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How to make vegan banana pancakes
Sift 150g plain flour and 2 tsp baking powder into a bowl, and stir in 2 tbsp golden caster sugar and a pinch of salt.
Pour a 400ml can of coconut milk into a separate bowl and whisk to mix in any fat that has separated.
Measure out 300ml of the coconut milk into a jug, then whisk this slowly into the flour mixture to make a smooth batter.
Pour the remaining 100ml of coconut milk and 1 tbsp sugar into a small pan and simmer until the sauce reduces and thickens to the consistency of single cream.
Heat a shallow frying pan and brush it with vegetable oil. Use 2 tbsp of batter to make each pancake, frying two at a time.
Thinly sllce 1-2 bananas and arrange the pieces on the pancakes.
Cook for about 1 min on each side until bubbles start to pop on the surface, and the edges look dry.
Transfer the pancakes carefully to a plate and spoon over some of the sauce.
Sift 150g plain flour and 2 tsp baking powder into a bowl, and stir in 2 tbsp golden caster sugar and a pinch of salt.
Pour a 400ml can of coconut milk into a separate bowl and whisk to mix in any fat that has separated.
Measure out 300ml of the coconut milk into a jug, then whisk this slowly into the flour mixture to make a smooth batter.
Pour the remaining 100ml of coconut milk and 1 tbsp sugar into a small pan and simmer until the sauce reduces and thickens to the consistency of single cream.
Heat a shallow frying pan and brush it with vegetable oil. Use 2 tbsp of batter to make each pancake, frying two at a time.
Thinly sllce 1-2 bananas and arrange the pieces on the pancakes.
Cook for about 1 min on each side until bubbles start to pop on the surface, and the edges look dry.
Transfer the pancakes carefully to a plate and spoon over some of the sauce.
