flip the Pancakes?
Do not rush to finish up your pancakes. The first side takes about 60 seconds to brown up on a medium-low flame. When bubbles start to form on top of a pancake, it’s time to flip over.
Take a flat silicone 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. For soft and fluffy pancakes, avoid turning them more than once.
An Electric Griddle can be used too!
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.
Decorate the finished Vegan Coconut Banana pancakes, the way you love!
I finished off and decorated my pancakes with chopped bananas and blueberries. 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 the other it was gone. Pancakes can be made in a variety of different ways. Some tested and tried suggestions are –
- Top it with berries of your choice,
- Drizzle with chocolate syrup or your favorite nuts,
- 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 how well this recipe adapts to that.
CAN I DOUBLE THIS RECIPE?
Of course, you can!
This recipe makes 12 medium sized pancakes which 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 because these pancakes are-
- thick and light
- delicious
- tastes good on its own
- hearty
- satisfying
- and has a tender texture that will melt in your mouth.
A perfect healthy breakfast to get you going in 2019! All in all, it is a recipe that you must try. I assure you everyone will love them.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂
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Vegan Coconut Banana Pancakes
Ingredients
DRY INGREDIENTS
- 1 cup Self Rising Flour
- 3 teaspoons Baking Powder
- - - A Pinch of Salt
- 1/4 cup + 2 tablespoons Coconut Sugar
WET INGREDIENTS
- 1 medium Mashed Banana
- 3/4 cup Coconut Milk
- 1/4 cup Vegan Yogurt
- 1/2 cup Sweetened Coconut Flakes ( or use desiccated coconut)
- 1/2 teaspoon Coconut Extract
- - - Coconut Oil (for cooking pancakes)
Instructions
- Assemble dry ingredients. Mix it well.
- Wet Ingredients.
- Mash banana and add it to the wet ingredients. Mix to combine.
- When ready to cook, combine the wet and dry ingredients together and stir until smooth and lump free. Do not overmix the batter. (Read recipe notes below) The batter should be very thick. That's the correct consistency.Let the batter rest for 15 minutes. This resting time will relax the gluten protein (IF ANY gluten was formed during the mixing of batter), resulting in fluffier pancakes. Also, the starch molecules will absorb the liquid in the batter and expand, resulting in thick and airy pancakes.
- Heat a skillet. Before pouring the batter, make sure your griddle is evenly heated. Grease the skillet with a no-stick cooking spray.
- 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 it a single circular motion.
- 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.
- For soft and fluffy pancakes, avoid turning them more than once.
- Assemble pancakes in a pile. For a hint of sweetness, drizzle maple syrup or honey over pancakes.
- Enjoy!
Nutrition Information
Recipe Notes
- 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.
MrsG says
Dear Ruchi,
I am making this right now with my daughter. We’re at the resting stage but note that our batter looks much thicker than your photo. In fact it looks like cake mixture. Should we add a little extra milk?
Also I note the photos show coconut flakes with wet ingredients and coconut sugar with the dry ingredients. This is opposite to the ingredients list.
Thank you.
Ruchi says
If the batter is thick then you can add a tablespoon or 2 of milk.
Will switch around the ingredients. 🙂
Will look forward to your feedback.
MrsG says
Thank you Ruchi, they turned out beautifully after adding extra milk. The best pancakes I’ve ever made and especially wonderful as they are vegan.
Next time I will sprinkle toasted coconut flakes on top of the pancakes instead of in the batter as the children said they didn’t like it in the pancake. I, however, loved the texture of the coconut flakes in the pancakes.
Well done Ruchi!
Ruchi says
Thank you so much for your lovely feedback, MrsG!
Happy to hear that you enjoyed the recipe.
For kids, the other option would be to add desiccated coconut, it will blend perfectly into the batter. And the little kiddos will not notice. 🙂