Vegan coconut pancakes with caramelised bananas

Thick fluffy pancakes make a great weekend breakfast, and these vegan coconut pancakes are no exception. Served with sticky, sweet caramelised bananas and cool coconut yogurt, these should be the star of your next brunch for family and friends.

Preparation

1. Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.

2. Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.

3. To make the caramelised bananas, heat the sugar and coconut milk together in another frying pan until the sugar has melted and the mixture is bubbling. Once reduced slightly, add the sliced bananas and allow to bubble for 2 mins, then flip over the slices and cook for another 1 min.

4. Serve 3 warm pancakes per person with some of the bananas, drizzling over any remaining caramel from the pan. Finish with a dollop of coconut yogurt.

Tip: This recipe uses fresh coconut milk rather than tinned to give a light and fluffy batter. You could also swap this for any other non-dairy milk if preferred, such as almond or soya milk.

Ingredients

For the pancakes:

For the caramelised bananas:

Ingredients

For the pancakes:

For the caramelised bananas:

Preparation

1. Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.

2. Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.

3. To make the caramelised bananas, heat the sugar and coconut milk together in another frying pan until the sugar has melted and the mixture is bubbling. Once reduced slightly, add the sliced bananas and allow to bubble for 2 mins, then flip over the slices and cook for another 1 min.

4. Serve 3 warm pancakes per person with some of the bananas, drizzling over any remaining caramel from the pan. Finish with a dollop of coconut yogurt.

Tip: This recipe uses fresh coconut milk rather than tinned to give a light and fluffy batter. You could also swap this for any other non-dairy milk if preferred, such as almond or soya milk.