Banana Pancakes

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Banana Pancakes

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Ingredients

Adjust Servings:
110 g Plain Flour
1.5 tsp Baking Powder
75g Caster Sugar
2 Large eggs lightly beaten
125 ml Coconut Cream
1.5 cups Banana very ripe lady finger bananas, mashed, plus some for serving
100 ml Vegetable Oil
Grated Coconut for serving

Lovely banana and coconut breakfast pancakes

Cuisine:

Ingredients

Directions

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Banana pancakes are a street food favourite and a new favourite in our house. More healthy than our regular pancakes, and more tasty I am thinking about adding these to our breakfast repertoire! The recipe was very easy to follow and all 16 disappeared in no time.

My 3 year old is a banana monster so she was beyond delighted! Thank you once again to Luke Nyugen at SBS Food for the recipe.

Steps

1
Done

Sift the flour and baking powder into a bowl, then stir in the sugar. In a separate bowl, stir the eggs, the coconut cream and the bananas until well combined. Add the flour mixture and a large pinch of salt, and whisk until smooth.

2
Done

Preheat oven to 100°C. Heat 1 tbsp oil in a small frying pan over medium heat. Add 30 ml batter and use the back of a spoon or palette knife to spread into a 7 cm round. Cook for 2 minutes or until golden on the underside, then flip over and cook for 1 minute or until golden. Place in the oven to keep warm and repeat with the remaining batter, adding extra oil as needed, to make 16 pancakes.

3
Done

Scatter with grated coconut, top with extra banana slices and serve warm.

Zoe Negus

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