Single serving recipe for vegan banana pancakes with chocolate chips and shredded coconut.
Truth time: Looking back on this year, one thing I regret is the shortage of pancake recipes on this blog.
The main reason for this is that I’ve been working on an eBook dedicated to single-serving oatmeal pancakes. So I’ve been using all my pancake love to make recipes for the eBook, photograph the pancakes, re-work the recipes, take more pictures, take pictures for a fourth time because I’m still not happy with them… etc.
But still, I wish I’d made more time to create some pancake (or waffle!) recipes for the blog. Luckily the year’s not over yet, and there’s still time to share my love of pancakes.
With any luck I’ll post some larger batches of pancakes soon, but for today I have a recipe that only makes three small pancakes.
These pancakes are also vegan! While vegan pancakes can often be a little tricky to cook, for some reason vegan banana pancakes are just easier. It’s banana magic.
(Just a heads up, the recipes in the eBook won’t be vegan – so instead I’ll be sharing my vegan pancakes here on the blog).
Since I was feeling fancy, I sprinkled freshly toasted coconut over my pancakes. Toasting coconut is pretty simple. All you need to do is:
- Place some shredded or flaked coconut on a baking sheet lined with non-stick paper.
- Bake it at 320°F (160°C) for 3 – 5 minutes, or until golden.
Alternatively, you could place the shredded coconut in a dry skillet over medium heat, and cook (stirring often) until golden. But I always use the oven since I’m virtually incapable of toasting anything on the stove without burning it.
If you ask me, maple syrup (aka liquid gold) will always be the ultimate pancake topping. Yes, I’m that person who licks their breakfast plate because they can’t stand seeing good syrup go to waste.
But for something different, try chocolate sauce, raspberry sauce (or just some jelly/jam), coconut butter or peanut butter (after all, November is Peanut Butter Lovers’ Month).
And if anyone has any requests/suggestions for a pancake recipe they’d like to see on the blog, please let me know!
- For the pancakes
- ¼ cup mashed banana
- ¼ cup almond milk
- ½ teaspoon vanilla extract
- ¼ cup all purpose flour
- 2 tablespoons rolled oats
- ¾ teaspoon baking powder
- Pinch of salt
- 1 - 2 tablespoons chocolate chips
- 1 - 2 tablespoons shredded coconut
- Toasted coconut
- Chocolate chips
- Maple syrup
- In a bowl, mix together the mashed banana, almond milk and vanilla extract.
- Add the all purpose flour, oats, baking powder, salt, chocolate chips and shredded coconut. Mix until just combined.
- Let the batter sit for 10 - 15 minutes.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake (about one-third of the batter per pancake). If necessary, use the back of a spoon to shape the batter into circles.
- Cook the pancakes for 3 minutes, or until bubbles appear on the surface. Flip, and cook for 1 ½ - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve the pancake stack with toasted coconut, chocolate chips and plenty of maple syrup. Enjoy!
Dairy-free chocolate chips are generally quite easy to find. I use dark chocolate chips.
If the batter is too thick, stir in some extra almond milk. Coconut milk (from the carton) can be used instead.
You’ll need about half a very ripe banana to end up with ¼ cup mashed banana