29 July 2017

Banana Coconut Pancakes with Passion Fruit

Pancakes. The perfect weekend breakfast food, all fluffy and delicious, topped with fruit and syrup. The best thing about pancakes is that you can make them any flavour...chocolate chip, raisin, banana, lemon...the combinations really are endless. I made these with banana and coconut, then I topped the pancakes with passion fruit and date syrup - a tropical combo to brighten up your weekend!

These pancakes are fluffy and delicious, not overly sweet but enriched with tropical flavours, then topped with tangy and slightly sour passion fruit, a generous drizzle of date syrup and a dollop of vegan yogurt to tie it all together. If you want to try another fruit, you could use mango, pineapple, papaya, or any other tropical fruit you desire! If you'd like you could also use a different flour, such as wholemeal or oat, but you may need to play around with the proportions, as the flours have slightly different properties compared to plain white.  

These pancakes couldn't be simpler to make; the batter is made in a blender and then you simply use a 1/4 cup measure to size the pancakes. When cooked in a good non-stick pan, you'll have a perfect pancake every time. You can even make up the batter and store it in a squeezy bottle, for speedy, mid-week pancake breakfasts, simply use what you need and put the rest back in the fridge. 

Click here for printer friendly version

Banana & Coconut Pancakes with Passion Fruit | Yield: 12 | Time: 25 mins

You'll need

  • Blender
  • Measuring cups & spoons
  • Large non-stick frying pan
  • Spatula


  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup desiccated coconut
  • 1 cup coconut milk (in a carton, the type you'd put in coffee)
  • 2 medium overripe bananas
  • 2 tbsp date/agave/maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vegan butter
  • Date syrup
  • Thick vegan yogurt (I used Alpro go-on)
  • 2 passion fruits
  • 1 tbsp desiccated coconut


  1. Add all the pancake ingredients, aside from the butter to the blender and blitz until smooth. 
  2. Melt a tsp of butter in a non-stick pan on a medium heat, then tilt the pan to spread the butter around. Using a 1/4 cup, measure the pancake mix into the pan. Pour the mix in, allow to spread out and when it is dried around the edges and bubbling on top, carefully flip the pancake using a spatula and then cook on the second side until golden brown and cooked through. 
  3. Serve up the pancakes with a dollop of vegan yogurt, passion fruit, desiccated coconut and a good drizzle of date syrup and enjoy! 
Cassidy xx

Recipe Notes:
  • Use a good non-stick pan and don't add any more butter when you're cooking the rest of the mix, this will help the pancakes to turn out an even, golden brown colour.
  • Keep a close eye on the appearance of the pancakes before you flip them and the colour of the pancake, this will help you to judge exactly when to flip them over.