Shred’s Coconut & banana pancakes

Shred’s Coconut & banana pancakes
  • STEP 1

    Sift the flour and baking powder into a bowl, and add in 1tsp on stevia and pinch of salt. Pour the coconut milk into a bowl and whisk, then measure out 150ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.

  • STEP 2

    Heat a frying pan with coconut 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 3 or 4 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry.

  • STEP 3

    Meanwhile, put the remaining coconut milk 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.