So you probably believe that clean-eating, whole-grain, vegan pancakes are healthy and really nutritious, right?
But do you completely believe that they can also be scrumptiously, indulgently, heavenly tasting too?
I used to be afraid it wasn’t possible, but I am now absolutely sure that vegan baked treats can taste as wonderful as anything made with butter, milk, or sour cream.
And these thick, fluffy, banana-glazed coconut vegan pancakes were the recipe that convinced me.
These vegan pancakes – made with whole wheat flour, flax-seed, and coconut milk – are sweet and indulgent and perfect for a lazy Saturday morning or a special Sunday brunch.
They happen to be filled with healthy nutrition, including:
- no cholesterol
- plenty of filling fiber (17% DV)
- skin-hydrating potassium (20% DV)
- fat-burning calcium (14% DV)
- immunity-boosting vitamin C (13% DV)
- all-natural sweetness from bananas and 100 percent pure maple syrup
But these vegan pancakes taste like the sweetest, richest treat!
To make these vegan pancakes, a cast iron griddle works perfectly.
But if you don’t have a special griddle, a sauté pan works too.
Here are a few secrets to make them perfectly sized and perfectly cooked.
1. Allow the pan to heat up completely before any pancake batter goes into the skillet.
Pouring batter into a still-heating-up skillet is a perfect recipe for sticking!
You’ll know the pan is ready when you splash a few drops of water into the pan, and the water sizzles.
2. Be sure to use plenty of organic olive oil cooking spray.
Be sure to spray the pan immediately before you pour the pancake batter into the pan.
(And continue to add layers of spray before each new batch of pancakes that you cook.)
3. Use a 1/3 cup measuring cup to measure out the batter for your pancakes.
This way, they’ll all cook at the same amount of time so you’ll quickly be able to gauge how long to cook each pancake before flipping.
4. Don’t over-crowd the pan.
Leave enough room in between each vegan pancake for the batter to expand a bit as it cooks.
Remember you’ll need room for the spatula to flip the pancakes later.
When you notice that the edges of the vegan pancakes are firm and that small bubbles are forming in the center of the pancakes, it’s time to flip.
If the pancakes are ready to be flipped, they should separate easily from the pan.
Meanwhile, as your vegan pancakes are cooking away, prepare the maple-glazed bananas.
Slice up some bananas and cook them in a saute pan on low heat with a bit of olive oil and vanilla extract.
Then add plenty of 100 percent pure maple syrup for natural sweetness.
Then serve up the coconut vegan pancakes while the maple-glazed bananas are still warm!
These vegan pancakes are thick and fluffy and filled with coconut flavor.
And the glazed bananas are the perfect complement to add tons of indulgent, rich, all-natural sweetness.
Here is the complete, printable recipe for Coconut Vegan Pancakes with Maple-Glazed Bananas:
- Serving size: 4
- Calories: 449
- Fat: 10g
- Saturated fat: 5.1g
- Carbohydrates: 84.4g
- Sugar: 32.2g
- Sodium: 351mg
- Fiber: 4.4g
- Protein: 6.4g
- Cholesterol: 0mg
Prep: 10 minutes
Cook: 15 minutes
Yield: 4 servings, 8 pancakes (each serving is 2 pancakes)
- ¾ cup organic whole wheat flour
- ¾ cup organic all-purpose flour
- 1½ tablespoons ground flax seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups light coconut milk
- 2 tablespoons plus ¼ cup 100 percent pure maple syrup
- 3 teaspoons plus 1½ teaspoons vanilla extract
- 3 large bananas, peeled and sliced
- 2 teaspoons extra virgin olive oil
- Organic olive oil cooking spray
- Place a large, flat-bottomed skillet on the stove top and adjust the heat to medium-low.
- Add the whole wheat flour, all-purpose flour, flax, baking powder, baking soda, and salt to a large mixing bowl. Stir until well combined. Add the coconut milk, 2 tablespoons maple syrup, and 3 teaspoons vanilla extract. Whisk just until batter is smooth and well combined.
- Test to see if the pan is hot by splashing a few drops of water into the pan. The water will sizzle if the pan is ready. Spray the pan thoroughly with organic olive oil cooking spray.
- Use a ⅓ cup measuring cup to scoop the batter and pour onto pan. Leave a couple of inches of space between pancakes in order to have room to flip.
- Cook until edges of pancakes are firm and bubbles have formed in the center of the pancakes, about 3-5 minutes. Flip with a spatula, pancakes should be golden in color. Cook until second side is also golden, about 2-4 minutes more. Continue cooking pancakes in batches, adding a new layer of olive oil spray before each new batch.
- Meanwhile, as pancakes are cooking, heat 2 teaspoons olive oil in a small sauté pan over low heat. Add bananas, ¼ cup maple syrup, and 1½ teaspoons vanilla extract. Cook, stirring often, until bananas are softened and syrup begins to simmer, about 5 minutes. Top pancakes with spoonfuls of the bananas and syrup, and serve warm.
Helpful Kitchen Tools for Coconut Vegan Pancakes:
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