Vegan Banana Pancakes With Cinnamon And Coconut

It’s very easy to make these delicious vegan banana pancakes.

I have been making them almost every morning, as part of my breakfast, since coming back from a stay at a Sri Lankan Ayurveda and yoga retreat.

The food at this amazing retreat (Sen Wellness Sanctuary - this will open a new window) was mostly vegan/vegetarian and the inspiration for my recipe comes from food they served at the retreat.

Coconut, in different forms, plays a big role in Sri Lankan cuisine. I have continued to use it a lot myself since coming back to Scotland and I can only say that this type of healthy fat has had a positive effect on my body.

I lost weight while away and have continued to keep the weight off since coming home.

While I can’t get hold of whole coconuts in my neck of the woods on the Scottish West coast, I can buy fresh pieces of raw coconut which I grate myself.

If you are buying desiccated coconut, look out for natural varieties sold in health food stores.

The flours I am using for the vegan banana pancakes are oat flour and brown rice flour. As I’m such a fan of coconut I sometimes replace part of the other flours with some coconut flour.

Vegan Banana Pancakes: this will make approximately 8 small pancakes

  • 50g, 1 3/4oz, oat flour
  • 50g, 1 3/4oz brown rice flour
  • 15g, 1/2oz ground almonds
  • 1 heaped tablespoon grated (desiccated) coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 medium-sized ripe banana - mashed (use a fork)
  • 100ml - 110ml, about 12 tablespoons, cold water
  • coconut oil for frying
  1. Add all the ingredients, apart from the coconut oil, to a bowl and mix. You should end up with a quite thick batter.
  2. Add half a tablespoon coconut oil to a large frying pan over a medium-high heat. Once the oil is hot, add a tablespoon of the batter to the pan and use the spoon to spread it out before adding another spoonful of batter, and so on. I can fit 3 pancakes into my pan.
  3. Fry for 2-3minutes - until nicely browned - before flipping the pancakes over and fry for a further 2-3 minutes. Once ready, transfer the pancakes to a plate and keep warm. Add some more coconut oil if needed and continue until you have used up all the batter.

You could serve these lovely pancakes with fresh berries/luscious mango slices, or perhaps with some maple syrup. I eat them with coconut sambal - grated coconut mixed with finely chopped red onion, crushed/minced garlic, black pepper, some cayenne pepper, salt and fresh lime juice.


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