Pink Coconut Vegan Pancakes with Banana Cashew Cream

Bright and adorable breakfast meal. Fluffy and delicious vegan coconut pancakes served with banana cashew cream.


Prep Time: 20 mins
Cook Time: 20 mins
Yields: 4


  • For the Pancakes:
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1/2 cup coconut flour
  • 1/2 cup whole meal flour
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 200 ml coconut milk
  • 60 ml water
  • 2 tablespoons melted dairy-free butter
  • 1 tablespoon beetroot powder
  • For the Banana Cashew Cream:
  • 1/2 cup cashews, soaked in warm water for 15 mins
  • 1 banana, sliced
  • 1/4 cup oat milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon coconut sugar or to taste


  1. Mix the chia seeds and water together in a small bowl and let it sit for 10 minutes until the mixture becomes gel.
  2. In a bowl combine both flours and baking soda. In a separate bowl combine coconut milk and 60 ml of water. Add in chia-seed mixture, melted butter and apple cider vinegar, stir to combine. Add in flour and beetroot powder, mix until just combined.
  3. Pour about 2 tablespoons of batter per pancake onto preheated lightly greased pan. Cook 1 to 2 minutes on each side or until golden brown.
  4. Make the banana cashew cream. Add all the ingredients into a blender and process until creamy and smooth. Add more milk if needed.
  5. Serve pancakes warm with banana cashew cream and your favourite toppings. Enjoy right away!

Nutrition Facts

Per serving: 404 KCALS | 22.3G FAT | 13.1G SAT FAT | 45.2G CARBS | 9.6G SUGAR | 12.3G FIBRE | 9.4G PROTEIN

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