Okay, story time! Imagine this: you're on a tropical island, the air is warm, and the scent of sweet fruit wafts through the air. That's exactly how I felt in Bali, and a big part of that was thanks to the most delicious banana pancakes I've ever tasted. They were soft, pillowy, slightly sweet and loaded with local bananas. Every bite was a little slice of heaven, and I'm determined to recreate that magic at home – and share it with you!
These aren't just any pancakes, they're Balinese-inspired vegan banana pancakes. They bring together the best of both worlds: the simple joy of a classic pancake and the exotic flavors of Bali. This recipe uses plant-based ingredients that not only make them suitable for a vegan diet, but also keep things light and healthy without compromising on taste.
What makes these pancakes special? Firstly, they're incredibly easy to make. It's a simple mix of spelt flour, baking powder, baking soda, a touch of maple syrup for sweetness and lemon juice for a little tang. Coconut milk adds a creamy texture, and the star of the show, of course, are those sweet banana slices that get a little caramelized on the pan.
But the beauty of these pancakes goes beyond their taste. They are a celebration of simple, wholesome ingredients that come together to create something truly delicious and good for you. They are a perfect way to start a day or enjoy a relaxing brunch. Whether you're dreaming of an island getaway or looking for a healthy breakfast option, these pancakes will surely hit the spot.
Here’s what you’ll need:
- 1 cup spelt flour (or wholemeal)
- Pinch of salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tbsp maple syrup
- 1 tbsp lemon juice
- ½ cup full-fat coconut milk
- ½ cup + 1-3 tbsp water (adjust for consistency)
- 1 ripe banana, finely sliced
- 1 tbsp olive oil
- 1 tbsp oil for frying (I use sunflower)
Toppings (optional, but highly recommended):
- Extra maple syrup, for drizzling
- A sprinkle of pomegranate seeds
- A handful of chopped hazelnuts
Let's Get Cooking!
- Mix the Dry Ingredients: In a bowl, whisk together the spelt flour, salt, baking powder, and baking soda.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk, ½ cup of water, maple syrup, lemon juice, and 1 tbsp of olive oil. Don't worry if the coconut milk looks a little lumpy, it will all come together.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ones, stirring until just combined. Don’t overmix; a few lumps are okay. Add more water, a tablespoon at a time, if the batter seems too thick. You're aiming for a smooth, slightly thick consistency.
- Heat the Pan: Heat a lightly oiled frying pan over medium heat.
- Cook the Pancakes: Ladle about a tablespoon of batter onto the hot pan, then gently place a few slices of banana onto each pancake and lightly press them in. The pancake should spread a little as it cooks. When bubbles start to appear on the surface, carefully flip the pancake and cook for another minute until both sides are golden brown.
- Keep Warm: Transfer the cooked pancakes to a plate and keep warm in a low oven if you’re making a big batch.
- Serve and Enjoy: Stack the pancakes high, drizzle with maple syrup and top with pomegranate seeds and chopped hazelnuts.
These pancakes are a delightful way to enjoy a healthy and nutritious breakfast that transports you to an island paradise without leaving your kitchen. So go ahead, whip up a batch and let me know how you like them!
Recipe Notes:
- If you want to make them even healthier, feel free to substitute the spelt flour with wholemeal flour.
- Don’t be shy with your toppings! Fresh berries, toasted nuts, or a dollop of vegan coconut yogurt would also be delicious.