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A very simple vegan recipe with a creamy pesto and glacial mint.
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Tuscany agrifood tradition evolves, changes and takes a new shape, moulded by the learned and farsighted hands of Severino Becagli. The company, ...
Coconut & banana pancakes
These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler.
· 150 g plain flour
· 2 tsp baking powder
· 3 tbsp golden caster sugar
· 400 ml can coconut milk, shaken well
· sunflower oil
· 1-2 bananas, thinly sliced
· 2 passion fruits, flesh scooped out
In a blender whizz flour, baking powder, 2 tbsp of the sugar, a pinch of salt and 300 ml coconut milk.
Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, fry them. Push 4-5 pieces of banana into each pancake and 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.
Put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.
For your non-vegan mate use
as a sauce.
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