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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)

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10 mins to prep

10 mins to cook

  1. Step 1

    Mix the flour, shredded coconut, protein powder and baking powder together in a medium mixing bowl, stirring until well combined.

  2. Step 2

    Add the maple syrup and milk, stirring until just combined. Leave batter to stand for 10 minutes.

  3. 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.

  4. 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.

  5. 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

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