Mini Banana Pancakes with Vegan Caramel Sauce

Prep 15 min·Cook 20 min·Total 35 min·3 servings (about 20 mini pancakes)·VEGAN·540 kcal

Mini banana pancakes in a black pan lined with baking paper, with caramel sauce and powdered sugar alongside

Ingredients

For the caramel sauce

60 ml (1/4 cup) coconut milk
50 gr (1.8 oz.) brown sugar
25 gr (0.9 oz.) vegan butter
½ tsp vanilla extract
1 pinch salt

For the batter

130 gr (4.6 oz.) flour (all-purpose or light spelt flour)
2 Tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
1 pinch cinnamon
1 pinch salt
250 ml (1 cup) plant milk
1 Tbsp apple cider vinegar
1 tsp vanilla extract

For frying and serving

2-3 ripe bananas
2-3 Tbsp coconut oil (for frying)
powdered sugar (for dusting)

Equipment: small saucepan, mixing bowl, whisk, nonstick frying pan, fork, spatula, paper towels

Instructions

Cook the caramel sauce

1.Bring the coconut milk and brown sugar to a boil in a small saucepan and simmer over medium heat, stirring, for 5 to 7 minutes until the sauce visibly thickens.
2.Take it off the heat and stir in the vegan butter, the vanilla extract and the salt. The sauce thickens further as it cools.

Mix the batter

1.Combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt in a bowl.
2.Add the plant milk, apple cider vinegar and vanilla extract and stir only until no pockets of flour remain. A few small lumps are fine, overmixing makes the pancakes tough.

Fry the pancakes

1.Peel the bananas and cut them into slices about 1.5 cm (1/2 inch) thick.
2.Heat 1 Tbsp of coconut oil in a nonstick pan over medium heat.
3.Dip the banana slices into the batter one at a time with a fork, let the excess drip off and place them in the pan. Fry for 1 to 2 minutes per side until golden.
4.Flip them carefully so the banana and batter stay together. Lay the finished pancakes on paper towels and fry the next batch with a little fresh coconut oil.

Serve

1.Dust the mini pancakes with powdered sugar and serve with the warm caramel sauce.

Notes

Tip from my kitchen: I always cook the caramel sauce first, so it has time to thicken while the pancakes are in the pan. Use bananas that are just ripe, softer ones fall apart in the hot oil. For a children's party I put the mini pancakes on small wooden skewers so everyone can dip them into the sauce. If you like, scatter a few chopped walnuts or a touch of cinnamon over the top. Leftover pancakes I warm up the next day in a dry pan.

Nutrition per serving: 540 kcal · 7 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook