(serves 6)

  • 150g plain flour
  • 2 tsp baking powder
  • 3 tbsp brown sugar (can use alternative like raw honey)
  • 400ml can coconut milk, shaken well
  • coconut oil, for frying
  • 2 bananas, thinly sliced
  • 2 passion fruits, flesh scooped out or a small tin passion fruit pulp
  1. Sift the flour and baking powder into a bowl, add a pinch of salt and stir.
  2. Wisk the coconut milk in a bowl, then measure out 300ml into a jug.
  3. Stir the 300ml of coconut milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
  4. 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.
  5. 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 approximately 6 pancakes.
  6. Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the sugar is dissolved. Use this as a sauce for the pancakes (alternatively, skip the sauce and drizzle pancakes with raw honey). Spoon over some of the passion fruit pulp. Bon Appetit!
1 Comment
  • Nadia Hearn
    Posted December 21, 2020 6:42 pm 0Likes

    These amazing healthy recipes inspire me to stay on-track with my body and health goals – thank you!

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