For the pancakes
150g soda bread flour
3 tbsp brown caster sugar
2 tbsp maple syrup
2 tbsp vanilla extract
300 ml coconut milk
For the caramelised bananas
2 bananas
75g brown soft sugar
40g salted plant-based butter
1/2 tsp cinnamon
1/4 tsp salt
For the passion fruit dressing
4 tbsp passion fruit purée
1/2 cup olive oil
1 tbsp lime juice
1 tbsp vinegar
2 tbsp maple syrup
1/2 tsp salt
For the pancakes
1. Sift the flour into a bowl and stir in 3 tbsp of sugar and a pinch of salt.
2. Pour the coconut milk into a separate bowl, whisk to mix in any fat that has separated. Add the maple syrup and vanilla extract to the milk.
3. Next, stir the milk slowly into the flour mixture to make a smooth batter.
4. Heat a shallow frying pan with a little bit of oil.
5. Add roughly 2 tbsp of batter for eachpancake, frying two at a time – any more
will make it difficult to flip them.
6. 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.
For the caramelised bananas
1. Add the butter, sugar, cinnamon and salt to a frying pan, then place over a low-medium heat for about 1 min, stirring, until the butter has melted into the sugar.
2. When the mixture is bubbling, add the bananas. Cook for 4-5 mins, shaking the pan often, until the bananas are caramelised and sticky. Take off the heat until ready to serve – don’t be tempted to stir at this stage!
For the passion fruit dressing
1. Add the passion fruit puréeto a small pan and place over a medium-low heat, stirring frequently until almost boiling, then remove from the heat.
2. Next, add the olive oil, lime juice, vinegar, maple syrup and salt to the passion fruit purée and mix until combined.
