Vegan Coconut Banana Pancakes
For 5 pancakes
Ingredients
- 3 ripe bananas (the riper, the sweater)
- 300 g wheat flour
- 400 ml plant based milk
- 1 tsp grounded cinnamon
- 1 pinch of salt
- 1/2 tsp natron
- 50 g shredded coconut
- Some plant based yogurt for the topping (Coconut-yogurt tastes best, but other plant based yogurts are also good)
- Some margarine or coconut oil for frying
No waste
- Instead of throwing away overripe bananas, you can simply make vegan pancakes with them. Due to their sweetness you don't even need extra sugar. In addition, due to their stickiness they are the perfect egg substitute.
20 min preparation time
Recipe
- Roast the shredded coconut in a pan without oil until browned. Then transfer to a small bowl.
- Mash one banana in a bowl with a fork. Add the flour, cinnamon, salt, baking soda and milk and mix until smooth.
- Slice the remaining two bananas. Heat a little bit of margarine or coconut oil per pancake in a large coated pan. Pour a large scoop of dough into each pan and turn the pan a little so that the dough is well spread. Spread a few banana slices into the dough and press down gently (Keep some of the banana slices for the topping). Flip the pancakes after about 2 minutes and fry again for about 2 minutes from the other side.
- Spread yogurt, shredded coconut and the remaining banana slices over the pancakes.
