Banana and Coconut Pancakes

Banana and Coconut Pancakes

Serves 4.

2 cups coconut milk
1/4 cup firmly packed dark brown sugar
1 egg
2 cups self-raising flour
1 large banana, finely chopped
50g butter, melted
250g punnet fresh strawberries, chopped
1/3 cup maple syrup
sliced bananas and vanilla ice-cream to serve

1. Whisk coconut milk, sugar and egg in a large bowl until combined. Gradually whisk in sifted flour until smooth, stir in banana.
2. Heat a non-stick frying pan over a medium heat, brush pan with a little of the melted butter. Pour 1/4 cup of batter into pan, cook, uncovered, until bubbles appear on surface of pancake. Turn pancake, cook until browned. Remove from pan, cover to keep warm. Repeat with remaining butter and batter.
3. Meanwhile, blend or process strawberries with maple syrup until smooth.
4. Serve pancakes layered with sliced bananas. Top with vanilla ice-cream and drizzle with strawberry sauce.

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