Instructions

• Sift 225grams all purpose flour into a large bowl. Add 2tbsp granulated sugar, 1 ½tsp baking powder and ½tsp salt; whisk to combine.
• In a separate jug or small bowl, mix 1tsp coconut oil (melted), ½tsp pure vanilla extract and 350ml coconut milk. Pour the wet mixture into the dry ingredients and whisk until smooth and lump‑free. The batter should be about the thickness of double cream. If it is noticeably too thick, add a little of the 75ml coconut milk (reserved for the sauce) a small amount at a time until the desired consistency is reached, but do not exceed that 75ml.
• Heat a non‑stick frying pan over low–medium heat and add a little extra coconut oil to coat the surface.
• For each pancake, pour 1/4 cup of batter into the pan, leaving space between pancakes. Cook on low heat for 2–3 minutes until small bubbles appear on the surface and the edges begin to set. Flip each pancake and cook on the other side for about 2 minutes more, until golden and cooked through. Transfer cooked pancakes to a plate and keep warm; add more coconut oil to the pan as needed.
• To make the caramelised bananas, place 30grams maple syrup or light brown sugar and the reserved 75ml coconut milk in a small saucepan. Heat over medium, stirring until the sugar melts (if using sugar) and the mixture starts to bubble and reduce slightly.
• Add the 2 bananas (peeled and sliced into thick rounds) to the bubbling mixture. Let them cook for about 2 minutes, spooning the sauce over them, then flip the banana slices and cook for about 1 more minute until they are softened and coated in the caramel sauce.
• Serve the pancakes warm, topped with the caramelised bananas and any remaining sauce spooned over them.