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Coconut & banana pancakes New-recipe-icon

These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler. They're perfect for a brunch with family and friends

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 179
  • Carbohydrates 23
  • Saturated Fat 6
  • Sugar 11
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 179
  • Carbohydrates 23
  • Saturated Fat 6
  • Sugar 11
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.2

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.

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