Vegan Pancakes with Banana & Peaches

These American style thick and fluffy pancakes are made with ingredients you probably already have in your store cupboard at home. 


These American style thick and fluffy pancakes are made with ingredients you probably already have in your storecupboard at home.

  • 300 6 self-raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • 50 g unrefined sugar
  • 400 ml soya milk
  • 60 g raisins
  • Coconut oil for shallow frying
  • 3 bananas (sliced)
  • 1 can peaches (well drained)
  • couple of pinches of sugar
  • 150 ml vegan custard
  • A small handful of extra raisins to top
  1. Put the flour, baking powder, salt and sugar into a mixing bowl, then gradually pour in the soya milk, whisking it as you go to remove any lumps. When you have a lump-free mixture, add the 60g of raisins and mix them into the batter.
  2. Heat about half a tablespoon of the coconut oil in a non-stick frying pan or skillet. When it is hot enough, put about 2 large tablespoons of the pancake mixture into the pan and let it spread out for a moment. It should go to about 6-8 cm in diameter (about 4 inches).
  3. Put another two dollops of batter that are the same size in the pan, so that you are cooking three pancakes at a time. Turn them over when they start to bubble on the top (about 3 minutes in) and brown the other side. Turn them again for about 30 seconds on each side to make sure they are cooked through and then transfer to a low oven to keep warm while you make more batches. You should be able to get 9 or 10 out of the mix.
  4. Once all the pancakes are cooked and are keeping warm, heat another tablespoon of coconut oil in the frying pan. Fry the bananas and peaches together in the pan for about 2 minutes (watch out for any spitting), until they are hot but before the bananas go mushy. Add the pinches of sugar and gently mix in. Warm the custard through (about 1 ½ minutes in the microwave).
  5. Serve three pancakes to a plate, spoon a third of the fruit on top of each, pour on the custard and then top with more raisin

Written by

Richard Church

Richard Church

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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