Category: Breakfast Recipes, Life Style Recipes, Meal Times, Pastry Recipe, Recipes, Summer Recipes, Tea Time, Vegan Recipes, Vegetarian, Winter Recipes
Cuisine: African, European, Italian/USA, South African
Cooking Method: Stove Top
Yields:
12 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
20 Mins
Total Time:
25 Mins
The perfect Vegan Breakfast.
Ingredients
Adjust Servings
-
INGREDIENTS FOR PANCAKES:
- INGREDIENTS FOR BANANAS:
Instructions
-
METHOD:
- 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 to 3 in the pan at a time. Cook over a low heat for 2 to 3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 minutes 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 minutes then flip over the slices and cook for another 1 minute.
- 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.
Notes
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.
