Vegan Caramel Banana Pancakes
Try these easy vegan caramel banana pancakes. They are so thick, fluffy, and packed with flavor to brighten your morning! The bananas caramelize as they cook, and a generous drizzle of vegan caramel sauce on top of your flapjack stack creates the ultimate breakfast!
Ingredients
Banana Pancakes
- 2 cups all-purpose flour
- 3 tablespoon brown sugar
- 4 teaspoon baking powder
- 1 tsp ground cinnamon
- 1 teaspoon salt
- 1¼ cup non dairy milk (I usually use oat milk)
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2-3 tablespoon vegan butter or a little cooking spray for greasing the griddle or pan
- 2 ripe bananas, sliced
Vegan Caramel Sauce
- 6 tablespoon vegan butter
- 1 cup brown sugar
- ⅓ cup full-fat coconut milk (don't use light coconut milk)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Prepare the Vegan Caramel Sauce
- Melt the vegan butter on medium-high heat in a sauce pan.Stir in the brown sugar until it is smooth.
- Reduce the heat to medium and stir in the coconut milk until it is smooth.Remove the sauce pan from the heat and stir in the vanilla and salt.
- Let the caramel sauce cool and thicken. Store in the fridge in an airtight container if you're not using it right away.
Make the Pancakes
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt.
- Add the milk, vegetable oil and vanilla and stir just until there's no visible dry flour remaining. It's okay if some lumps remain in the batter. The batter should be thin enough to drip from a spoon, but thick enough so that it won't spread out too far and create paper-thin pancakes. Allow the batter to rest in the mixing bowl for at least 10 minutes, while you prepare the griddle or pan.
- Heat a griddle to 375°F or a pan on the stovetop to medium. Add 1 tablespoon of butter to the griddle or 1½ teaspoons to your pan. It should start melting and sizzling right away if your pan is hot enough.
- Using a ⅓ measuring cup, pour your batter onto the hot greased griddle or pan. Place a few banana slices towards the center of each pancake and gently press them in. Allow it to cook on the first side for 2-3 minutes, until you see little popped bubbles along the edges of the pancakes. Flip them over with a spatula and cook the second side for another 2-3 minutes, until golden.
- Top with more banana slices and a generous drizzle of vegan caramel sauce or maple syrup. Enjoy!
Notes
- Stop mixing the pancake batter once you no longer see dry flour pockets. It's easy to overmix pancake batter, which results in dense, chewy pancakes.
- Don't skip resting your pancake batter. This is what allows the air bubbles to form and create fluffy pancakes.
- It's best to use ripe bananas, not overripe/mushy bananas, as those might stick to your pan.
- Grease your pan or griddle well, to prevent your banana pancakes from sticking.
- Don't press down on your pancakes. This will squish the air out and cause them to lose their fluffy texture.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Or wrap pancakes individually in plastic wrap and store in the freezer for up to 3 months.
Nutrition
Serving: 1pancakeCalories: 186kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.4gSodium: 437mgPotassium: 160mgFiber: 2gSugar: 7gVitamin A: 132IUVitamin C: 4mgCalcium: 146mgIron: 2mg
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