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Vegan coconut pancakes with caramelised bananas

Vegan coconut pancakes with caramelised bananas recipe

5 ratings

Thick fluffy pancakes make a great weekend breakfast, and these vegan coconut pancakes are no exception. Served with sticky, sweet caramelised bananas and cool coconut yogurt, these should be the star of your next brunch for family and friends. See method

  • Serves 4 (makes 12 pancakes)
  • 5 mins to prepare and 20 mins to cook
  • 443 calories / serving

Ingredients

    For the pancakes

    • 225g self-raising flour
    • 2 tbsp golden caster sugar
    • 1 tsp baking powder
    • ½ tsp salt
    • 30ml coconut oil, melted, plus extra for frying
    • ½ tsp vanilla extract
    • 400ml free from coconut milk drink

    For the caramelised bananas

    • 50g soft brown sugar
    • 100ml free from coconut milk drink
    • 2 bananas, peeled and sliced into thick rounds
    • 4 tbsp dairy-free coconut yogurt, to serve

Each serving contains

  • Energy

    1870kj
    443kcal     22%

  • Fat

    13g 18%

  • Saturates

    10g 52%

  • Sugars

    32g 35%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 80.6g Protein 6.3g Fibre 2.7g

Method

  1. Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
  2. Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.
  3. To make the caramelised bananas, heat the sugar and coconut milk together in another frying pan until the sugar has melted and the mixture is bubbling. Once reduced slightly, add the sliced bananas and allow to bubble for 2 mins, then flip over the slices and cook for another 1 min.
  4. Serve 3 warm pancakes per person with some of the bananas, drizzling over any remaining caramel from the pan. Finish with a dollop of coconut yogurt.

Tip: This recipe uses fresh coconut milk rather than tinned to give a light and fluffy batter. You could also swap this for any other non-dairy milk if preferred, such as almond or soya milk.

See more Vegan recipes

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