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Coconut & banana pancakes

This vegan brunch recipe will get a 10 out of 10 from your family! - by Barbara Northwood
  • 06 May 2019
Coconut & banana pancakes
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 8-10
Proudly supported by

Use coconut milk in a pancake instead of egg and milk, and you’ve instantly made it vegan.

Ingredients

150g plain flour

2 tsp baking powder

3 tbsp golden caster sugar

400ml can coconut milk, shaken well

vegetable oil, for frying

1-2 bananas, thinly sliced

2 passion fruits, flesh scooped out

Method

  1. Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.

  2. Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg- based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.

  3. Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

  • pancake recipe
  • easy breakfast recipes
  • brunch
  • breakfast of champions
  • banana recipe
  • Vegan or Vegetarian
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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