First make the pancakes. Add the flour, cinnamon, salt and egg, plus half of the Vita Coco coconut milk alternative to a large mixing bowl. Mix well to form a paste and when there are no lumps, add the rest of the coconut milk and whisk until smooth. Cover in cling film and place in the fridge for around 20 minutes.

Meanwhile, cut the bananas in half, and then in half lengthways.

Heat the honey in a small frying pan, and when it begins to bubble add the bananas. Cook for 2-3 minutes on each side until caramelised, then remove from the pan. Be gentle as they can go soft and be quite delicate.

Add the Vita Coco coconut milk alternative to the honey in the pan, stir, and allow to bubble. Leave bubbling for around 10 minutes, stirring occasionally to stop it sticking, while you make the pancakes.

Bring the pancake mixture out of the fridge, mix well and then fry 1.5 ladles at a time in a large, non-stick pan with some coconut oil. You'll need about a minute on each side on a high heat, flipping half way. To keep your pancakes warm, place them in a very low oven on a plate between sheets of greaseproof paper until you are ready.

Once the caramel mixture has started to thicken, turn off the heat and set aside to cool slightly while you finish the pancakes.

Once the pancakes are cooked, place each one at a time on a plate. Place some bananas in a quarter and then fold the pancake in half, then in half again. Stack them on a plate and drizzle the sauce over the top. Then eat!