Pina colada pancakes

Preparation

Enjoy a taste of the tropical with this easy, vegan weekend brunch: banana pancakes topped with pineapple in a sweet coconut syrup and a big dollop of creamy yoghurt.

1. Put the banana, flour, baking powder, bicarb, oat milk, vinegar and vanilla in a blender with 1 tbsp of the brown sugar and blitz until smooth.
2. Cut the pineapple into small chunks. Put the remaining sugar in a small saucepan with the coconut water and bring to a simmer. Add the pineapple and continue to cook until caramelised. Remove the pineapple with a slotted spoon and reduce the liquid until syrupy.
3. To cook the pancakes, heat the oil in a non-stick frying pan and fry spoonfuls of the batter, until the bubbles on the surface pop and the underside is golden brown. Flip and continue to cook for 1 minute. Transfer to a plate while you cook the remaining batter. It should make around 12 pancakes.
4. Serve the pancakes in a stack, top with some of the pineapple and dollop on some yogurt. Finish with a drizzle of the coconut syrup.