Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tip half the banana slices into a blender with the flour, eggs, baking powder, yogurt and vanilla. Whizz to a smooth batter.
Rub half the coconut oil around the base of a non-stick frying pan and warm over a medium heat. Spoon in ladlefuls of the batter and cook for 2-3 minutes or until bubbles start to form in the middle and the edges look set. Flip and cook for another 1-2 minutes or until golden brown on both sides. Repeat with the remaining coconut oil and batter.
Stack the pancakes and top with the remaining banana slices, extra yogurt and a drizzle of maple syrup or nut butter to serve.