🥞 Banana, Coconut & Raspberry Pancakes (Vegan)

Between festive recipes, sometimes you just need something “simplissime” (extremely simple), “rapidissime” (extremely fast), and “topissime” (excellent). These delicious Banana, Coconut, and Raspberry Pancakes check all those boxes.

They are entirely vegan, containing no animal products. While the creator notes they aren’t vegan themselves, this recipe was born from testing plant-based yogurts from Abbot Kinney’s. Specifically, the “Coco Start Raspberry” yogurt brings a delightful coconut and raspberry flavor that marries perfectly with banana.

These pancakes have the distinct advantage of being low in added sugar, relying almost entirely on the natural sweetness of the ripe banana. They are perfect for a healthy breakfast or a gourmet snack, best enjoyed warm with a drizzle of maple syrup, red fruit sauce, or even chocolate hazelnut spread.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: Approx. 10 Pancakes):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps below follow the exact order from the original recipe.

Step 1: The Dry Mix

1. In a mixing bowl, combine the dry ingredients: flour, cornstarch, baking powder, and salt.

Step 2: The Wet Mix

1. Mash the banana using a fork.

2. In a second container, add the mashed banana, the yogurt, the milk, and the oil.

3. Mix these wet ingredients together.

Step 3: The Batter

1. Pour the wet mixture over the dry ingredients.

2. Whisk everything together until combined.

Step 4: Cooking

1. Heat a frying pan and lightly oil it.

2. Pour a small ladle of batter into the pan, crushing it slightly to obtain a round pancake shape.

3. Cook for a few minutes over medium heat until the batter starts to make bubbles.

Step 5: Flipping

1. Immediately flip the pancake.

2. Continue cooking for another 1 to 2 minutes.

Step 6: Serving

1. Arrange the pancakes on a serving platter.

2. Enjoy them warm with red fruits and a bit of maple syrup (or chocolate sauce, caramel, or spread).

Chef’s Guide & Conclusion

Mastering Vegan Pancakes

You have just created a stack of pancakes that are fluffy and flavorful without a single egg or drop of dairy. Here are the secrets to why this recipe works:

1. The Role of Cornstarch (Maïzena)

This recipe calls for 20g of cornstarch mixed with flour. This is a classic pastry trick. Cornstarch “cuts” the gluten in the wheat flour, resulting in a tender, lighter crumb. This is especially important in vegan baking, where eggs aren’t present to provide structure and richness.

2. The Ripe Banana

The banana acts as a dual-purpose ingredient here: it provides the sweetness (allowing you to skip added sugar) and acts as a binder, replacing the egg. Ensure your banana is very ripe (spotted brown) for the best texture and sweetness level.

3. Flavor Layering

The magic of this recipe lies in the yogurt. By using a specific “Coconut Start Raspberry” yogurt, you are infusing the batter with tropical and berry notes that would be hard to achieve with milk alone. If you cannot find this specific brand, any thick coconut or fruit-based vegan yogurt will work, but the flavor profile will shift accordingly.

4. Cooking Temperature

Pancakes require patience. Cook over medium heat. If the pan is too hot, the outside will burn before the inside bubbles. Wait for those bubbles to appear on the surface before flipping—this indicates the heat has penetrated through the batter.

Enjoy your healthy, plant-based breakfast!