Caramelized Banana Pancakes
Soft, fluffy pancakes topped with sweet, golden caramelized bananas. Vegan, fiber-rich, and packed with plant-based protein, these pancakes are perfect for a nutritious breakfast or a satisfying dessert.
Equipment
- Large mixing bowl ×1
- Measuring cups and spoons ×1 set
- Non-stick skillet or frying pan ×1
- Spatula
- Knife ×1
- Cutting board ×1
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 cup dairy-free milk
For the Caramelized Bananas:
- 1 ripe banana
- 1 tablespoon agave syrup
- 1 tablespoon coconut oil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Pancake Batter: In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 tablespoon of sugar. Stir these dry ingredients together thoroughly to ensure the leavening agent is evenly distributed. Next, add 1 tablespoon of melted coconut oil, 1 teaspoon of vanilla extract, and 1 cup of dairy-free milk. Using a whisk or spoon, gently mix the wet and dry ingredients until the batter is smooth and free of lumps. The consistency should be thick but pourable—if it feels too thick, you can add a teaspoon or two of milk to reach a perfect pancake texture. Let the batter rest for 5 minutes; this allows the baking powder to activate slightly, giving the pancakes a fluffy texture.
- Preheat the Cooking Pan: Place a non-stick skillet or frying pan over medium heat. Allow it to warm for about 2–3 minutes. To test if the pan is ready, sprinkle a few drops of water on the surface—if they sizzle immediately, your pan is hot enough. Lightly grease the pan with a small amount of coconut oil, spreading it evenly using a brush or paper towel to prevent sticking.
- Cook the Pancakes: Scoop about ¼ cup of batter and gently pour it into the center of the hot pan, spreading it slightly into a circle. Allow the pancake to cook undisturbed for 3–4 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancake using a spatula and cook for another 3–4 minutes on the other side, ensuring it turns golden brown. Repeat this process with the remaining batter, making approximately 6 pancakes. Keep cooked pancakes warm by placing them on a plate and covering lightly with foil while you cook the rest.
- Prepare the Caramelized Banana Mixture: While the pancakes are cooking, peel 1 ripe banana and slice it into thick rounds, about ½-inch thick, to ensure they hold their shape during caramelization. In a small skillet, combine 1 tablespoon of coconut oil, 1 tablespoon of agave syrup, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of vanilla extract. Warm the mixture over medium heat until the coconut oil melts and the ingredients are well combined into a fragrant syrup.
- Caramelize the Bananas: Add the banana slices to the skillet in a single layer, leaving a little space between each slice to prevent sticking. Allow the bananas to cook for 2–3 minutes undisturbed until they develop a golden-brown caramel coating. Carefully flip each slice using a spatula or tongs and cook for another 2–3 minutes on the other side. The bananas should be soft but still hold their shape, with a sticky, sweet glaze coating them.
- Assemble the Pancakes: Place a stack of pancakes on a serving plate. Using a spatula or spoon, generously top each pancake with the warm caramelized banana slices. Drizzle any remaining caramelized syrup from the pan over the pancakes for extra flavor and shine.
- Serve and Enjoy: Serve immediately while warm. These pancakes pair beautifully with a sprinkle of chopped nuts, a dollop of coconut yogurt, or a drizzle of extra agave syrup if desired. Enjoy a breakfast or dessert that is fluffy, sweet, nourishing, and fully plant-based, packed with fiber, protein, and good fats for a satisfying start to your day.
Notes
- Use ripe but firm bananas to prevent them from turning mushy during caramelization.
- For extra fluffiness, let the pancake batter rest for 5–10 minutes before cooking.
- Coconut oil works best for a subtle tropical flavor, but any neutral oil can be used.
- Adjust sweetness by adding more or less agave syrup to the bananas.
- Pancakes can be kept warm in a low oven (around 200°F / 95°C) while cooking the rest.
- For a smoother batter, sift the flour before mixing.
- Avoid overcrowding the pan when caramelizing bananas to ensure even cooking and browning.
