For some reason I am completely unable to sleep in. I’ve spent years thinking that I must possess a genetic mutation that explains this bizarre anomaly. Whether I climb into bed at 9 PM or 2 AM, my eyes pop open at 6:45 in the morning. Recently I came to the realization that rather than being a sign of abnormality this may merely be a reflection of my obsession with breakfast.
When breakfast comes in the form of these Vegan Banana-Coconut Pancakes it’s hard not to bound out of bed. Particularly if you’re lucky enough to live with someone who programmed the coffee maker.
Vegan Banana-Coconut Pancakes (Gluten-Free, Dairy-Free, Egg-Free, Corn-Free)
- 1/2 cup tapioca starch
- 3/4 cup brown rice flour
- 2 tablespoons ground golden flax
- 1/4 cup coconut flour
- 2 teaspoons baking powder (Hain brand or homemade for corn-free)
- 1/4 teaspoon sea salt
- 2 heaping tablespoons agave syrup
- 1 very ripe banana, mashed
- 1 cup coconut milk, unsweetened
- 1/4 cup of water
- 2 teaspoons vanilla extract
→ Place all dry ingredients into a medium mixing bowl. Stir briefly with a whisk to incorporate.
→ Add the wet ingredients and mix thoroughly for a minute or two or until smooth. Set aside for 5 minutes and heat a skillet on medium-high.
→ When the skillet is hot, grease it with your oil of choice (I use coconut oil). Spoon or scoop pancakes 1/4 cup of batter at a time onto the skillet. You may need to use a spoon or heat-proof spatula to spread the batter into circles as it will be somewhat elastic. *If your batter is extremely thick, feel free to add a bit more water.
→ Cook for 2-3 minutes and flip when the edges are just beginning to dry a bit (mine also looked like they were just beginning to dimple). Peek at the underside with a thin spatula and flip when deep golden brown. Cook the remaining side for 1-2 additional minutes. These pancakes will turn a darker color than traditional pancakes, but this adds to the complex, caramel-like flavor.
→ Serve warm with sliced bananas, shredded coconut and maple syrup.