Recipes
Dairy-free poppy seed and banana pancakes
These delicious banana pancakes are perfect for anyone following a dairy-free diet
These delicious banana pancakes are perfect for anyone following a dairy-free diet
(10 votes)
Cook: 30 Mins
Serves: 4
Nutritional Information
Each 185g serving contains
Energy
1378kj
329kcal
1378kj
329kcal
16%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
4.6g
4.6g
Med
23%
23%
Sugars
13.3g
13.3g
High
15%
15%
Salt
0.96g
0.96g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
745kj/178kcal
Typical energy values per 100g:
745kj/178kcal
Ingredients
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
Method
1
Preheat the oven to 120C/100C fan/gas mark ½.
2
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.
3
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.
4
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.