Fluffy Vegan Pancakes With ‘Bacon’, Caramelised Banana & Pecans

16th February 2021

The ultimate fluffy vegan pancakes, topped with crispy plant based bacon, banana, pecans and maple syrup.

If you want to make the most epic stack of pancakes, this recipe is for you! Regardless of weather you follow a vegan diet or not this recipe is a must try.

Pancakes make the perfect weekend breakfast/brunch recipe, this pairing of bacon and maple syrup gives me all the brunch vibes from when I used to live in the city and go for brunch!

This brings me nicely on to the bacon I’ve used. I collaborated with THIS™ to create this recipe. I have been a huge fan since turning veggie, so when they asked me to work with them for pancake day, I jumped at the chance! THIS™ Isn’t Bacon really does taste of bacon, I’m not sure what wizardry they have used but the smell of these rashers while they cook is heavenly! I buy mine from my local Tesco. Check out their salt and pepper chicken too, I use it in so many recipes like this Chicken and Cauliflower Curry

What is the secret behind fluffy pancakes? Acid from the vinegar reacting with the bicarbonate of soda! As soon as you pour the milk mixture into the dry ingredients you’ll notice a fizzing sound and this is the reaction, creating bubbles as it cooks.

I also always use pancake rings to cook my pancakes. I’ll link the one I use below. (This is an Amazon affiliate link, it doesn’t affect the price you pay but helps support me when I share the items I actually use!)

I spoon 2 tbsp of mixture into the ring, let it cook for 2-3 minutes and really rise before removing the ring and carefully flipping to cook for a further minute. This does take a little longer but gives a really professional finish! I’m here for the imperfect ones though too!

Let me know if you give this one a try. I LOVE the sweet and salty combo of these toppings!

Fluffy Vegan Pancakes With ‘Bacon’, Caramelised Banana & Pecans

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking time





The ultimate fluffy vegan pancakes, topped with crispy plant based bacon, banana, pecans and maple syrup.


  • 100ml unsweetened almond milk

  • 1/2 tbsp cider vinegar

  • 75g self raising flour

  • 1/2 tsp vanilla extract

  • 1/2 tsp bicarbonate soda

  • 1/4 tsp salt

  • 1 tbsp maple syrup

  • 3 rashers THIS™ Isn’t Bacon

  • Tsp olive oil

  • To serve-

  • 1/2 banana, sliced

  • Handful of pecans

  • Maple syrup


  • Mix the milk and vinegar together and set aside. In a large bowl, add the flour, bicarbonate soda and salt, then whisk together until combined. Pour the milk mixture into the flour bowl, followed by the vanilla extract and maple syrup and whisk together until thick and combined. Set aside.
  • Heat a large non stick frying pan on a medium heat, add a tsp of olive oil. Fry the bacon rashers for 2-3 minutes on each side until crispy, then set aside.
  • Using the same pan, add 2 tbsp of mixture, cook for 2-3 minutes until risen and bubbles start to form, then carefully flip and cook for a further minute. Repeat until all the mixture is used.
  • Add the sliced banana and pecans to the same pan, pour over  1 tbsp maple syrup and let the banana and pecans sizzle in the syrup for a minute until sticky.
  • Stack the pancakes, top with the cooked bacon rashers, banana, pecans and a good drizzle of maple syrup.


  • Per serving including toppings: Kcal 538 F13.4 C84.8 P18.5
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