8.01.2012

Vegan Breakfast: Almond, Coconut, Banana Pancakes

I probably can't call these pancakes plant-based since they lack plants for the most part, but at least they're all natural and vegan.




And the best part:  they are absolutely delicious.  I gotta admit, when I first made them, neither Alessandro nor I had high hopes.  I had just recently made a whole wheat pancake mix and it was pretty hard to eat.  So we were kind of thinking that pancakes would just be one thing we couldn't eat (in good conscience).  

That is until I ran across this recipe for coconut and almond crusted banana pancakes.  Yum!  Had to give it a try. 

First, I needed to gather ingredients: 


Dry:
1/2 cup spelt flour
1/4 cup almond meal (found it at Rocky's in Eastern Market, but could probably find it the bulk foods section of a whole foods market; or you could make your own).
1/4 cup shredded coconut (original recipe says unsweetened, but I only had sweetened, so went with that)
1 tsp baking powder
pinch of salt


Wet:
1 very ripe banana
1 tsp of vanilla extract
1/3 cup of soy milk (original recipe says almond milk, but we don't drink that, so I used soy)
1/3 cup of light coconut milk
1 tsp of pure maple syrup
1 tablespoon olive oil or earth balance butter for greasing the skillet. 
For the crust:
1/4 of finely chopped almonds
1/4 cup of shredded coconut



Directions:
In a large bowl, mix together the dry ingredients.  In a blender, blend the wet ingredients until smooth.  Add the wet ingredients to the dry ingredients and stir until everything is combined.  Grease your favorite pancake making skillet with a small amount of olive oil or earth balance.  Pour the mixture onto the pan.  Sprinkle a bit of the almond and coconut crust mixture onto the tops of the pancakes.  Cook for 2-3 minutes and flip.  Cook for 2-3 more minutes and flip.  Serve garnished with banana slices and warm maple syrup.  

Disclaimer!  Both times I have made these, they turned out looking nothing like how they look on the creator's website.   And that's okay.  They were just as delicious.  In full disclosure here...the first time I made these bad boys, they not only didn't look like they should look, but they barely looked edible.  


Seriously, that's what I was working with.  But, to our credit, we tried them and they were really good.  So good that I gave them another shot.  The second time around, I actually used a bit of earth balance, which I tried to skip the first time.  And I also cut back on the amount of crust topping I added to the pancakes.  As you can tell from the above pic, too much crust + no oil or butter = burnt crust topping.  So, I would recommend not skipping the greasing of the pan so that your pancakes can get a nice golden tan, and to use less topping so that it won't burn and so that the awesome flavor and fluffy texture of the pancake can be the star. 



I served these with crispy fried potatoes and onions and black coffee one Sunday morning.  It was our idea of a good time.



7 comments:

  1. oh yes, i approve. i'm obsessed with coconut everything lately (candles, granola bars, soap) so this is definitely going to happen.

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    Replies
    1. It needs to! You won't be disappointed.

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  2. Almonds and coconuts are definitely plants!

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  3. Almonds and coconuts are definitely plants!

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