Blend soy milk and vinegar. Set aside.
Over medium-low heat, toast coconut in a small pan. Stir occasionally to avoid burning. Toast until lightly browned then set aside. Peel and mash banana and set aside.
In a large bowl, mix flours, icing sugar, baking powder and baking soda. Make a well in the centre of the dry mixture then pour in olive oil, maple syrup, vanilla essence and soy milk/vinegar mixture.
Combine until all ingredients are blended. Add coconut, banana and nuts, mixing gently until all ingredients are blended.
Lightly grease a large skillet and heat to medium heat. Spoon batter into the pan. (The amount of batter used will depend on the size of pancake you want. We like silver-dollar-sized pancakes and use a special silver dollar pancake pan).
Cook pancakes until the batter begins to bubble and the undersides are lightly browned. Flip pancakes and cook until browned on the other side. Serve warm with vegan buttery spread and maple syrup.
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Directions
Blend soy milk and vinegar. Set aside.
Over medium-low heat, toast coconut in a small pan. Stir occasionally to avoid burning. Toast until lightly browned then set aside. Peel and mash banana and set aside.
In a large bowl, mix flours, icing sugar, baking powder and baking soda. Make a well in the centre of the dry mixture then pour in olive oil, maple syrup, vanilla essence and soy milk/vinegar mixture.
Combine until all ingredients are blended. Add coconut, banana and nuts, mixing gently until all ingredients are blended.
Lightly grease a large skillet and heat to medium heat. Spoon batter into the pan. (The amount of batter used will depend on the size of pancake you want. We like silver-dollar-sized pancakes and use a special silver dollar pancake pan).
Cook pancakes until the batter begins to bubble and the undersides are lightly browned. Flip pancakes and cook until browned on the other side. Serve warm with vegan buttery spread and maple syrup.