Dairy-free poppy seed and banana pancakes
- 150g plain flour
- 2tbsp poppy seeds
- 2tsp baking powder
- 200ml reduced fat coconut milk
- 4tbsp Koko Original dairy free yoghurt
- 1 egg, beaten
- 1tbsp rapeseed oil
- 2 bananas, peeled and thinly sliced
- 1 lime, zested
- 1tbsp runny honey
Preheat the oven to 120C/100C fan/gas mark ½.
In a bowl, mix together the flour, poppy seeds and baking powder. Make a well in the middle and pour in the coconut milk, 2tbsp yoghurt and egg. Whisk together, gradually incorporating the flour, until you have a smooth batter.
Heat a non-stick frying pan over a high heat. Wipe the pan with a little oil on kitchen paper. Spoon on the batter into the pan to create 10cm in diameter pancakes. Cook for 1min, then when the batter has risen slightly and holes appear on the top, flip the pancake and continue to cook for a further 30secs. Place the cooked pancakes on a plate in the warming oven and continue to cook the remaining batter in batches.
Serve 2-3 pancakes per person and serve with the sliced banana, a sprinkle of lime zest, the remaining yoghurt and a drizzle of honey.