- To make the mango sauce, blitz the chopped mango in a blender until smooth. Push the purée through a sieve into a jug so that it is completely smooth. If the sauce is a little thick, stir in a splash of water to get a pouring consistency. Likewise, if too sharp or tart, add a pinch of sugar to taste. Set aside until ready to serve.
- For the pancake batter, mix the flour, baking powder, sugar and salt together in a large bowl. Pour in the coconut milk, water and oil and stir gently until just combined – the batter should still be slightly lumpy but with no large visible streaks of flour.
- Heat a non-stick frying pan over a medium heat. Once hot, brush the pan with a little coconut oil, then spoon in 2 tbsp of batter for each pancake.
- Cook the pancakes for about 1 minute, until just set at the edges and bubbles start to appear on the surface. Flip the pancakes over and cook for 1 minute on the other side until golden brown.
- Remove the pancakes to a warm dish, cover and keep warm while you repeat with the remaining batter.
- Once all the pancakes are cooked, put the pan back on the heat and brush with a little more coconut oil. Add the banana pieces and sprinkle over the sugar. Toss in the hot pan for 2-3 minutes or until golden and caramelised all over.
- Layer up a stack of the pancakes with the caramelised bananas and a drizzle of the mango sauce. Cut the passion fruit in half, scoop out the seeds and spoon over to finish.
Serving suggestion: Instead of the tropical toppings, you could easily serve these vegan pancakes with any seasonal fruits – try fresh berries in summer, roasted rhubarb in spring or caramelised apples and pears in autumn. For a crunchy contrast, try chopped roasted nuts, coconut shavings and a drizzle of maple syrup, or add a creamy finish with dairy-free yoghurt or a scoop of coconut ice cream on the side.