- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 8 - 10
Nutrition facts (per portion)
- Calories: 179
- Fat Content: 8g
- Saturated Fat Content: 6g
- Carbohydrate Content: 23g
- Sugar Content: 11g
- Fiber Content: 1g
- Protein Content: 2g
- Sodium Content: 0.2g
Coconut & banana pancakes
Ingredients
- plain-flour - 150g plain flour
- baking-powder - 2 tsp baking powder
- golden-caster-sugar - 3 tbsp golden caster sugar
- coconut-milk - 400ml can coconut milk, shaken well
- vegetable-oil - vegetable oil, for frying
- banana - 1-2 bananas, thinly sliced
- passion-fruit - 2 passion fruits, flesh scooped out
Instructions
- 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.
- 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.
- 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.
Easy vegan recipe for 8 – 10 people, takes only 15 mins; recipe has plain flour, baking powder, golden caster sugar, coconut milk, vegetable oil, banana and passion fruit.
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