These vegan coconut banana pancakes are super satisfying and taste like dessert. If you’re looking for a recipe that is dairy-free, egg-free, and flourless, I’ve got you covered. You can eat freely and indulging in a sweet, homemade treat. Making these guilt-free pancakes will have you feeling like a master chef in no time. Alexa, play Jack Johnson.
- 1 banana
- 1/2 cup old-fashioned oats
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 cup almond milk (or your preferred non-dairy alternative)
- 1/2 tbsp of cinnamon
- 2 tbsp of coconut flakes (1 for mix, 1 for garnish)
- maple syrup
- 1 tbsp of vegan protein powder (I used Sunwarrior)
Heat a nonstick skillet over medium heat. In a bowl, mash your banana with a fork. I do this first to bring out the natural sugar in the banana. Add in the old-fashioned oats. Next, mash and combine the banana and oats until soft. Add cinnamon, plant-based vanilla protein powder, baking powder, almond milk, vanilla extract, and coconut flakes. Mix ingredients well with a fork.
“Divide” the mixture into thirds & pour one scoop at a time onto your non-stick skillet. Let each pancake cook for 45-60 seconds and flip each one carefully as they will be soft. Finally, wait 45-60 seconds and then flip again.
Garnish with sliced strawberries and coconut flakes, and drizzle with maple syrup. Enjoy!