Recipe:

Banana & Coconut Protein Pancakes

Classically fluffy, sweet, delicious pancakes. If you’re feelin’ fancy, plate these babies up with some lightly grilled pineapple too — weekends are best enjoyed with tropical holiday flavours!

Preparation time Prep: 10 mins
set 10 mins
cook 10 mins
makes
8

You will need:

  • 1 cup plain flour
  • ¼ cup shredded coconut
  • 1 tablespoon vegan vanilla protein powder
  • 1 teaspoon baking powder
  • ¼ cup maple syrup
  • 1 ¼ cups coconut milk (beverage style, from a carton)
  • 2 tablespoons plant-based butter (e.g. Nuttelex)
  • 1 banana, chopped
To serve
  • ½ cup vanilla coconut yoghurt
  • ⅓ cup maple syrup
  • ¼ cup shredded coconut
  • 1 punnet raspberries or blueberries (optional)
~
Recipe: Fiona Roberts Food

Directions:

  • 1Mix the flour, shredded coconut, protein powder and baking powder together in a medium mixing bowl, stirring until well combined.
  • 2Add the maple syrup and milk, stirring until just combined. Leave batter to stand for 10 minutes.
  • 3Heat 1 teaspoon vegan butter in a non-stick frying pan over a medium heat. Using a ¼ cup as a measure pour batter into center of pan. Scatter pieces of chopped banana across the pancake.
  • 4Cook each pancake until bubbles appear and the edges become golden. Using a spatula, carefully turn pancakes and cook for a further 2 minutes or until golden.
  • 5Serve two pancakes per plate, and top with coconut yoghurt, shredded coconut and a drizzle of maple syrup.
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