Vegan Coconut Pancakes with Caramelised Bananas
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 grams all purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp coconut oil (melted, plus extra for frying)
- ½ tsp pure vanilla extract
- 350 ml coconut milk
- 30 grams maple syrup (or light brown sugar)
- 75 ml coconut milk
- 2 bananas (peeled and sliced into thick rounds)
Method
- Sift the flour into a bowl, add sugar, baking powder and salt and mix together.Whisk in melted coconut oil, vanilla extract and coconut milk to create a smooth batter. The consistency of the batter should be as thick as double cream, if your batter is too thick then add a bit of coconut milk.
- To cook the pancakes, melt coconut oil in a frying pan then add 1/4 cup of batter for each pancake. Cook on low heat for 2-3 minutes, you will notice small bubbles starting to appear and once they dry out just a little flip over the pancake on the other side and cook for 2 more minutes.
- In a small saucepan, heat maple syrup or brown sugar with coconut milk until the sugar melts and the mixture starts to bubble and reduce, add sliced banana and let it bubble for a couple of more minutes. Flip over the banana slices and cook for another minute.
- Serve pancakes when still warm, top with caramelised bananas.