Coconut Banana Pancakes
Per serving
These vegan pancakes on coconut milk with passion fruit and banana topping cannot be simpler. They are perfect for brunch with family and friends
Ingredients
8 serv.Step-by-step instructions
- 1
Sift the flour and baking powder into a bowl, add 2 tbsp sugar and a pinch of salt. Pour the coconut milk into the bowl, whisk to combine the separated fat, then measure 300 ml into a jug. Gradually stir the milk into the flour mixture until you get a smooth batter, or blend everything in a blender.
- 2
Heat a shallow pan or flat grill and grease it with oil. Use 2 tbsp of batter for each pancake, cooking two at a time – more makes flipping difficult. Add 4‑5 pieces of banana to each pancake and cook until bubbles appear on the surface and the edges are dry. They will be slightly softer than egg pancakes, so carefully flip and cook the other side for another 1 minute. Repeat to make 8‑10 pancakes.
- 3
Meanwhile, place the remaining coconut milk and sugar in a small saucepan. Add a pinch of salt and simmer over low heat until the mixture thickens to a creamy consistency. Use this as a sauce for the pancakes and drizzle with a little passion‑fruit seeds.
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