They’re perfect for a brunch with family and friends

Ingredients

150g plain flour

2 tsp baking powder

3 tbsp golden caster sugar

400ml can coconut milk, shaken well

Vegetable oil, for frying

1-2 bananas, thinly sliced

2 passion fruits, flesh scooped out

Directions:

Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt.

Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.

Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip 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. Repeat to make 8-10 pancakes.

Meanwhile, 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.