You know when you make something so perfect you actually want to cry? No? Just me then…….. well anyway, these last minute pancakes turned out to be sooooo incredible that I’m being a terrible mother and delaying our trip to the park just to get this written up before Pancake Tuesday lol. You’re welcome. Fluffy, thick, tasty,coconutty, banana-y……… I can’t believe just how good these turned out!! Anyone who follows my Instagram knows how much I adore pancakes ( and if you don’t follow me, why on earth not?!) but sometimes trying to get the texture of vegan pancakes right just doesn’t seem to happen.
I had a craving today for the American style fluffy pancakes and had some canned coconut milk leftover from a pot of roasted sweet potato,chilli and coconut milk soup that I made this morning.Apparently, the canned coconut milk made all the difference! It creates a super thick batter which to be honest I was dubious about it working but once they started cooking I was pleasantly surprised. I decided to celebrate my pancake triumph by topping them with caramelised bananas, coconut caramel and more desiccated coconut. Yuuuummmmm. So without further ado I will get on to the recipe before Coppertop thinks I’ve abandoned the park trip……..
COCONUT BANANA PANCAKES
- 4 oz self raising flour
- 2 oz caster sugar
- 1/4 cup desiccated coconut
- 1 banana
- 1/4 pint + 2 tbsp canned coconut milk
- coconut caramel or any vegan caramel sauce
Sift the flour and sugar into a large bowl. Add the coconut. Mash half the banana until smooth and mix with the coconut milk. Gently whisk the wet into the dry ingredients. It should be really thick but if you feel it’s still far too thick, add a little more coconut milk until the right consistency. Let the mixture sit for 10 mins. Meanwhile, heat up a small pan to medium heat and if needed add a little coconut oil. I’m lucky enough to own a glorious Pampered Chef frying pan that doesn’t need any oil and food just glides out! Once the pan is heated, use a 1/4 cup measure to scoop out the mixture. Once you start to see bubbles, it’s time to flip them! Cook for 1 minute more then plate up.
Once you’ve made your pancake stack, it’s time for the bananas! Add a little more coconut oil to the pan. Slice the remaining half of the banana and add them to the pan. Flip carefully after 30 seconds and cook for 30 seconds more. Top the pancakes with the banana and some warmed caramel sauce. Then weep silently as you enjoy most perfect vegan pancakes ever. Ok that might be a bit of a bold claim but they’re pretty darn incredible.
As always feel free to drop me a comment, subscribe and follow me on Instagram, happy Pancake Day people!! 🙂