Coconut Vegan Banana Pancakes

Ingredients

  • Banana 2
  • Wheat flour 1 cup
  • Baking powder 1 tsp
  • Baking soda 1/4 tsp
  • Salt 2 pinches
  • Water 1/4 cup
  • Unsweetened Coconut Shreds
  • 2 tbsps
  • Unsweetened soy/nut/rice milk 1 cup
  • Vanilla extract 1/2 tsp
  • Cacao nibs 1 tbsp + 1 tsp
  • Cashew butter 2 tbsps
  • Optional
  • Date sugar 1 tbsp
  • Maple syrup to taste

Preparation

  1. Preheat a nonstick griddle or skillet over medium heat

  2. Peel and slice the banana

  3. In a small mixing bowl, combine wheat flour, baking powder, baking soda and salt. Set aside

  4. In a medium mixing bowl, combine water, unsweetened soy/nut/rice milk, vanilla extract, and date sugar. Add dry ingredient to the wet ingredients. Stir just until all dry bits of flour disappear

  5. Pour 1/4 cup of batter onto preheated pan. Press a few banana slices into the uncooked side of pancake. When edges firm up and bubbles near the center begin to pop, flip. Cook for a few minute on the second side. Repeat

  6. Serve pancakes topped with remaining banana slices, shredded coconut, cacao nibs, and cashew butter. Drizzle with maple syrup if desired

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