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Sweet, fluffy hotcakes with flavours of paradise. These pancakes are best suited to a leisurely morning spent slowly sipping coffee, or tea. Or hot chocolate. Or a chai if you’re feelin’ fancy. Look, the liquid doesn’t matter, just try these pancakes.

You will need

Serves 2

  • 1 cup plain flour or spelt flour
  • 2 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 – 1 1/4 cup any plant-based milk, such as almond, soy or coconut (less milk if you like thick pancakes, and more milk if you like thinner pancakes)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, peeled
  • 2 tablespoons olive oil, oil of choice or vegan butter

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10 mins to prep

15 mins to cook

  1. Step 1

    Add the flour, coconut sugar and baking powder to a medium bowl. Whisk until there are no lumps. Add the milk, vinegar, and vanilla to the bowl and whisk until combined.

  2. Step 2

    Slice the bananas in half widthways then in half lengthways.

  3. Step 3

    Heat a non-stick fry pan over medium heat and drizzle with a little oil.

  4. Step 4

    Place two of the banana pieces on the fry pan and quickly pour over around ½ cup of the pancake batter. When the edges of the pancake have bubbled and the bottom is a light golden brown, flip the pancake. When the bottom of the pancake has turned golden brown, remove the pancake.

  5. Step 5

    Repeat until all of the batter has been used up. You should end up with 4 large pancakes.

  6. Step 6

    Serve the pancakes warm with maple syrup, ice cream, coconut yoghurt and/or fruit.

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