Vegan Coconut Banana Pancakes
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!
Servings 12 PANCAKES
- 1 cup Self Rising Flour
- 3 teaspoons Baking Powder
- - - A Pinch of Salt
- 1/4 cup + 2 tablespoons Coconut Sugar
- 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)
Assemble dry ingredients. Mix it well.
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.
My pancakes always become flat, why?
There are a number of reasons for this -
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?
It's an absolute 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 expand 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.
- 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.
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