Recipe Banana & Coconut Protein Pancakes
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Kid-friendly
Comfort food
Breakfast & brunch
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!
You will need
Serves 8
- 1 cup plain flour
- 1/4 cup shredded coconut
- 1 tablespoon vegan vanilla protein powder
- 1 teaspoon baking powder
- 1/4 cup maple syrup
- 1 1/4 cups coconut milk (beverage style, from a carton)
- 2 tablespoons plant-based butter (e.g. Nuttelex)
- 1 banana, chopped
To serve
- 1/2 cup vanilla coconut yoghurt
- 1/3 cup maple syrup
- 1/4 cup shredded coconut
- 1 punnet raspberries or blueberries (optional)
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
Directions
-
Step 1
Mix the flour, shredded coconut, protein powder and baking powder together in a medium mixing bowl, stirring until well combined.
-
Step 2
Add the maple syrup and milk, stirring until just combined. Leave batter to stand for 10 minutes.
-
Step 3
Heat 1 teaspoon vegan butter in a non-stick frying pan over a medium heat. Using a 1/4 cup as a measure pour batter into center of pan. Scatter pieces of chopped banana across the pancake.
-
Step 4
Cook 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.
-
Step 5
Serve two pancakes per plate, and top with coconut yoghurt, shredded coconut and a drizzle of maple syrup.
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
More soy-free recipes
Banana & Coconut Protein Pancakes
Directions
10 mins to prep
10 mins to cook
-
Step 1
Mix the flour, shredded coconut, protein powder and baking powder together in a medium mixing bowl, stirring until well combined.
-
Step 2
Add the maple syrup and milk, stirring until just combined. Leave batter to stand for 10 minutes.
-
Step 3
Heat 1 teaspoon vegan butter in a non-stick frying pan over a medium heat. Using a 1/4 cup as a measure pour batter into center of pan. Scatter pieces of chopped banana across the pancake.
-
Step 4
Cook 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.
-
Step 5
Serve two pancakes per plate, and top with coconut yoghurt, shredded coconut and a drizzle of maple syrup.
You will need
Serves 8
- 1 cup plain flour
- 1/4 cup shredded coconut
- 1 tablespoon vegan vanilla protein powder
- 1 teaspoon baking powder
- 1/4 cup maple syrup
- 1 1/4 cups coconut milk (beverage style, from a carton)
- 2 tablespoons plant-based butter (e.g. Nuttelex)
- 1 banana, chopped
To serve
- 1/2 cup vanilla coconut yoghurt
- 1/3 cup maple syrup
- 1/4 cup shredded coconut
- 1 punnet raspberries or blueberries (optional)