- Serves 4 (makes 12 pancakes)
- 5 mins to prepare and 20 mins to cook
- 443 calories / serving
For the pancakes
- 225g self-raising flour
- 2 tbsp golden caster sugar
- 1 tsp baking powder
- ½ tsp salt
- 30ml coconut oil, melted, plus extra for frying
- ½ tsp vanilla extract
- 400ml free from coconut milk drink
For the caramelised bananas
- 50g soft brown sugar
- 100ml free from coconut milk drink
- 2 bananas, peeled and sliced into thick rounds
- 4 tbsp dairy-free coconut yogurt, to serve
- Sift the flour into a large mixing basin, then stir in the caster sugar, baking powder, and salt. Whisk together the melted coconut oil, vanilla extract, and 375ml coconut milk to make a smooth batter with the consistency of thick double cream - if the batter is too thick, add more coconut milk.
- In a big frying pan, melt a little coconut oil and add a generous spoonful of batter for each pancake; you should be able to fit 2-3 in the pan at a time. Cook for 2-3 minutes over low heat, or until little bubbles emerge. Cook for another 2 minutes on the other side, or until pale golden and thoroughly risen. Place on a serving plate and keep warm while you make the rest of the batter into 12 pancakes.
- To create the caramelised bananas, in a separate frying pan, boil the sugar and coconut milk until the sugar has melted and the mixture is bubbling. When the liquid has slightly reduced, add the sliced bananas and cook for 2 minutes, then flip the slices and cook for another 1 minute.
- Serve 3 warm pancakes per person with part of the bananas and any residual caramel from the pan drizzled on top. Add a dollop of coconut yogurt to finish.
Tip: To get a light and fluffy batter, this recipe uses fresh coconut milk instead of canned. If you like, you can use any other non-dairy milk, such as almond or soya milk.