Vegan Banana, Coconut & Macadamia PancakesVegan Banana, Coconut & Macadamia Pancakes
Vegan Banana, Coconut & Macadamia Pancakes
Vegan Banana, Coconut & Macadamia Pancakes
Congratulations to John Bontron and Roxy Coward for creating the winning recipe from our Choices employee challenge to promote the use of fair trade bananas!
John Bontron and Roxy Coward
John Bontron and Roxy Coward
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Recipe - Choices Market Corporate Store
Vegan-Banana-Coconut.jpg
Vegan Banana, Coconut & Macadamia Pancakes
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
vanilla soy milk
apple cider vinegar
shredded coconut
banana
chickpea flour
all purpose flour
icing sugar
baking powder
baking soda
olive oil
maple syrup
vanilla
macadamia nuts
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.

15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
vanilla soy milk
Silk - Vanilla Soy Milk - Organic
Silk - Vanilla Soy Milk - Organic, 1.89 Litre
$7.29$0.39/100ml
apple cider vinegar
Omega Nutrition - Apple Cider Vinegar Organic
Omega Nutrition - Apple Cider Vinegar Organic, 355 Millilitre
$5.79$1.63/100ml
shredded coconut
Lets Do Organic - Shredded Coconut
Lets Do Organic - Shredded Coconut, 250 Gram
Special
Extra Savings
$3.50 was $5.29$1.40/100g
banana
Bananas - Fair Trade Organic
Bananas - Fair Trade Organic, 200 Gram
$0.52 avg/ea$0.26/100g
chickpea flour
Bob's Red Mill - Chickpea Flour, Gluten Free
Bob's Red Mill - Chickpea Flour, Gluten Free, 454 Gram
$4.99$1.10/100g
all purpose flour
Anitas Organic - All Purpose Flour, Unbleached
Anitas Organic - All Purpose Flour, Unbleached, 2 Kilogram
Special
$11.99 was $13.99$0.60/100g
icing sugar
Wholesome Sweeteners - Organic Fair Trade Icing Sugar
Wholesome Sweeteners - Organic Fair Trade Icing Sugar, 454 Gram
$10.79$2.38/100g
baking powder
Baker's Supply House - Organic Baking Powder
Baker's Supply House - Organic Baking Powder, 210 Gram
$9.29$4.42/100g
baking soda
Bob's Red Mill - Premium Baking Soda
Bob's Red Mill - Premium Baking Soda, 454 Gram
$5.29$1.17/100g
olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
maple syrup
UNCLE LUKE'S - 100% Pure Organic Maple Syrup
UNCLE LUKE'S - 100% Pure Organic Maple Syrup, 250 Millilitre
Special
Extra Savings
$6.99 was $9.99$2.80/100ml
vanilla
Simply Organic - Vanilla Extract
Simply Organic - Vanilla Extract, 59 Millilitre
$16.99$28.80/100ml
macadamia nuts
Nuts - Macadamia Organic
Nuts - Macadamia Organic, 1 Kilogram
$97.29/kg$9.73/100g

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.

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