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In recent years, vegan cooking has surged in popularity, driven by an increasing awareness of health, environmental impacts, and animal welfare. More people are embracing plant-based diets, seeking to incorporate more fruits, vegetables, and whole foods into their meals. This shift not only supports personal health but also promotes a sustainable lifestyle. Among the myriad of plant-based recipes, pancakes stand out as a beloved breakfast staple that can be easily adapted to fit vegan preferences.

Vegan Pancakes

Start your morning right with these Fluffy Coconut Banana Vegan Pancakes! This easy recipe combines all-purpose flour, ripe bananas, and creamy coconut milk for a delightful breakfast treat. Perfectly fluffy and vegan-friendly, these pancakes are ready in just 20 minutes. Top them with fresh sliced bananas, a drizzle of maple syrup, and a sprinkle of shredded coconut for an extra touch. Enjoy a tropical escape right from your kitchen!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon coconut sugar (or brown sugar)

1/2 teaspoon salt

1 cup coconut milk (or any non-dairy milk)

1 ripe banana, mashed

1 teaspoon vanilla extract

2 tablespoons melted coconut oil (plus extra for cooking)

Optional toppings: sliced bananas, maple syrup, shredded coconut, and nuts

Instructions
 

In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, and salt until well combined.

    In another bowl, mix the coconut milk, mashed banana, vanilla extract, and melted coconut oil until smooth.

      Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to over-mix; some lumps are okay.

        Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

          Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.

            Remove the pancakes from the skillet and keep warm in a low oven while you repeat with the remaining batter.

              Serve warm topped with sliced bananas, a drizzle of maple syrup, shredded coconut, and your favorite nuts.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 3-4