Attention: Proceed with caution, for the recipe you are about to see is highly inappropriate.
Vegan Elvis Pancakes with Banana Compote and Peanut Butter Whipped Cream aka The King of All Breakfasts.
This recipe is excessively luxurious, an indulgent extravaganza, and a serious stack of burnin’ love. Best of all, it goes down smooth, because no animals were harmed in the making of this hearty-healthy heart throb!
Peanut butter and banana sandwiches are known to have been the food of choice for the late Elvis Presley. If he could taste it now, I like to think he would approve of this remix on that classic romance of flavors. After all, I feel like it was more than a super eerie coincidence that I got inspired to create this recipe one night without even knowing it was the night before his birthday! Spooky right? The next morning (Elvis’s birthday) I woke up and started making Vegan Elvis Pancakes, and when I told Casey what I was making, he texted back “You know today is Elvis’s birthday?!” I didn’t!! I had no idea. It’s a strange and magical world we live in.
Alright, alright. I know what you’re thinking. How can I get all of this heavenly nectar into my mouth immediately? Rest easy, friend. I got you.
This recipe for Vegan Elvis Pancakes with Banana Compote and Peanut Butter Whipped Cream may seem intimidating with all of its pizzazz and charisma, but it’s deceptively easy to make. The three elements (pancakes, compote, and whipped cream) each come together very quickly. You can even make the peanut butter whipped cream the night before and keep it in the fridge until you’re ready to serve it. The fluffy chocolate chip pancakes are beautiful by themselves, but trust me, it’s worth the extra effort to whip up the perfectly peanut-buttery whipped cream and the hot, spiced banana compote.
This recipe is perfect for special occasions, holidays, birthdays, first dates, or any time you really want to make someone feel ultra special. In fact, I insist that you show yourself some love by staying in for a solo date with this hunky recipe. PS. It’s okay to cry a little once the peanut butter whipped cream starts to melt and create silky rivers of seduction on top of your pancakes. It truly is a beautiful thing.
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- 1 over-ripe banana
- 1¾ cup flour (whole wheat or all purpose)
- 1 Tbsp sugar
- 1½ Tbsp baking powder
- ¼ cup melted coconut oil
- ⅛ tsp salt
- ½ tsp vanilla
- 1½ cups almond milk (or other non-dairy milk)
- ½-3/4 cup chocolate chips (to your taste)
- 2 Tbsp vegan butter or coconut oil for the skillet
- 4 ripe bananas, peeled and diced
- 2 Tbsp vegan butter
- 2 Tbsp brown sugar
- 1 Tbsp white sugar
- ½ tsp vanilla
- pinch salt
- 1 cup coconut cream (the solids separated from a can of coconut milk)
- 4 Tbsp peanut butter
- 2 Tbsp powdered sugar
- You can refrigerate a can of coconut milk the night before, so when you're ready to use it, the solid cream will be separated from the liquid and easy to scoop from the top of the can. Scoop the coconut cream into a medium mixing bowl and beat at high speed with an electric mixer for approximately 2 minutes until it has started to fluff and firm up. Next, add the peanut butter and powdered sugar and beat at high speed for 3-4 minutes. It will not form stiff peaks, but will have a light and fluffy texture. Chill in the refrigerator until ready to serve.
- Use a fork to mash the banana in a medium mixing bowl. Add the melted coconut oil, almond milk, and vanilla to the mashed banana and stir to combine. In a small bowl, mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet and stir until just combined. Add in the chocolate chips and fold in gently. You may need a splash of almond milk if the batter is too thick and stiff, but it should not be thin. It needs to be very scoop-able and not pourable.
- Heat a large pan or griddle to medium low heat. Once hot, melt 1 tbsp of vegan butter or coconut oil onto the pan. Now, scoop heaping ¼ cups of batter onto the pan and gently spread out into pancake shapes. These need to cook at low heat for 3-4 minutes on each side to ensure they get cooked all the way through. Flip them when the edges look solid, bubbles appear in the surface, and they are golden brown on the bottom. Keep the finished pancakes warm in the oven while you make the Banana Compote.
- Melt the vegan butter in a small saucepan and heat on medium low heat until bubbling. Stir in the sugars and stir continuously for 3-4 minutes until they have almost dissolved and have started to turn a slightly darker brown. Make sure the heat is not too high or the sugar will burn into a sticky mess! Add the diced banana and stir. You made need to lower the heat to keep from burning. let it cook, stirring occasionally for 7-8 minutes until the pieces of banana have broken down and gotten smaller. Remove from heat and stir in vanilla and salt. Cover and keep warm.
- To serve, stack a few hot pancakes on a plate and cover them with hot banana compote and cool peanut butter whipped cream (which will melt into a delicious mess) and sprinkle with a handful of chocolate chips.