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
Preheat a nonstick griddle or skillet over medium heat
Peel and slice the banana
In a small mixing bowl, combine wheat flour, baking powder, baking soda and salt. Set aside
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
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
Serve pancakes topped with remaining banana slices, shredded coconut, cacao nibs, and cashew butter. Drizzle with maple syrup if desired