Balinese-style Banana Pancakes

Sweet, fluffy hotcakes with flavours of paradise. These pancakes are best suited to a leisurely morning spent slowly sipping coffee, or tea. Or hot chocolate. Or a chai if you’re feelin’ fancy. Look, the liquid doesn’t matter, just try these pancakes.

Preparation time Prep: 10 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 1 cup plain flour or spelt flour
  • 2 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 – 1 ¼ cup any plant-based milk, such as almond, soy or coconut (less milk if you like thick pancakes, and more milk if you like thinner pancakes)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, peeled
  • 2 tablespoons olive oil, oil of choice or vegan butter


  • 1Add the flour, coconut sugar and baking powder to a medium bowl. Whisk until there are no lumps. Add the milk, vinegar, and vanilla to the bowl and whisk until combined.
  • 2Slice the bananas in half widthways then in half lengthways.
  • 3Heat a non-stick fry pan over medium heat and drizzle with a little oil.
  • 4Place two of the banana pieces on the fry pan and quickly pour over around ½ cup of the pancake batter. When the edges of the pancake have bubbled and the bottom is a light golden brown, flip the pancake. When the bottom of the pancake has turned golden brown, remove the pancake.
  • 5Repeat until all of the batter has been used up. You should end up with 4 large pancakes.
  • 6Serve the pancakes warm with maple syrup, ice cream, coconut yoghurt and/or fruit.
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