Vegan Banana Foster Pancakes

You can either make the pancake mix without the rum extract, and pour about a 1/2 teaspoon of it in your own coconut whipped topping and filling which takes the place of vanilla ice cream. This way saves you time so you don’t have to make a separate batter. Unless you don’t mind then by all means.

On the other hand I’m totally not against some dairy free vanilla ice cream if that’s what your banana foster heart desires in place of the coconut whip. The coconut whip serves up as the healthier yet tasty version. It’s so fluff and airy, coconut whip is a staple fun treat in the vegan, plant based world. 

In traditional banana foster you have to caramelize the bananas but since the bananas in this recipe cook inside the pancake, I skip that extra step because they caramelize in the pancake itself! While it’s cooking you can sprinkle some extra coconut sugar on top. Although I personally find bananas to be sweeter when they’re warm, it’s my favorite.


3/4 cup multigrain pancake mix
3/4 cup almond milk
1 tbsp coconut oil, melted
2 bananas, sliced
2-3 tbsp coconut sugar
1 tsp coconut extract
1 cup coconut flakes
coconut whip cream (store bought or homemade see how to make it here)
maple syrup (optional)
vegan dark chocolate sauce (optional)
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  • Place all pancake ingredients into large bowl and stir until no lumps appear. Mix, almond milk, coconut oil, coconut sugar, coconut (or rum) extract (if desired).
  • Spray a pan with non stick cooking spray. Pour 1/4 cup of the batter into the pan using a ladle or pourer. Place 4-5 slices of banana and a handful of coconut flakes on the side facing up. Sprinkle with extra coconut sugar. Once bubbles form on surface and the edges begin to dry, flip over the pancake and cook another minute or until you feel the pancake is fully cooked. Repeat these steps for all pancakes.
  • To assemble a stack, place one pancake on the bottom, layer with bananas and coconut cream then top with another pancake. Repeat these steps until full stack is formed.
  • Drizzle the tops with extra coconut sugar, maple syrup, and dark chocolate drizzle.
  • Also note you can add the coconut or rum extract to the coconut whip cream instead of the pancake mix.
  • Serve with a side of fresh berries and Enjoy!

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