Vegan Coconut Banana Pancakes

5 from 3 votes

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!

Prep: 5

Cook: 25

Rest: 5

Total: 35

Course: Breakfast

Cuisine: American, Indian

Servings:

Calories: 105kcal

Author: Ruchi

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.
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.
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.
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.
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.
When cooked, remove from skillet and transfer to a clean plate. Repeat the process with the remaining batter.
Serve hot.

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