Ingredients
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110 g Plain Flour
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1.5 tsp Baking Powder
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75g Caster Sugar
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2 Large eggslightly beaten
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125 ml Coconut Cream
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1.5 cups Bananavery ripe lady finger bananas, mashed, plus some for serving
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100 ml Vegetable Oil
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Grated Coconutfor serving
Directions
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Scatter with grated coconut, top with extra banana slices and serve warm. |
