Beach Bum Pancakes – an easy, whole food, plant-based breakfast that reminds you of sun, sand, and sea. Does it get any better than that?
As August comes to an end and the promise of September looms, I’ve become acutely aware of the fact that the seasons will soon shift. This awareness has me clinging to all things summer – humid, sticky days, sun-kissed skin, plentiful melons and tomatoes ad peppers, and seasonal craft beers that will soon be replaced by pumpkin ales.
If you need me over the next few weeks, I’ll be tucking in to these beach pancakes, sipping on an iced coffee, and savoring the final steamy days of summer!
- 1 cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- pinch salt
- ¼ cup water
- 1 cup nondairy milk
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- 2 bananas
- 2 tbsp shredded coconut
- 1 tbsp cacao nibs
- 2 tbsp cashew butter
- Maple syrup for topping
- Preheat a nonstick griddle or skillet over medium heat.
- Peel and slice the bananas.
- In a small mixing bowl, combine wheat flour, baking powder, baking soda and salt. Set aside.
- In a medium mixing bowl, combine water, unsweetened "milk", vanilla extract, and maple syrup. Add dry ingredient to the wet ingredients. Stir just until all dry bits of flour disappear.
- Pour ¼ cup of batter onto preheated pan. Press a few banana slices into the uncooked side of pancake. When edges firm up and bubbles near the center begin to pop, flip. Cook for a few minute on the second side. Repeat.
- Serve pancakes topped with remaining banana slices, shredded coconut, cacao nibs, and cashew butter. Drizzle with maple syrup if desired.