These vegan banana macadamia nut pancakes with vanilla coconut cream are what brunch or breakfast dreams are made of. Fluffy, buttery pancakes topped off with fresh sliced bananas, toasted macadamia nuts, and drizzled with a sweet, warm vanilla coconut cream. These will definitely give you bougie brunch spot vibes at home.
INGREDIENTS FOR VEGAN BANANA MACADAMIA NUT PANCAKES
For the Pancakes:
- Flour: I use all-purpose flour, but I’ve also had success with making fluffy pancakes with oat flour for a gluten-free option.
- Baking Powder: to help the pancakes rise.
- Baking Soda: to help the pancakes spread and rise.
- Cane Sugar: for a light sweetness.
- Ripe Bananas: One will be used as the egg replacement and to add the banana flavor to the pancakes and one will be used for topping.
- Plant Milk: to add moisture, for this recipe I would recommend soy or pea milk.
- Apple Cider Vinegar: this creates the buttermilk effect when added to the plant milk that helps our pancakes become their fluffiest.
- Vanilla Extract: for a deep, warm flavor.
- Vegan Butter: you’ll want to be sure that this is unsalted.
- Salt: to heighten the flavors.
- Oil: for cooking. I would recommend a high heat neutral oil, like refined coconut oil or avocado oil.
- Macadamia Nuts: Half of the nuts will go into the batter and the other half will be used for topping.
For the Vanilla Coconut Cream
- Evaporated Coconut Milk: for the cream component.
- Cane Sugar: to sweeten the cream.
- Vanilla Extract: for more warmth and depth.
- Salt: to balance the flavors.
HOW TO MAKE VEGAN BANANA MACADAMIA NUT PANCAKES
For the Vanilla Coconut Cream:
- Mix the cream. In a small saucepan, add the evaporated coconut milk, sugar, vanilla extract, and salt.
- Simmer. Over medium heat, allow the cream to simmer for 20-25 minutes, stirring frequently.
- Cool. The sauce will thicken slightly as it cools. Serve warm.
For the Pancakes:
- Toast the macadamia nuts. In a dry skillet over medium heat, toast the nuts until they are browned and fragrant for about 4-6 minutes.
- Chop the nuts. After the nuts have cooled slightly, chop the nuts until they are about ¼ their original size.
- Mix the dry ingredients. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mash one banana until it is smooth and wet.
- Create the “buttermilk”. In a separate bowl, add the plant milk and apple cider vinegar. Let it sit for 2-3 minutes.
- Mix the wet ingredients. To the “buttermilk”, add the melted butter, mashed banana, and vanilla extract.
- Add the wet to the dry and mix gently. The batter will be slightly lumpy.
- Add the macadamia nuts. Gently mix in ¼ cup of the macadamia nuts, and set the rest to the side for topping.
- Let it rest. Allow the batter to rest for 2-5 minutes.
- Cook the pancakes. To a greased skillet, add a ¼ to a ½ cup of batter for each pancake. Cook until the surface is covered in air bubbles, about 2 minutes. Then flip them over and cook for an additional 2 minutes. Pancakes should be golden brown in color.
- Serve topped with the remaining toasted macadamia nuts, sliced bananas, and drizzled with the warm vanilla coconut cream.
- Enjoy!
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Banana Macadamia Pancakes With Vanilla Coconut Cream
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
Units
Scale
For the Pancakes
- 2 ½ cups All-Purpose Flour
- ½ Macadamia Nuts (Toasted and chopped.)
- 2 tbsp Cane Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 ¼ cup Unsweetened Plant Milk
- 2 Ripe Bananas (Set aside one for topping.)
- ¼ cup Melted Vegan Butter
- 1 ½ tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- ¼ cup High Heat Oil for cooking (I use coconut oil.)
Vanilla Coconut Cream
- 12 oz Evaporated Coconut Milk
- 2 tbsp Cane Sugar
- 1 tsp Vanilla Extract
- ¼ tsp Salt
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Instructions
For the Pancakes
- In a dry skillet over medium heat, toast whole macadamia nuts until mostly browned and fragrant, about 4-6 minutes. Be sure to toss or stir frequently and watch closely.
- Allow the nuts to cool slightly, then chop the nuts until most are ¼ of their original size.
- In a large bowl, whisk the flour, sugar, baking powder, bakings soda, and salt.
- In a small dish, mash 1 banana until smooth and wet.
- In a separate bowl, add the plant milk and apple cider vinegar and let it sit for 2-3 minutes. Then add the melted butter, mashed banana, and vanilla extract. Stir to combine.
- Add the wet mixture to the dry mixture.
- Mix gently with a spoon or rubber spatula. Batter should be fully incorporated and a little lumpy. Be careful to avoid over-mixing.
- Gently stir in ¼ cup of the toasted macadamia nuts.
- Allow batter to rest for 2-5 minutes.
- Add butter or oil of your choice to a skillet on medium-low heat.
- When the butter or oil melts and starts to sizzle a bit, add ¼-½ cup of batter to the pan for each pancake.
- Cook until the surface of the pancakes start to bubble, about 2 minutes, then flip them over and cook for an additional 2 minutes. Pancakes should be golden brown in color.
For the Vanilla Coconut Cream
- To a small saucepan, add the evaporated coconut milk, sugar, vanilla extract, and salt.
- Over medium heat, allow the cream to simmer. Stirring frequently for 20-25 minutes. It will thicken slightly as it cools.
- Serve the pancakes topped with the remaining nuts, thinly sliced banana, and a drizzle of the vanilla coconut cream.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
